Instructions: For 8 ounces mushrooms (about 2-1/2 cups halved or quartered)

1. Lightly brush an 11 x 17-inch shallow baking dish with oil or butter. The pan should be large enough to hold the mushrooms in a single layer. If the pan is too large, the mushrooms will dry out; too small, theyll steam.

2. Heat the oven to 450F. Put mushrooms and 3 bruised garlic cloves in the pan. Sprinkle with salt, pepper and about 2 tablespoons oil; toss to coat.

3. Roast, stirring occasionally, until mushrooms are browned and garlic is softened, about 20 minutes.

Variation:
Before roasting, combine the mushrooms with 2 cups mixed vegetables, such as small, peeled, parboiled pearl onions, peeled potatoes cut in 1/2-inch cubes, thinly sliced, peeled carrot, sweet red bell pepper chunks, leeks in thin slices.

Butter or Oil

Butter add a distinctive flavor that is sweet and mild. But butter smokes more quickly than oil because of the low smoking point of the milk solid in butter Oil, and all vegetable product, has a higher smoking point and can therefore be heated to higher temperatures without burning. Most commonly used vegetable cooking oils except peanut and olive oil, are flavorless.

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