From 'The Low Carb Gourmet Cookbook' by Karen Barnaby
1 lb small mushrooms
2 tbsp extra virgin olive oil
sea salt and freshly ground black pepper
1 garlic clove, minced
1 tbsp balsamic vinegar (not sure if this is a halal ingredient?)
1 tbsp fresh thyme leaves or 1 tsp dried
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. In a large bowl, combine mushrooms, oil, and salt and pepper to taste. Toss to mix well. Spread evenly in prepared baking sheet. Place on lowest rack in oven and roast 10 - 15 minutes, or until juice from mushrooms has almost evaporated. Turn mushrooms over and continue roasting for an additional 10 minutes or till they are browned all over. Toss with garlic, vinegar, and thyme. Adjust seasoning and serve. Serves 4.
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