Recipe - Ovenroasted Shiitake Mushrooms With Garlic And Coarse Salt

Oil spray
1 pound Shiitake mushrooms, stems
removed (about 1 One fourth pounds
with stems; save the stems
for stock)
1 tablespoon Olive oil, (1 to 3)
1 tablespoon Very finely minced or pureed
fresh garlic
1 One half teaspoon Coarse sea salt (if salt is
in very large, you may
crush it a bit) crystals
Herb sprigs, optional, for
garnish (thyme or a bit of
rosemary)

Preheat oven to 400 degrees. Spray the pan with oil. Place Shiitakes in
baking dish; caps up or down, it makes no difference. Make sure pan is big
enough so the mushrooms are not on top of each other; they need air space
and breathing room to roast up properly. Toss the mushrooms with the oil,
garlic, and salt. Pop the pan in the oven, uncovered, and let bake 10 to 12
minutes. Take them out. Shake the pan a few times. Some of the mushrooms
should be starting to get a little golden on the lighter, underneath side
of the caps. You will probably need to put them back in for a few more
minutes say, 3 to 5 minutes, maybe more if your oven wasn't really hot when
you put them in. At least a third of the mushrooms should be starting to
color and get a little crunchy. Using the lesser amount of oil, this will
happen more quickly. Serve, warm or at room temperature, with an optional
decorative sprig of herb. Yield: 6 to 8 as a starter; however, most people
will want two portions

Recipe by: CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9339 Posted to
MCRecipe Digest V1 #632 by "Ed Bauman" BIRCHCREEK@msn.com on May 31, 97