Roasting mushrooms brings out a delicious sweet earthiness. Matt has what we joke is an addiction to mushroom. If we're out for dinner he always orders something with mushrooms. If I ask what he wants for dinner he answers "mushrooms".
These mushrooms are great on their own, on a toasted baguette with goat cheese, as a side to steak, mixed into a salad, on a cheese melt, in pasta, on pizza . . .
Chili Roasted Mushrooms
7 cups mushrooms, roughly chopped (I used crimini and portobello)
2 cloves garlic, finely chopped
2 tbsp olive oil
3 sprigs of fresh thyme, leaves removed from stems (or 1/2 tsp dried thyme)
pinch of dried italian chilies
salt and pepper
Preheat oven to 425°.
On a large cookie sheet, toss mushrooms with garlic, olive oil, thyme and chilies. Season with salt and pepper. Roast for 18-20 minutes, turning the mushrooms after 8-10 minutes. Drizzle with a little olive oil before serving.