2 Lbs Misc. Mushrooms (I used button but Shiitake, Portobella, Oyster, Lobster, etc... would work as well), rubbed clean and roughly chopped.
4 Cloves of Garlic, roughly chopped.
2 Shallots, thinly sliced.
Zest of 1 Lemon.
Small Handful of Flat-Leaf Italian Parsley, roughly chopped.
Extra Virgin Olive Oil.
Good Quality Balsamic Vinegar.
Coarse Sea Salt & Fresh Cracked Black Pepper.
1 Tsp Dried Chili Flakes (optional).
Instructions
Pre-heat your oven to 425 degrees F.
Throw all of the above, save for the parsley into a baking pan. Use a good glug or two of oil and more vinegar than you think you should. Season well with S & P.
Toss well to combine.
Place in oven and roast for 20 minutes, shaking the pan half way through.
Remove from the oven, toss with the parsley and serve.
Eat.
Recipe by She Eats at https://sheeats.ca/2012/10/toasted-shrooms/