Credit for the idea of oven roasting mushrooms goes to Tom Douglas (famous Seattle chef), but I demand credit for how I featured them in our meal. I used up the rest of my porcinis (yes Stuart, somewhat slimy caps and greenish yellow pores), and supplemented them with a handful of shitakes for texture variation. There was probably a little more than a pound in all.
Anyway, the mushrooms were sliced and tossed into a skillet in which I'd lightly sauteed about two ounces of thin bacon slivers in about several tablespoons of olive oil, and to which I added six sprigs of thyme and two sprigs of fresh rosemary before placing the lot in a 400 F oven to roast for about 30 minutes. I stirred them once during roasting. When they came out of the oven, I removed the herb wood, deglazed the pan with some strong chicken broth, and removed the mixture to a soup crock. To serve, I put the crock on a big board with two teaspoons for scooping, a hot loaf of crusty bread, a single large bowl of watercress and radicchio tossed in an emulsified Dijon vinaigrette and two forks, two wine glasses and a bottle of Leoville Barton, and we dined on the floor in front of the fire place.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov