Roasted Baby Bella Mushrooms Food

ROASTED BABY BELLA MUSHROOMS

Steps:

• Preheat the oven to 450°F.
• Place the mushrooms on a baking sheet lined with parchment paper for easier cleanup.
• Drizzle the olive oil over the mushrooms and season with salt and pepper. Toss with your hands to coat.
• Roast the mushrooms in the oven for 25 minutes, stirring after 15 minutes, until they are dark brown.
• Transfer the mushrooms to a serving bowl. Toss with the pine nuts, parsley, and lemon juice. Taste and add salt and pepper, if needed. Serve.

AWESOME BABY BELLA MUSHROOM RECIPES (+SAUTéED BABY BELLA MUSHROOMS)

Steps:

• Combine olive oil and butter in skillet on medium-high heat
• Add mushrooms
• Add salt and pepper
• Add herbs
• Cook 10 minutes

SMOKY ROASTED MUSHROOMS

Steps:

• Toss 2 pounds whole mixed mushrooms, 1 1/2 tablespoons olive oil, and salt and pepper to taste in a bowl. Spread on a baking sheet and roast at 425 degrees F, stirring a few times, until tender and browned, 30 to 35 minutes. Cook 3 thinly sliced garlic cloves and 1/2 teaspoon smoked paprika in butter until soft; toss with the mushrooms. Sprinkle with chopped parsley and salt.

PASTA WITH BABY BELLA MUSHROOMS

Steps:

• Dissolve bouillon cube in hot water and set aside.
• Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• While pasta is cooking, add olive oil to a medium skillet and adjust heat to medium. Add garlic and saute for 1 minute. Add mushrooms and kosher salt. Cook for 3 minutes. Add wine, increase heat to medium-high, and reduce for 1 to 2 minutes. Add chicken stock, white pepper, and crushed red pepper. Continue to cook until liquid is reduced by about 1/2, 8 to 10 minutes.
• Toss mushroom mixture with cooked pasta. Top with Asiago cheese and serve.

PASTA WITH BABY BELLA MUSHROOMS & SPINACH IN A TOMATO CREAM

Steps:

• Cook pasta to taste.
• Melt butter and oil in saucepan over medium heat. Add onion and saute until translucent. Add rosemary and saute for 1 minute more. Add mushrooms and saute for five minutes more.
• Add Marsala wine, tomato paste and heat through until simmering. Remove from heat and stir in prepared onion dip. Add spinach stir until wilted. If the sauce is too thick, add water to dilute.
• Drain pasta and combine with sauce and grated parmesan cheese, making sure to coat evenly.
• Top with parsley and serve.