1/3 cup fresh herbs, chopped (we used parsley, chives, tarragon)
1Combine the oil, balsamic vinegar, garlic, golden syrup and sweet chilli sauce in a screw-top jar. Season with salt and pepper. Shake until well combined.
2Place the mushrooms in a large ceramic bowl. Pour over the dressing and stir to coat. Cover and stand for 30 minutes to marinate.
3Preheat oven to 220°C. Spoon the mushrooms and any remaining marinade into a greased baking dish or roasting pan. Roast for 20–25 minutes, tossing twice during cooking, or until tender. Sprinkle with herbs. Serve.