These are perfectly roasted mushrooms -just a kiss of browning around the edges- substantial, meaty, and juicy, with a hint of thyme and nutmeg to amplify the natural flavour of the mushrooms. When I have a stockpile of Roasted Mushrooms in the freezer, I toss them in beef and barley soup and risottos, on pizzas, stuff them in grilled cheese sandwiches, and pile them on top of steaks, chicken, and burgers. On busy, busy, busy nights, I simply serve the mushrooms over polenta or rice with a shower of grated Parmesan or Romano cheese on top. It keeps the crew full and Mama happy!