Someone go check Hell because I happily ate mushrooms again

Before we go too far, let me ensure you that I still think raw mushrooms are one of the nastiest foods on earth. Nasty. Vile. Tiny rot-scented sponges in my salad? No. But cooked mushrooms, that’s become the newest member in my most-beloved-recipes category.

*Photo would go here if we hadn’t inhaled them too quickly*

Roasted Mushrooms – serves 2
super easy, rich and earthy, an almost meaty texture
Note: These things are going to look terrible while cooking. It’s ok, they’ll be fine in the end.

1 pound white button mushrooms: wash, cut off woody stem ends, quarter them
2 Tablespoons extra-virgin olive oil
kosher salt and fresh black pepper
6-8 springs fresh thyme

  1. Set rack in oven to the middle, preheat oven to 400F
  2. Toss mushrooms with the olive oil in a large bowl and season with the salt & pepper
  3. Layout on rimmed baking sheet
  4. Scatter the thyme sprigs evenly over the top.
  5. Roast until the mushrooms have released all their liquid and the liquid has evaporated. The mushrooms will be quite brown, about 30-45 minutes depending on your oven.
  6. Discard the thyme and serve

(or eat most of them right off the pan while the rest of dinner is finishing up)

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