Recipe Courtesy of Estate Chef Tod Kawachi
Clean and trim end from mushrooms, leave whole or cut to same size thickness. In a bowl add the herb sprigs to the garlic extra virgin olive oil and toss the mushrooms to coat evenly.
Preheat a baking sheet in the 425°F oven for 5 minutes then when hot, spread the mushrooms on an even single layer. Season with salt and black pepper then roast in hot oven, stirring to flip the mushrooms over after 6 minutes. Continue to cook for another 5 minutes, until browned. Remove from the pan and drizzle the sherry vinegar over tossing to mix in.
