15 oz. king oyster or oyster mushrooms, sliced 1/4-inch thick
5 to 8 cloves garlic, grated
1/2 red onion
2 sprigs rosemary, divided
1/4 C. extra virgin olive oil
1 tsp. red wine vinegar
Preheat oven to 375°. Line a cookie sheet with foil and place mushrooms on it. Set aside.
In blender, combine grated garlic, onion, 1 sprig rosemary (remove stem), red wine vinegar and olive oil. Blend until mixed, but not smooth. You should be able to see pieces of onion in the mixture. Spread mixture over the sliced mushrooms and use your hands to evenly coat. Sprinkle salt and pepper; place the other rosemary sprig across mushrooms.
Fold foil over mushrooms to create an envelope and poke a few holes in the top to allow steam to escape. Bake for 35 to 40 minutes. Remove rosemary sprig before serving. This dish would be great as a side to rice or placed in pasta or served as an appetizer. You can use whatever mushrooms you like; simply adjust baking time on size of mushrooms.