Ingredients:

  • 24 oz (680g) Cremini Mushrooms, cleaned and halved
  • 2 tbsp (30ml) Extra Virgin Olive Oil
  • 1 tbsp (15ml) Aged Balsamic Vinegar
  • 1/2 tsp (3g) Sea Salt
  • 2 tbsp (28g) Unsalted Butter, melted
  • 4 cloves Garlic, finely minced
  • 1 tbsp Fresh Thyme leaves
  • 1 tbsp Fresh Rosemary, finely chopped
  • 2 tbsp Fresh Italian Parsley, rough chopped

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Clean 24 oz (680g) Cremini Mushrooms using a damp paper towel and halve them.
  3. Toss the mushrooms with 2 tbsp (30ml) Extra Virgin Olive Oil and 1 tbsp (15ml) Aged Balsamic Vinegar on the sheet pan.
  4. Season with 1/2 tsp (3g) Sea Salt, spreading them out in a single layer.
  5. Roast for 15 minutes until they begin to release their juices and turn brown.
  6. Melt 2 tbsp (28g) Unsalted Butter in a small bowl while the mushrooms cook.
  7. Stir 4 cloves finely minced Garlic, 1 tbsp Fresh Thyme, and 1 tbsp Fresh Rosemary into the melted butter.
  8. Drizzle the herb butter over the mushrooms and toss them right on the pan.
  9. Bake for another 5 minutes until the garlic is fragrant and the mushrooms are dark mahogany.
  10. Garnish with 2 tbsp rough chopped Fresh Italian Parsley and serve immediately.