INGREDIENTS FOR THE MUSHROOMS:
- 2 lbs. shiitake mushrooms
- Kosher salt
- 2 tsp. fresh minced sage
- 2 tsp. fresh minced rosemary
- ½ cup Extra Virgin Olive Oil Carapelli Organic
- Freshly ground black pepper
INGREDIENTS FOR THE AGRODOLCE:
- ½ cup red wine vinegar
- 2 Tbsp. honey
- Extra Virgin Olive Oil Carapelli Organic
DIRECTION:
STEP 1 Clean and de-stem the mushrooms, cutting any large mushroom caps in half.
STEP 2 Toss the mushrooms with the Carapelli Organic Extra Virgin Olive Oil, sage, and rosemary in a large bowl. Let the mushrooms marinate for 1 hour, tossing occasionally to absorb the oil.
STEP 3 Preheat the oven to 400º F (200º C). Line two large baking sheet with parchment paper.
STEP 4 Spread the marinated mushrooms on the baking sheets, making sure the mushrooms are in a single layer and not crowded. Sprinkle lightly with salt and pepper.
STEP 5 Roast for 30 minutes until the mushrooms are crisped and golden brown at the edges.
STEP 6 While the mushrooms roast, make the agrodolce. Bring the vinegar and honey to a simmer in a very small saucepan over medium-low heat, stirring occasionally until the honey dissolves. Continue to simmer for 15–20 minutes until the vinegar is reduced by half, and is thick and syrupy.
STEP 7 To serve, place the roasted mushrooms on a platter and drizzle generously with the agrodolce and olive oil.
