Roasted, Glazed Mushrooms from Cook’s Country

submitted by cooking club

2 lb white mushrooms, trimmed and halved

1 ½ tsp salt

1 ½ TBSP olive oil

1/3 cup balsamic vinegar

2 garlic cloves, minced

½ tsp packed brown sugar

½ tsp black pepper

1 TBSP unsalted butter

1 tsp fresh thyme, minced (or ¼ tsp dried thyme)

Adjust oven rack to lowest position. Place rimmed baking sheet on rack in oven and heat oven to 500 degrees.

Combine mushrooms and salt in large, microwave safe bowl. Cover with a large plate and microwave until mushrooms release ¾ to 1 cup liquid, about 10 minutes, stirring halfway through microwaving. Strain mushrooms in colander and let sit for 5 minutes to drain completely. Return mushrooms to now-empty bowl, add oil and stir to coat.

Transfer mushrooms to preheated sheet and roast until browned and liquid has evaporated, 22 to 25 minutes, stirring halfway through cooking. Whisk vinegar, garlic, sugar, and pepper together in 2-cup liquid measuring cup. Remove mushrooms from oven, pour vinegar mixture over mushrooms, and stir to coat. Return mushrooms to oven and roast until vinegar is reduced to glaze, 9 to 12 minutes, stirring halfway through cooking. Place mushrooms in serving bowl and stir in butter and thyme. Serve.