Prep time: 10 minutes Cook time: 30 minutes Servings: 4
Roasted Mushrooms: 2 pounds Portobello mushrooms 1/2 cup Carapelli Organic Extra Virgin Olive Oil 2 teaspoons fresh sage, minced 2 teaspoons fresh rosemary, minced kosher salt, to taste freshly ground black pepper, to taste Agrodolce: 1/2 cup red wine vinegar 2 tablespoons honey Carapelli Organic Extra Virgin Olive Oil To make Roasted Mushrooms: Clean and destem mushrooms, cutting large mushroom caps in half.
In large bowl, toss mushrooms with olive oil, fresh sage and fresh rosemary. Let mushrooms marinate 1 hour, tossing occasionally to absorb oil.
Heat oven to 400 F. Line two large baking sheets with parchment paper.
Spread marinated mushrooms on baking sheets, making sure mushrooms are in single layer and not crowded. Sprinkle lightly with salt and pepper.
Roast 30 minutes until mushrooms are crisped and golden brown at edges.
To make Agrodulce: In small saucepan over mediumlow heat, bring vinegar and honey to simmer, stirring occasionally until honey dissolves.
Continue simmering 15-20 minutes until vinegar is reduced by half and is thick and syrupy.
To serve, place roasted mushrooms on platter and drizzle generously with Agrodolce and olive oil. Serve with choice of side.