Oven Roasted Wild Mushrooms*
with Garlic and Thyme
Wild Willy

Serves 3-4
¼ lb. oyster mushrooms, cleaned
¼ lb. shiitake mushrooms, cleaned and halved
¼ lb. cremini mushrooms, cleaned and halved
¼ lb. porcini mushrooms, cleaned and halved
4 cloves of garlic, peeled and thinly sliced
¼ cup Sonoma Smoked Olive Oil
6 sprigs fresh thyme
2 tsp fresh thyme leaves

Salt & freshly ground pepper to taste (a light sprinkle of truffle salt is killer!)

*Note: any kind of mushroom will work (halve the larger styles) — to total approx. 1 lb.

Instructions
Preheat your oven to 375º F

1) Combine the mushrooms and garlic in a large roasting pan. Add the Sonoma Smoked Olive Oil and fresh ground pepper — stir well to combine and spread out evenly
2) Lay the sprigs of thyme over the mushrooms and roast in the oven until golden brown and all of the liquid is evaporated — 25 to 30 minutes, stirring occasionally.
3) Remove from the oven and stir in the chopped thyme and salt to taste.

This is a great side dish to any roasted meats, mixed into your favorite pasta or as a fabulous topping on pizza (drizzled with a little more Smoked Olive Oil)!