STEP 1 Clean and de-stem the mushrooms, cutting any large mushroom caps in half.

STEP 2 Toss the mushrooms with the Carapelli Organic Extra Virgin Olive Oil, sage, and rosemary in a large bowl. Let the mushrooms marinate for 1 hour, tossing occasionally to absorb the oil.

STEP 3 Preheat the oven to 400º F (200º C). Line two large baking sheet with parchment paper.

STEP 4 Spread the marinated mushrooms on the baking sheets, making sure the mushrooms are in a single layer and not crowded. Sprinkle lightly with salt and pepper.

STEP 5 Roast for 30 minutes until the mushrooms are crisped and golden brown at the edges.

STEP 6 While the mushrooms roast, make the agrodolce. Bring the vinegar and honey to a simmer in a very small saucepan over medium-low heat, stirring occasionally until the honey dissolves. Continue to simmer for 15–20 minutes until the vinegar is reduced by half, and is thick and syrupy.

STEP 7 To serve, place the roasted mushrooms on a platter and drizzle generously with the agrodolce and olive oil.