Oven-Braised Forest Mushrooms

• 2 pounds assorted mushrooms, wild or cultivated, cleaned and cut into bite-sized pieces
• Small bunch thyme sprigs ( 1/2 ounce)
• 5 fresh or dried bay laurel leaves
• 2 large sprigs sage
• 1/4 cup finely chopped shallots
• 3 tablespoons butter or olive oil
• 2 teaspoons kosher salt
• 1/2 cup dry vermouth or white wine

1. Preheat the oven to 375F.
2. Layer the mushrooms, herbs, and shallots in a lidded covered casserole thats just large enough to hold them.
3. Dot with the butter or drizzle with the olive oil, sprinkle with the salt, and pour the vermouth over the top.
4. Cover tightly and bake for 1 hour, stirring halfway through the cooking.
5. Serve the mushrooms hot from the casserole.

mushrooms, thyme, laurel leaves, sage, shallots, butter, kosher salt, white wine

Taken from www.cookstr.com/recipes/oven-braised-forest-mushrooms (may not work)