* Low On Meat, High On Flavour *

Spain does love its mushrooms. Fresh chanterelles, lobster, and oyster mushrooms. Button mushrooms are just as rich and delicious, though, if wild ones are not to be found in your neighbourhood. The Rosemary olive oil allows each mushroom to really show off its earthy qualities, while the Sherry vinegar adds a refreshing tartness. Slicing the garlic instead of mincing will help it caramelize beautifully and offer a garlic pop every few bites, without being overpowering, which keeps the dish exciting and flavourful. Serve with toasted rustic bread pieces. And another drizzle of extra virgin olive oil.


2 cloves garlic, peeled and sliced finely
1/4 cup Rosemary or Butter olive oil
1 lb wild, cremini or simple button mushrooms, sliced top to bottom
3 tbsp Sherry vinegar
1 tsp salt
1 tsp thyme leaves for garnish (or drizzle Basil olive oil)

Preheat oven to 350 degrees. Warm olive oil in saute pan on medium heat, then add the garlic in an even layer to slightly brown. Remove from pan with slotted spoon and place in a deep-sided 7"x11" roasting dish. If mushrooms are large, slice in half. Working in batches, place in saute pan and coat well with olive oil, searing the outsides. Transfer seared mushrooms to roasting pan and repeat until all are browned. Pour the olive oil from the pan into and over the mushrooms in the roasting pan and add the Sherry vinegar. Sprinkle evenly with salt. Cover with lid or foil and bake 20 to 25 minutes. Serve immediately or store for 2 to 3 days and reheat in oven at 450 for 5 minutes before serving.