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How do I make roasted mushrooms like the ones they serve at Dekalb Farmers’ Market in Decatur, GA?

I need a recipe to make roasted mushrooms the same as they make them at Dekalb Farmers’ Market. Thanks!

These probably aren’t the ones from Dekalb Farmer’s Market but they are good…

Roasted Mushrooms

Category: Mushrooms
Makes 4 to 6 servings
In the spring and fall, when they are most plentiful, porcini mushrooms are roasted in olive oil until lightly browned around the edges yet tender and meaty inside. Porcini are rare and expensive in the United States, but you can apply the same treatment to other thick, fleshy mushroom varieties, such as cremini, portobello, or white mushrooms, with good results. Don’t crowd the pan, though, as some varieties give off a lot of water and the mushrooms will steam instead of turning brown.

1 pound mushrooms, such as white, cremini, or portobello
4 cloves large garlic, thinly sliced
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper

1 Place a rack in the center of the oven. Preheat the oven to 400°F. Wipe the mushrooms clean with damp paper towels. Snap off the stems of the mushrooms and trim the ends where soil collects. Cut the mushrooms into quarters, or eighths if large. In a roasting pan large enough to hold the ingredients in a single layer, toss the mushrooms, garlic, and oil with salt and pepper to taste. Spread them evenly in the pan.

2 Roast 30 minutes, stirring once or twice, until the mushrooms are tender and browned. Serve hot.

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