1 pound fresh small mushrooms - cleaned
3 garlic cloves - minced
1/4 cup olive oil
2 TBSP balsamic vinegar
salt and pepper
4 TBSP butter - cut into small pieces
3 TBSP minced parsley
Preheat oven to 425. Toss mushrooms, olive oil, vinegar and garlic in a bowl. Spread onto a rimmed baking sheet and season to taste with salt and pepper. Scatter the butter evenly over the mushrooms and roast until golden - about 20 minutes.
Remove from oven and sprinkle with parsley. Serve warm.