A friend, who I had given a cookbook, made me a batch of something similar to these quite a while ago. They were scrumptious, even to someone who isn’t always delighted over mushrooms. Hearty, tender, and quite simple, they are particularly well-suited for winter meals. After you’ve been shoveling snow, for example.
Feel free to vary the herbs. Keep in mind they shrink a lot, so you need more than you think.
2 lbs mushrooms, button (or baby bella)
2 T olive oil
2 T balsamic vinegar
2 T dried thyme or rosemary
Preheat oven to 400 F. Wash and dry mushrooms. Mix oil, vinegar, and herb(s). Toss the mushrooms in the dressing. Lay in a single layer on a cookie sheet(s). Roast, turning every 10-15 minutes for 25-45 minutes until tender. (Larger mushrooms take longer.)