Roasted Mushrooms With Garlic NY Times Cooking Elaine Louie Yield: 2 appetizer or 2 side servings 4 cups mushrooms, preferably a mix of varieties, cut into 1-inch pieces ⅔ cup extra virgin olive oil 12 garlic cloves, 8 whole and 4 finely grated on a Microplane or cheese grater 5 sprigs thyme Salt black pepper ½ tsp. crushed red pepper flakes 2 Tbsp. sherry vinegar or cider vinegar 1 plum tomato, seeded and diced 2 Tbsp. chopped parsley 1 tsp. pimenton smoked Spanish paprika 2 Tbsp. chopped roasted and salted cashews or Marcona almonds, or peanuts Grilled bread, for serving (optional) Heat oven to 400o. In a shallow roasting pan, mix together mushrooms, ⅓ cup of the olive oil, whole garlic cloves and thyme. Season with salt and pepper to taste. Roast, stirring occasionally, until mushrooms are golden brown and just starting to crisp, about 30 minutes. Remove from the oven and discard thyme and garlic. Arrange the mushrooms in a shallow bowl, 6 to 8 inches in diameter. In a small sauté pan, heat the remaining ⅓ cup olive oil until shimmering. Add grated garlic and red pepper flakes. Sauté until golden brown, and immediately add vinegar, tomato, 1 Tbsp. of the parsley, and a pinch of salt. Remove from heat and immediately pour over the mushrooms. Garnish with the remaining 1 Tbsp. chopped parsley, pimenton, and chopped cashews. Serve immediately, while bubbbly and hot. If desired, serve with grilled crusty bread. s

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