1. Preheat your oven to 425°F (220°C). This high heat is key to getting those mushrooms nicely caramelized, just like Mama Lu’s skillet magic.
2. Clean the mushrooms by gently wiping them with a damp cloth or paper towel. Avoid washing them under running water to keep them from getting soggy.
3. Slice the mushrooms into roughly even pieces—large enough to hold their shape but small enough to roast evenly. I like to keep shiitakes in halves or quarters, and cremini sliced thin.
4. In a large bowl, toss the mushrooms with olive oil, sliced garlic, thyme, rosemary, salt, and pepper. Make sure every piece is coated well; this is where the flavor starts.
5. Spread the mushrooms out on a baking sheet in a single layer. Overcrowding makes them steam instead of roast, and that’s not the cozy texture we’re after.
6. Roast the mushrooms for 20 to 25 minutes, stirring once halfway through. You’ll know they’re ready when the edges turn golden and crisp, and the kitchen smells like a walk through the forest after rain.
7. Remove the baking sheet from the oven, drizzle the balsamic vinegar over the mushrooms, and toss gently to combine. The vinegar will add a hint of brightness and balance the earthiness.
8. Let the mushrooms rest for a few minutes, then sprinkle with fresh parsley before serving.

One thing Mama Lu always said was to trust your senses—if the mushrooms look golden and smell irresistible, you’re on the right track. I find that roasting them a little longer for extra browning deepens the flavor even more, but keep an eye so they don’t burn.