2tablespoonsminced fresh rosemary(see above for alternatives)
Black pepper to taste
Preheat oven to 425°F. Wipe the mushrooms down with a damp cloth to remove any dirt. Trim any nasty looking bits. Cut large mushrooms into chunks.
Toss the mushrooms with the oil, then the salt and garlic, then arrange on a sheet pan in one layer. Roast in the oven for 15 minutes.
After 15 minutes, move the mushrooms around so they brown evenly. Put them back in the oven. After another 10 minutes or so, you will need to check on them every few minutes until you see the level of browning you want. Different mushrooms will require more or less time.
When the mushrooms are ready, return to the bowl and toss with herbs, maybe some more oil or butter, and lots of black pepper. Serve at once.
If you want to add a bit of sweetness or acidity, drizzle some balsamic vinegar over the mushrooms at the table.
Keys to Success
Don't crowd the mushrooms too much, or they won't brown at all. Most varieties will give off a lot of moisture, so they need space.
You can add all sorts of herbs at the end, or red pepper flakes, or lemon zest. This is where you can play around with it.
You can also use this recipe as a base, leaving out the herbs at the end. Make this, then sauce the roasted mushrooms as you like.