Place mushrooms in a heavy-based, non-stick roasting pan. Sprinkle thyme and crushed garlic over mushrooms and then drizzle with olive oil and vinegar. Season with salt and pepper and toss to combine.
Cover the mushrooms with foil and cook in oven for 10 minutes.
After 10 minutes remove the foil and bake for another 10-15 minutes until mushrooms are tender.
Remove from oven and top with crumbled goats cheese and truffle oil.
Recipe by Chompchomp at http://www.chompchomp.com.au/2012/07/roasted-field-mushrooms-with-porcini-polenta/