ROASTED MUSHROOMS

Steps:

• 1. Heat oven to 450 degrees. Dissolve 5 teaspoons salt in 2 quarts room-temperature water in large container. Add cremini mushrooms and shiitake mushrooms to brine, cover with plate or bowl to submerge, and let stand for 10 minutes. 2. Drain mushrooms in colander and pat dry with paper towels. Spread mushrooms evenly on rimmed baking sheet, add garlic cloves, drizzle with 2 tablespoons oil, and toss to coat. Roast until liquid from mushrooms has completely evaporated, 35 to 45 minutes. 3. Remove sheet from oven (be careful of escaping steam when opening oven) and remove garlic cloves. Using thin metal spatula, carefully stir mushrooms. Return to oven and continue to roast until mushrooms are deeply browned, 5 to 10 minutes longer. 4. When garlic is cool enough to handle, peel and mash. Whisk mashed garlic, sherry vinegar, paprika, 1/4 teaspoon salt, and remaining 1 tablespoon oil together in large bowl. Add mushrooms and parsley and toss to coat. Season with salt and pepper to taste; serve immediately.