Recipe by: AMC Collection, Cooking with the Asheville Mushroom Club, p. 55

  • 1 1/2 lb. wild mushrooms, cleaned
  • 1/2 Spanish onion, finely sliced
  • 1 clove garlic, diced
  • 1 tsp. minced fresh thyme
  • 2 T. olive oil
  • 4 c. vegetable stock
  • salt and pepper to taste

Combine mushrooms, onion, garlic, thyme, and olive oil; toss and spread mixture in a baking pan.  Pour in stock, salt and pepper.  Cover with foil; roast 30 - 45 minutes at 324 until tender.