Ovenroasted Shiitake Mushrooms With Garlic And Coarse Sal

The sure test of the quality of any supposed change of heart will be found in its permanent effects. Whatever, therefore, may have been our inward experience, whatever joy or sorrow we may have felt, unless we bring forth fruits meet for repentance, our experience will profit us nothing. Repentance is incomplete unless it leads to confession and restitution in cases of injury; unless it causes us to forsake not merely outward sins, which others notice, but those which lie concealed in the heart; unless it makes us choose the service of God and live not for ourselves but for Him. There is no duty, which is either more obvious in itself, or more frequently asserted in the Word of God, than that of repentance.

Charles Hodge

CATEGORY	CUISINE	TAG	YIELD
		Tvfn	1	Servings

INGREDIENTS

		Oil spray
1	lb	Shiitake mushrooms, stems
		removed about 1 1/4
		pounds
		with stems save the
		stems
		for stock
1	T	Olive oil, 1 to 3
1	T	Very finely minced or pureed
		fresh garlic
1 1/2	t	Coarse sea salt, if salt is
		in very large you may
		crush it a bit crystals
		Herb sprigs, optional for
		garnish thyme or a bit
		of
		rosemary

INSTRUCTIONS

Preheat oven to 400 degrees. Spray the pan with oil. Place Shiitakes
in baking dish; caps up or down, it makes no difference. Make sure  pan
is big enough so the mushrooms are not on top of each other; they  need
air space and breathing room to roast up properly. Toss the  mushrooms
with the oil, garlic, and salt. Pop the pan in the oven,  uncovered,
and let bake 10 to 12 minutes. Take them out. Shake the  pan a few
times. Some of the mushrooms should be starting to get a  little golden
on the lighter, underneath side of the caps. You will  probably need to
put them back in for a few more minutes say, 3 to 5  minutes, maybe
more if your oven wasn't really hot when you put them  in. At least a
third of the mushrooms should be starting to color and  get a little
crunchy. Using the lesser amount of oil, this will  happen more
quickly. Serve, warm or at room temperature, with an  optional
decorative sprig of herb. Yield: 6 to 8 as a starter;  however, most
people will want two portions  Recipe by: CHEF DU JOUR CRESCENT
DRAGONWAGON SHOW #DJ9339 Posted to  MC-Recipe Digest V1 #632 by "Ed
Bauman" <BIRCHCREEK@msn.com> on May  31, 97

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 7859 Calories From Fat: 2647 Total Fat: 294.4g Cholesterol: 3001.6mg Sodium: 4028.4mg Potassium: 15515.4mg Carbohydrates: 380g Fiber: 58.1g Sugar: 18g Protein: 925.6g