Roasted Mushrooms with Olive Oil & Sherry Vinegar

This tasty mushroom preparation can be used as a side dish or mixed in with other dishes such as stews. Makes a great addition to our Chicken Cacciatore with Olives recipe.

Ingredients
12 oz. white mushroom caps
approx. 2 tablespoons Olinda Ridge extra virgin olive oil
approx. 2 tablespoons Olinda Ridge Sherry vinegar
pinch of sea salt
pinch of pepper

Preparation
Preheat the oven at 400 degrees.

Remove the mushroom stems, rinse them and dry thoroughly. Place the mushroom caps down on a baking sheet. Drizzle the olive oil and vinegar across all the mushrooms. Then toss a pinch of salt and pepper over them. Shake the baking pan to toss the ingredients and mix evenly. Before roasting, make sure all the caps are facing down on the sheet.

Roast in the oven for approximately 30-40 minutes, until the mushrooms are cooked through and to your taste.