Roasted Mushrooms w/ Olives, Garlic & Thyme

• 12 lb white mushroom, washed (halved if small or quartered if large)
• 1 tablespoon olive oil
• salt and pepper
• 1 clove garlic, minced
• 2 teaspoons fresh thyme leaves
• 6 kalamata olives, pitted & coarsely chopped
• 1 teaspoon balsamic vinegar

1. Heat oven to 450 degrees F.
2. Toss mushrooms with olive oil and season with salt and pepper.
3. Place in a single layer in a shallow roasting pan or jelly roll pan.
4. Roast for 12 to 15 minutes until released juices are nearly evaporated and outside edges have just begun to brown.
5. Remove pan from oven and turn mushrooms with spatula.
6. Continue roasting until liquid has completely evaporated and mushrooms are uniformly brown, 5-10 minutes longer.
7. While mushrooms roast, combine olives, garlic and thyme in a medium bowl.
8. Add roasted mushrooms and vinegar and toss to coat.
9. Serve warm or at room temperature.

white mushroom, olive oil, salt, clove garlic, thyme, olives, balsamic vinegar

Taken from www.food.com/recipe/roasted-mushrooms-w-olives-garlic-thyme-47416 (may not work)