Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Clean the mushrooms and cut them into bite-sized pieces. If using larger mushrooms, you can quarter or halve them.
- In a large bowl, toss the mushrooms with grapeseed oil, salt, and pepper until evenly coated.
- Spread the mushrooms in a single layer on a baking sheet. Roast for 20-25 minutes, or until they are tender and slightly browned, stirring halfway through.
- While the mushrooms are roasting, prepare the shallot mixture. In a small bowl, combine the minced garlic, sliced shallots, olive oil, chopped thyme, cayenne pepper, and red wine vinegar. Stir to combine.
- Once the mushrooms are roasted, remove them from the oven. Add the shallot mixture to the baking sheet with the hot mushrooms and toss gently to combine. The residual heat will soften the shallots and meld the flavors.
- Allow the mixture to cool slightly before serving. This dish can be made ahead and gently reheated, or served at room temperature.
Notes
To make ahead, roast the mushrooms and prepare the shallot mixture separately. Combine them just before serving, or up to an hour in advance and let them sit at room temperature. You can also gently reheat the combined dish in a low oven or microwave.