cherry tomatoes, halved
fresh thyme leaves, divided 1/2 teaspoon
small cremini mushrooms, halved or quartered if large
4 cloves garlic, smashed and peeled
Freshly ground black pepper
1 tablespoon balsamic vinegar
Arrange a rack in the middle of the oven and heat to 375°F.
Place the mushrooms, cherry tomatoes, olive oil, thyme, salt, and a few grinds of black pepper in a large bowl and toss to combine.
Transfer to a rimmed baking sheet and arrange the tomatoes so that they are cut-side down.
Roast until the vegetables are soft and caramelized, 30 to 35 minutes. Remove from the oven and mash the tomatoes gently with a fork to realize some of their juices. Drizzle the balsamic vinegar over the vegetables and toss to combine and evenly coat the vegetables. Serve warm or at room temperature.
2012 - Sauteed Mushrooms
My DIL introduced me to cooking mushrooms this way. It is delicious with steak.
1 tbsp fresh lemon juice
12 tbsp soy sauce
1 tsp sugar
2 tbsps olive oil
10 ozs mushrooms (quartered)
1 tbsp unsalted butter
1 garlic clove (chopped)
1 Stir together lemon juice, soy sauce, and sugar. Heat a 12-inch heavy skillet over moderately high heat until very hot. Add oil, then sauté mushrooms, stirring, until golden brown, about 5 minutes. Add butter and garlic and saut , stirring, until butter is absorbed. Add lemon mixture to mushrooms, stirring until sauce is absorbed.