Preheat the oven to 400º F. Line two large baking sheet with parchment paper.
Spread the marinated mushrooms on the baking sheets, making sure the mushrooms are in a single layer and not crowded. Sprinkle lightly with salt and pepper.
Roast for 30 minutes until the mushrooms are crisped and golden brown at the edges.
While the mushrooms roast, make the agrodolce. Bring the vinegar and honey to a simmer in a very small saucepan over medium-low heat, stirring occasionally until the honey dissolves. Continue to simmer for 15–20 minutes until the vinegar is reduced by half, and is thick and syrupy.
To serve, place the roasted mushrooms on a platter and drizzle generously with the agrodolce and olive oil.