Preheat oven to 375

Toss mushrooms with olive oil and season with salt and pepper.

Place mushrooms on a foil-lined rimmed baking sheet and spread evenly.

Place thyme sprigs on top of mushrooms and transfer to oven and roast until mushrooms release liquid, approximately 15 minutes.

Drain liquid into a separate container and reserve for drizzling or as a dipping sauce.

Coat mushrooms with garlic and return to oven and continue roasting until browned but still tender, about more 30 minutes.

Discard thyme and transfer to a bowl and toss with chives and tarragon for garnish. Serve while hot.