Roasted Broccoflower And Shiitake Mushrooms With Rosemary And Garlic Food

ROSEMARY SKEWERS OF SHIITAKE MUSHROOM, BROCCOLI AND GARLIC CLOVES

Steps:

• Combine the marinade ingredients in a bowl and set aside.
• Blanch the broccoli in boiling salted water for 2 minutes. Drain and cool.
• In a small skillet over medium heat, add the olive oil and cook the garlic cloves until they are golden and soft. Set aside until cool enough to handle.
• To make the skewers: Remove the leaves from the bottom 2/3 of the rosemary sprigs and reserve them for future use. Skewer a mushroom, broccoli floret and a roasted garlic clove onto each rosemary sprig. Put the completed skewers on a baking sheet, brush them with the marinade, and season with salt and pepper.
• Grill the rosemary skewers over medium-high heat for about 1 1/2 minutes on each side. Serve with a small wedge of Cambozola cheese.

ROASTED GARLIC MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F.
• Add the mushrooms, melted butter, olive oil, salt, pepper, sliced garlic, rosemary sprigs and thyme sprigs to a 9-by-13-inch baking dish. Toss the ingredients together until evenly combined.
• Bake until the mushrooms are softened and slightly browned, 30 to 35 minutes. Remove the pan from the oven and discard the rosemary and thyme sprigs.
• Serve immediately or keep at room temperature until ready to serve.

ROASTED SHIITAKE MUSHROOMS

Steps:

• Preheat oven to 325 degrees. With foil, line a baking sheet large enough to hold mushrooms in a single layer.
• Sprinkle baking sheet with wine, olive oil, garlic and herbs. Place mushrooms on baking sheet, brown side up, then sprinkle lightly with salt and pepper. Place in oven and roast for 20 minutes.
• Turn mushrooms over, roast another 10 minutes, then remove from oven. Serve mushrooms warm as a first course, side dish or on a salad. Or set them aside to grill before serving, to saute or to use in other recipes.