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 may want to slice them.
- In a large bowl, toss the mushrooms with grapeseed oil, salt, and pepper. Spread them in a single layer on a baking sheet.
- Roast the mushrooms for 20-25 minutes, or until they are tender and have released most of their liquid. Stir them halfway through the roasting time.
- While the mushrooms are roasting, heat a splash of olive oil in a skillet over medium heat. Add the sliced shallots and cook until softened and lightly browned, about 5-7 minutes.
- Add the minced garlic and cook for another minute until fragrant. Stir in the fresh thyme and cayenne pepper.
- Once the mushrooms are roasted, add the shallot and garlic mixture to the baking sheet. Drizzle with red wine vinegar and toss to combine.
- Serve warm. This dish can be made ahead and reheated gently.
Notes
To make ahead, roast the mushrooms and prepare the shallot mixture separately. Store them in airtight containers in the refrigerator for up to 3 days. Reheat the mushrooms in a skillet or oven, then stir in the shallot mixture and vinegar just before serving.