This is one of the recipes that I hesitate to post because it is so easy, but it's so good and it's been requested by my son, so I am giving it to you. Like many foods, roasting brings out a wonderful depth of flavor in Mushrooms that you just don't taste when you sauté them. I used Cremini Mushrooms (which are actually baby Portobellos) but you could certainly roast Portobello Mushrooms instead if you want to use them in a sandwich, but cutting them into smaller pieces helps them cook them faster. This recipe can also be used for Button, Oyster and/or fresh Shitake Mushrooms. Or you can use all the different kinds of Mushrooms at once, which is so delicious. If you want to roast the mushrooms as a topping for Bruschetta, cut the Mushrooms into thick slices and toss halfway through. This recipe is easily doubled or tripled and I have brought this dish to parties heaped in a bowl and it has always been such a big hit!
1 pound Cremini Mushrooms (or Button, Oyster or Shitake), cut in half if large
1/4 cup Olive Oil
1/2 Tablespoon of Fresh Thyme Leaves + extra sprigs for serving
1/2 teaspoon Sea Salt
1/4 teaspoon fresh ground Black Pepper
Preheat oven to 400 degrees. Wash and cut the stem end off each mushroom. Toss Mushrooms with Olive, Thyme Leaves, Salt and Pepper. Place on a large baking sheet, cut side down. Bake for 35 - 40 minutes or until brown and crispy. Serve hot or cold and top with a few Thyme Sprigs when serving.
Five Element Analysis
This is an easy analysis as Mushrooms belong to the Earth Element so this is a very Earthy dish. The small amount of Olive Oil contributes just a bit of the Wood Element so serving this with bread might be a good idea to add more of that Element. The Thyme Leaves add just a hint of the Metal Element too. Clearly this should be served with other foods, but the good news is that Mushrooms are considered very nutritious in Chinese Medicine and are considered a cleansing food that boosts the immune system and may even help prevent cancer - so I eat them a lot!