Roasting mushrooms deepens their flavor and makes them almost bacon-like. Cluster mushrooms, like maitake, and oyster have frilly edges that crisp up nicely. Store mushrooms in a paper bag as plastic makes them rot.

1 1/4 lbs mixed mushrooms, tough stems removed
3 T EVOO
sea salt
pepper
1 T fresh thyme leaves
1 shallot, minced
2 T sherry vinegar
1/4 c roasted hazelnut oil or EVOO
2-3 heads Belgian endive
1 head green-leaf lettuce
1/2 c loosely packed flat-leaf parsley leaves
1 oz manchego cheese, shaved with a vegetable peeler into wide curls
3 T chopped hazelnuts

1 1/4 lbs mixed mushrooms, tough stems removed 3 T EVOO 1 T fresh thyme leaves 1 shallot, minced 2 T sherry vinegar 1/4 c roasted hazelnut oil or EVOO 2 -3 heads Belgian endive 1 head green-leaf lettuce 1/2 c loosely packed flat-leaf parsley leaves 1 oz manchego cheese, shaved with a vegetable peeler into wide curls 3 T chopped hazelnuts

Preheat oven to 400. Separate mushrooms into small clusters or thickly slice. Pile on a rimmed baking sheet, drizzle with EVOO and season with s&p. Add thyme and toss to coat well. Roast in single layer until sizzling and browned on the edges, about 15 min, turning once about half-way through.

Put shallot, a couple pinches of salt, few grinds of pepper and the vinegar in a small bowl. Let sit 10 min to soften and melt the shallot. Add oil and whisk vigorously.

Slice the endive crosswise and put in a large serving bowl with lettuce and parsley. Season with salt and toss to mix. Add hot, roasted mushrooms and vinaigrette and toss gently but thoroughly. Top with cheese and hazelnuts.