Wednesday, February 22, 2012

Garlic and Herb Roasted Mushrooms

There is not one single way I can think of that I would not like mushrooms....fry 'em, saute 'em, throw them in a crock pot and make Burgundy Mushrooms, stick them in a sauce, a gravy....most anything but my cereal and I am going to like it! In fact, besides garlic and onions, mushrooms are the most common thing I add to a recipe to make it truly mine! I love to throw some of my momma's sauteed mushrooms on the table as an elegant, yet tasty, side that everyone seems to eat right up!

I came across this recipe on Pinterest recently and thought it would be such a great addition to our Steak Diane recipe even though there were mushrooms in that dish as well. Throw all caution to the wind and have it all, I say! I was so pleased we did because they were amazing!


Oven or Grilltop Roasted Mushrooms with Garlic, Thyme, and Balsamic Vinegar
recipe adapted slightly from Vegetables Every Day by Jack Bishop


1 lb. mushrooms (I used brown white mushrooms)
2 tablespoons + 1 teaspoon olive oil
salt and fresh ground black pepper to taste
1 tablespoon finely minced garlic
1 tablespoon balsamic vinegar
2 tablespoons finely chopped fresh thyme leaves
1 tablespoon chopped fresh parsley (optional, for garnish)

Preheat oven to 400F/200C or heat gas or charcoal grill to medium high. Wash mushrooms, pull out stems, and cut into halves (or quarters if the mushrooms are large.) Put mushrooms into bowl and toss with 2 T olive oil, salt, and fresh ground black pepper. Cover a roasting pan with foil, then arrange mushrooms on the pan in a single layer. (Spread them out as much as you can. For cooking on a grill, I'd probably use heavy foil to make a "pan" so the flame doesn't turn the bottom of the roasting pan black.)
Roast mushrooms 15 minutes. While mushrooms cook, finely chop fresh thyme, then mix with minced garlic, balsamic vinegar, and the tsp. of olive oil. (You could mix this right in the bowl you originally tossed the mushrooms with.)
 
After 15 minutes, drain off any liquid that has accumulated. (If you spread the mushrooms out well, the liquid will evaporate, but if yours are too crowded like mine, you'll have a little liquid to pour off.) Then toss the hot mushrooms with they garlic-thyme mixture. Arrange back on roasting pan and cook about 10 minutes more. Serve hot, sprinkled with chopped fresh parsley if desired.
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