Wild Mushrooms Roasted with Rosemary

This was taken from Spur of the Moment Cook by Perla Meyers (William and Morrow Co.). Some minor changes were made to the original recipe.

Ingredients:

2 TBS balsamic vinegar
1 tsp coarse salt
Freshly ground black pepper
4 TBS olive oil
2 garlic cloves, minced or pressed
2 TBS fresh rosemary leaves, finely chopped
4 cups fresh mushrooms, cleaned and stemmed

Preheat oven to 400°. Combine the vinegar, salt, and pepper in a large bowl. Add the oil in a stream, whisking until well blended. Add the garlic, rosemary and mushrooms and toss to coat well. Transfer to a heavy baking sheet (or jelly roll pan) and roast for 15 minutes or until the mushrooms are tender and lightly browned, turning once during cooking. Serve immediately. 4 servings.