from The Low-Carb Gourmet by Karen Barnaby
1 lb small mushrooms (I used white button mushrooms)
2 tablespoons olive oil
salt and pepper to taste
1 garlic clove, minced
1 tablespoon balsamic vinegar
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
Put one oven rack in the lowest position. Preheat the oven to 450. Line a rimmed baking sheet with foil. Clean (and if necessary, trim) the mushrooms.
Combine in a large bowl: the mushrooms, oil, salt, and pepper. Toss them until they are evenly coated.
Spread them evenly on the baking sheet.
Place the baking sheet on the lowest rack of the oven. Roast for 10-15 minutes, or until the juice from the mushrooms has almost evaporated. Turn the mushrooms, and continue to roast for another 10 minutes, or until they are browned all over.
Toss with the garlic, vinegar, and thyme.
The book says this is 4 servings. I made a double batch for 7 people, and we would have eaten a lot more.
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