Roasted Shitake Mushroom Topping

Ingredients:

• 1/2 pound shitake mushrooms, stems removed (190 gm)
• 1 medium shallot, finely minced (55 gm)
• 3 Tbsp olive oil
• 3 Tbsp balsamic vinegar
• 1/2 tsp finely chopped fresh rosemary or several pinches dried rosemary
• 2 Tbsp finely chopped fresh flat-leaf parsley
• 1/2 tsp salt and pepper

Method:

1. Preheat oven to 375°F. Toss the mushrooms and shallot with the oil, vinegar, and rosemary; place on a rimmed baking sheet.
2. Roast mushrooms for 10 minutes; remove from oven and turn them over. Roast for additional 5 minutes.
3. Remove mushrooms from the oven; let cool and thinly slice. In a small bowl, toss the cooled mushrooms with the parsley, salt, and pepper to taste.

Seriving size 1/4 cup. Makes 1 cup.