1 to 1½ lb. fresh Shiitake mushrooms
4 oz. crumbled Feta cheese (best quality)
½ c. chopped toasted pecans or an amount to taste
2 Tbsp. balsamic vinegar, or more as desired
2 Tbsp. olive oil
salt and pepper to taste
A rimmed, oiled, or parchment-lined baking sheet
Preheat oven to 400°F.
Trim stems from Shiitake. Slice caps into ½ inch thick pieces. In a large bowl, toss caps with about 2 Tbsp. oil until the sides of the bowl and mushrooms are glossy. Season well with salt and pepper. Spread mushroom slices out in a single layer on the baking sheet and put them in the hot oven, turning the mushrooms with a spatula after the first 10 minutes. Let both sides approach golden brown and chewy.
Remove Shiitake from oven and combine with the cheese and pecans. Sprinkle with about 2 Tbsp. balsamic vinegar or to taste. Serve warm or room temperature as a side dish, salad topping, steamed vegetable or casserole topping, wrap or omelet filling, etc.