Preheat oven to 375 degrees.
Wash shiitake.
I like to wash all vegetables and fruits by submerging and lifting them in a bowl of water to which a dash of white vinegar has been added. This helps the cleaning process.
Dry the shiitake with a paper towel.
Place them in a black iron skillet stems up.
Do now crowd lest they will not crisp.
Drizzle with olive oil.
Season with salt and pepper.
Toss in a sprig of thyme or rosemary if you have it.
Roast the shiitake for 15 to 20 minutes or until a little crisp and brown.