Mixed Mushrooms Roasted in Savory

Serves 4 to 5 as a side dish
2½ to 3 lbs. mixed mushrooms, Portabello, Shitake, Maitake, any combination
½ cup good green olive oil
1 clove of garlic, pressed or minced
⅓ cup savory leaves, minced
¼ cup minced chives
Salt and freshly ground pepper to taste
1 cup dry white wine, divided

1. Heat oven to 450°.
2. De-stem and wipe mushrooms clean.
3. In a sealable jar, mix the oil, garlic, savory, chives, salt & pepper and half the white wine. Close the jar and shake vigorously until well blended.
4. Arrange the mushrooms in a roasting pan sufficiently large to allow each surface to be available to the basting solution and the heat of the oven.
5. Baste the mushrooms with the oil herb mixture. Pour ¼ cup of the remaining wine into the bottom of the pan.
6. Place roasting pan in the oven for 20 minutes.
7. Remove the roasting pan and baste again with the oil herb mixture. Add the final ¼ cup of wine to the bottom of the roasting pan.
8. Return the mushrooms to the oven and roast for another 10 minutes.
9. Place mushrooms in a serving dish and serve.