My mom fantasizes about being invited to Ina Garten’s for dinner. She likes to talk about it often, and usually starts to jump up and down a little bit while does. She describes, in detail, going to the farmer stands with Ina. There, she greets the farmer by his first name, after which he asks her, “Will it be the usual, Patti?” and “Send my hellos to Tim!”

Will and I are introducing ourselves to each of our favorite purveyors at the farmers’ market. We’ll say, “Thanks for the mushrooms, Jim!” and last week he said, “You’re welcome you guys. I’ll see you next week!” Then we walked away and said something to each other like, “He recognized us!” I think I will die of excitement the day Jim calls us by our first names.

Ok, enough of this farming fantasy, let me talk about the recipe. I just asked Jim for a mix of whatever he thought would taste good roasted in the oven. I sliced the large Royal Trumpet and Lion’s Mane into thick slices, so all the mushrooms would roast evenly. It went great with steak. I would have used fresh thyme if I had it, and I’m sure that would make it even better. It’s really easy to put together too. This wins!

WARM WILD MUSHROOMS WITH GARLIC AND THYME (adapted from Bobby Flay’s Oven Roasted Mushrooms with Garlic and Thyme, whose recipe was transcribed incorrectly by They have serious issues with editing. Or lack thereof).

Makes 2 side-dish sized portions


4 cups wild mushrooms

4 cloves garlic, thinly sliced

1 1/2 tablespoons olive oil

1/2 teaspoon dried thyme

Freshly ground pepper

1 1/2 teaspoon Worcestershire sauce


Place baking dish in oven. Heat oven to 375 degrees. Gently toss mushrooms, garlic, olive oil, and thyme in a bowl. When the oven is preheated and the baking dish is hot, pour mushroom mixture into the baking dish. Grind a bit of pepper over the top. Bake 25-30 minutes. Take out of oven, sprinkle Worcestershire sauce over mushrooms, then toss mixture (or stir well) with a fork to coat mushrooms evenly. Enjoy.