Madeira-Roasted Mushrooms & Shallots (Recipe 119 of 125)

Photo from Eating Well

 Y'all...this recipe! OMG. If you don't like mushrooms, then move on. 

I am a big fan of sautéed mushrooms...in any form. I frequently put a splash of balsamic at the end and I love that. Then this recipe crossed my path. 

Whoa. The flavor of the madeira wine is off the chart good. I didn't, and wouldn't change a thing.

Madeira-Roasted Mushrooms & Shallots
Recipe from Eating Well

Serves 4

• 1 pound mixed mushrooms, cut into 1-inch pieces
• 2 c thickly sliced shallots
• 2 T extra-virgin olive oil
• Extra Virgin Olive Oil 16.9 Fl Oz
• 1 T chopped fresh thyme or 1 teaspoon dried
• ¼ tsp salt
• ¼ tsp ground pepper
• ⅓ c Madeira

Place a large rimmed baking sheet on the center rack and preheat oven to 450°F.

Toss mushrooms and shallots in a large bowl with oil, thyme, salt and pepper. Spread on the hot baking sheet. Roast for 15 minutes.

Stir in Madeira and continue roasting until the vegetables are browned and the Madeira has evaporated, about 5 minutes more.