Roasted Garlic Mushrooms

• 2 pounds mushrooms, preferably wild mushrooms such as shiitake, chanterelles, morels and so on, with stems left on
• 12 tablespoons butter at room temperature
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
• 10 sprigs fresh herbs, preferably thyme, although parsley, tarragon or sage may be used
• 1/4 cup red-wine vinegar
• Salt to taste, if desired
• Freshly ground pepper to taste
• 1 cup loosely packed whole, unpeeled roasted garlic cloves, see instructions

1. Preheat the oven to 450 degrees.
2. Cut away the stems from the mushrooms.
3. The stems may be put to another use, such as in soups, or they may be discarded.
4. Put the mushroom caps in a double layer in a rimmed baking dish and set aside.
5. Blend the butter with the thyme leaves.
6. Tie an equal number of fresh herb sprigs into three bundles.
7. Insert these at intervals between the mushroom caps.
8. Divide the butter into 16 portions and scatter these on top of the mushrooms.
9. Sprinkle the vinegar, salt and pepper over all.
10. Place the baking dish in the oven and bake 15 minutes.
11. Sprinkle the roasted garlic over all.
12. Stir the mushrooms and baste them with the butter.
13. Continue baking 10 minutes.

mushrooms, butter, thyme, herbs, redwine vinegar, salt, freshly ground pepper, garlic

Taken from cooking.nytimes.com/recipes/8606 (may not work)