Mushrooms are done when they are a rich dark mahogany color and most of the liquid has been absorbed.
2 ½ lb whole white mushrooms, washed
½ cup PO Manzanillo extra virgin olive oil
¾ cup PO 18-year aged balsamic vinegar
2 tsp sea salt
½ tsp freshly ground pepper
1 fresh rosemary sprig
¼ cup diced roast red pepper
2 tsp chopped fresh Italian parsley
Preheat oven to 400°F
In a large bowl, toss mushrooms with PO Manzanillo olive oil, PO 18-year aged balsamic vinegar, salt and pepper until well coated
Arrange in a shallow roasting pan in a single layer. Place rosemary sprig in center of mixture
Toast for about 1.5 hours, stirring every 10 min to recoat mushrooms.
Let cool. Place in serving bow and garnish with red pepper and parsley.