CUMIN-BALSAMIC ROASTED MUSHROOMS

4 cloves garlic, minced
1 teaspoon cumin seeds, toasted and coarsely ground
1/2 teaspoon ground chile ancho powder
1/4 teaspoon freshly ground black pepper
3 tablespoons balsamic vinegar
3 tablespoons tamari
2 tablespoons extra virgin olive oil
16 ounces cremini or button mushrooms, cleaned with a damp kitchen towel

Preheat broiler.

In a mixing bowl, combine garlic, cumin, chile powder, black pepper, vinegar, tamari and olive oil. Immerse mushrooms completely in marinade for 10-15 minutes.

Place mushroom caps, button side down, in a baking dish. Brush marinade onto mushrooms.

Broil 5-7 minutes, until mushrooms are brown and dry.

Serve warm or let cool to room temperature. Serve as part of an antipasto platter.

Serves 6 as an appetizer
Source: The Artful Vegan: Fresh Flavors from the Millennium Restaurant by Eric Tucker