Skewered Crisp Shiitakes With Garlic

• 40 shiitake caps, about 1 pound (reserve stems for stock or discard)
• 13 cup extra virgin olive oil
• 1 tablespoon chopped garlic
• Salt and pepper

1. Preheat oven to 450 degrees.
2. Put shiitakes in roasting pan in one layer and add olive oil.
3. Roast for about 20 minutes, until shiitakes have begun to shrink.
4. Stir in garlic, salt and pepper, and return to oven, tossing and turning occasionally, until edges of shiitakes are crisp, another 20 minutes or so.
5. Cool slightly, then skewer mushrooms on toothpicks.
6. Serve warm.

shiitake caps, extra virgin olive oil, garlic, salt

Taken from cooking.nytimes.com/recipes/1864 (may not work)