Roasted Mushrooms

Cooking meals around here has been interesting.
Definitely not like it use to be.
But that's okay, I just have to be creative.
Usually that means being creative in my scheduling.
Many times I find that I have to cook different things at different times during the day,
then just reheat them when dinner time approaches.
That was my plan with these mushrooms.
I was planing on roasting a chicken for dinner and I thought to myself:
"Mmmmm roasted mushrooms would be perfect with the chicken".
But, because I knew that I wouldn't be able to
give both dishes (and Tessa) my attention at the same time,
I would need to roast the mushrooms earlier in the day.
So around 2pm I prepared and roasted the mushrooms.
The house began to smell so good.
After they were done roasting I just had to try one,
you know, to make sure they tasted alright.
And the next thing I noticed, the whole thing was gone!
They were THAT good.

Roasted Mushrooms
Adapted from: reclaiming provencial

1/2 lb. (8 oz.) mushrooms
1 tbsp. olive oil
2 large garlic cloves, minced
pinch of coarse black pepper
healthy pinch of coarse sea salt
2 tbsp. unsalted butter, cut into cubes
large pinch of parsley
small pinch of thyme

1. Preheat your oven to 450°.

2. Toss mushrooms with the oil, garlic, pepper, and salt in a baking dish or cast iron skillet.

3. Dot with butter cubes then sprinkle the parsley and thyme on top.

4. Roast for 15–20 minutes.