I worked at a Mediterranean restaurant that served a lot of small plates, similar to tapas, and I used to love making this dish. The flavors are a mix of deep earthiness and sweet licorice, and the textures a mix of tender and crunchy.

Use wild mushrooms such as oyster and shiitake, or a mix of these and the less expensive button or cremini mushrooms.

Cut the stems from the mushrooms, and cut the caps into halves or quarters, depending on size. Toss with olive oil, salt, and pepper, and roast in a 350-375 oven for about 15 minutes, or until tender.

Let the mushrooms cool, then toss with chopped tarragon, and sliced almonds. Season to taste with salt and pepper, and serve.