Baked Mushrooms A Vegetable Side Dish Food

PERFECT ROASTED MUSHROOMS

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Clean the mushrooms and pat them dry. Slice the mushrooms in half. In a large bowl, toss them with the olive oil, garlic powder, and kosher salt. Line a baking sheet with parchment paper and spread the mushrooms in a single layer on top.
• Bake 10 to 12 minutes until the mushrooms are tender. Serve topped with fresh herbs.

EASY BAKED MUSHROOMS

Steps:

• Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.

SIDE DISH ESSENTIALS: SAUTéED/OVEN-BAKED MUSHROOMS

Steps:

• 1. PREP/PREPARE
• 2. Chef's Note: The cremini mushroom, in terms of maturity is between a white button mushroom, and a more mature portobello. You can sometimes find them under the name: baby bella, or baby portobello. Although they taste similar to the white button variety, they are browner, have a firmer texture, and a deeper flavor. They are great for soups and/or stews because they tend to hold up better in liquids; in addition, they are excellent for sautéing and baking (which is what we're going to do with them).
• 3. Chef's Tip: This is an easy dish to prepare, but if prepared incorrectly, it can turn into a salty nightmare. Make sure the butter you are using is the unsalted variety, and make sure you are using good beef stock... not broth. Most canned or boxed stocks are way too salty. If you can't use fresh beef stock, or if you can't get a low sodium beef stock, then just use some water.
• 4. Gather your Ingredients (mise en place)
• 5. Clean the mushrooms, but retain the stems.
• 6. Chef's Note: If you can't find baby cremini mushrooms, you can always use the larger variety, and slice them in half.
• 7. Place a rack in the middle position, and preheat the oven to 450f (230c).
• 8. Chef's Note: We are going to start these mushrooms out in an ovenproof skillet on the stove, and then finish them in the oven.
• 9. Add the butter and oil to an ovenproof sauté pan, over medium-high heat.
• 10. When the foaming subsides, add the mushrooms.
• 11. Allow them to cook without moving until brown, about 2 to 3 minutes.
• 12. Chef's Note: If you are using larger mushrooms, and have cut them in half, then start cooking them with the cut side down.
• 13. Chef's Tip: Don't crowd the pan. If you have a small sauté pan, you may have to do this in two batches.
• 14. Flip them, and cook for an additional 30 - 60 seconds.
• 15. Chef's Note: If you browned the mushrooms in two batches, return the first batch to the sauté pan.
• 16. Chef's Note: At this point sprinkle a bit of pepper over the mushrooms.
• 17. Chef's Tip: This is a standard French way of cooking mushrooms. You can add any additional spices to this dish that you desire; however, the dish was designed to give you simple, great-tasting mushrooms, without all the extras.
• 18. Add the beef stock, and give the mushrooms a toss.
• 19. Place in the preheated oven, and allow them to roast until tender, about 5 minutes.
• 20. PLATE/PRESENT
• 21. Remove from the oven, place into a serving dish. Enjoy.
• 22. Keep the faith, and keep cooking.

BAKED MUSHROOMS - A VEGETABLE SIDE DISH

Steps:

• Preheat oven to 350 degrees.
• Combine all ingredients except the butter and water.
• Pour into a 1-quart casserole dish.
• Dot top with butter slivers and sprinkle the 2 tbs of water over the top.
• Cover dish and bake 40-45 minutes.

GARLIC BUTTER ROASTED MUSHROOMS

Steps:

• Preheat oven to 220°C/450°F (200°F fan).
• Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
• Spread on a baking tray and roast for 25 minutes - do not toss or turn.
• Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!

ALL-IN-ONE-BAKED MUSHROOMS

Steps:

• Heat oven to 220C/fan 200C/gas 7. Drizzle a little olive oil over the base of a ceramic baking dish, then pop in the mushrooms.
• Drizzle with the remaining oil and seasoning. Bake for 15 mins until soft, then remove from the oven.
• Tuck the ham slices around the mushrooms to create little pockets. Crack the eggs into the pockets, then return to the oven for 10 mins until the egg white is set and the yolk is still a little runny. Serve scooped straight from the dish. Great with baked beans and chips.

KALE AND MUSHROOM SIDE

Steps:

• Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute.
• Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.

BALSAMIC-THYME ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
• Gently clean off mushrooms with a damp paper towel. Cut off stems and discard. Cut any larger mushrooms in half so mushrooms are all about the same size and place in a medium bowl.
• Cut the white parts of the green onions into 1/2-inch pieces and add to the mushrooms. Thinly slice the green parts and set aside for later.
• Whisk oil, vinegar, thyme, 1/2 teaspoon salt, and pepper together in a small bowl. Drizzle over the mushroom mixture and toss to coat. Place in a single layer on the prepared baking sheet.
• Roast in the preheated oven for 10 minutes. Flip mushrooms over and roast for an additional 10 minutes. Remove from the oven and season with more salt, if desired. Sprinkle with reserved green onion parts.