Recipe: Oven-Roasted Shiitake Mushrooms with Garlic and Coarse Salt (for appetizer and pizza)

OVEN-ROASTED SHIITAKE MUSHROOMS
WITH GARLIC AND COARSE SALT

2 1/2 pounds shiitake mushrooms, stems removed (see note)
2 to 3 tablespoons olive oil
2 tablespoons very finely minced or pur ed garlic
3 tablespoons coarse sea salt
Herb sprigs
Store-bought pizza crust (for second dish)

Preheat oven to 400 degrees F. Spray 2 jellyroll pans or baking sheets with sides with cooking spray, or use a nonstick pan.

Toss the mushrooms with the oil, garlic and salt. Place them in a single layer on the prepared pans, caps up or down. Just make sure that they have room to breathe.

Bake, uncovered, for 10 to 12 minutes. Remove the pans from the oven and shake a few times. Some of the mushrooms should be starting to get a little golden on the lighter, underneath of the caps. You will probably need to put them back in for a little longer - say, 3 to 5 minutes, maybe more if your oven wasn't really hot when you put them in. You want at least a third of the mushrooms starting to turn a nice golden color on the gill side and getting a little crunchy. If you have used the lesser amount of oil, this will happen more quickly.

Serve half of the mushrooms for appetizers, warm or at room temperature, garnished with herb sprigs. Refrigerate the remaining mushrooms, then use them to make a shiitake mushroom pizza on another night, with or without cheese and other ingredients.

Note: Save mushroom stems to roast and use in soup stock.

Makes 6 to 8 appetizer servings, plus the pizza
Source: Passionate Vegetarian by Crescent Dragonwagon