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Source: Stop and Smell the Rosemary

Roasted Wild Mushrooms
Great with the Creamy Polenta with Sage!
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Serves: 4
Prep Time: 20 minutes
Cook Time: 25 minutes
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8 cloves garlic, thinly sliced
3 tablespoons olive oil
3 tablespoons balsamic vinegar
3 fresh rosemary sprigs, chopped
3 fresh thyme, chopped
1 pound fresh mushrooms, large, wild
1/4 teaspoon salt
1/8 teaspoon freshly ground pepper




Preheat oven to 425 degrees. Line 2 baking sheets with foil. Combine garlic, olive oil, vinegar, rosemary, and thyme in a large bowl. Add mushrooms and toss to coat. Season with salt and pepper. Arrange mushrooms in a single layer on prepared baking sheets. Roast until mushrooms are tender and slightly crisp on edges, about 25 minutes. Serve immediately.




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