Preparation instructions:

  1. Preheat oven to 200oC degrees. Wash mushrooms, pull out stems, and cut into halves (or quarters if the mushrooms are large.)
  2. Put the mushrooms into a bowl with 2 tablespoons olive oil, salt and freshly ground black pepper. Cover a roasting pan with foil, and then arrange mushrooms on the pan in a single layer. (Spread them out as much as you can.)
  3. Roast mushrooms 15 minutes. While the mushrooms cook, finely chop fresh thyme, and then mix with minced garlic, balsamic vinegar, and the teaspoon of olive oil. (You could mix this in the bowl you originally tossed the mushrooms in.)
  4.  After 15 minutes of cooking, drain off any liquid that has accumulated. Then toss the hot mushrooms with the garlic-thyme mixture. Arrange back on roasting pan and cook about 10 minutes more. Serve hot, sprinkled with chopped fresh parsley if desired.