Roasted Mushrooms And Baby Artichokes Food

MARINATED MUSHROOMS & ARTICHOKES

Steps:

• In a nonreactive bowl, combine first 12 ingredients. Refrigerate, covered, to allow flavors to blend, 3-4 hours. Serve with additional parsley.

ROASTED CARROTS AND MUSHROOMS

Steps:

• Toss 1 1/2 pounds sliced carrots, 10 ounces halved cremini mushrooms, 1/4 cup olive oil, 2 smashed garlic cloves, 3 sprigs thyme, 3/4 teaspoon each caraway seeds and kosher salt, and 1/4 teaspoon hot paprika. Roast at 450 degrees F until tender, stirring once, 30 minutes. Drizzle with lemon juice, sour cream, parsley and more paprika.
• Per serving (does not include garnish); Calories 209; Total Fat 14 grams; Saturated Fat 2 grams; Protein 4 grams; Total Carbohydrate 20 grams; Sugar: 9 grams; Fiber 5 grams; Cholesterol 0 milligrams; Sodium 482 milligrams

MOMMA'S ARTICHOKE HEARTS AND MUSHROOM BAKE

Steps:

• Drain artichoke liquid and slice hearts in quarters.
• Clean and slice mushrooms.
• Place 1 tablespoon of olive oil at the bottom of a covered casserole dish.
• Arrange the artichoke hearts on the bottom and top with a layer of sliced mushrooms.
• Sprinkle with salt & pepper.
• Top with 1/4 of the breadcrumbs.
• Drizzle 1 tablespoon of olive oil onto the breadcrumbs and repeat the layers again.
• Finish the top layer of breadcrumbs with the remaining oil and top with parmesan cheese.
• Cover and bake in a 350 degree oven for 30 minutes.
• Remove the cover and brown the top until golden in color and serve.

ROASTED VEGETABLE MEDLEY WITH ARTICHOKE HEARTS AND MUSHROOMS

Steps:

• Cook green beans in boiling water (or steam in a microwave oven) until bright green color appears, remove from water, and remove pan from heat.
• Put sun-dried tomatoes into the water and let them reconstitute while you assemble the remaining items.
• Mix all fresh vegetables in large baking dish or roasting pan, and add crushed olives, garlic cloves, reconstituted tomatoes, and artichokes (with marinade) and stir well. Add enough olive oil [The oil in the marinated artichokes may be enough; however, extra virgin olive oil does add its own flavor.] to very lightly coat all the vegetables, and a splash of lemon juice (about 1 Tbsp).
• Sprinkle salt and pepper to taste and top with a light sprinkle of marjoram or parsley.
• Bake at 350 degrees on middle or lower rack until all vegetables are thoroughly hot (approximately 20-30 minutes), but not browned.
• If there is any liquid in the baking dish or roasting pan, drain off into a pot or microwaveable dish. Add cornstarch to a little cold water to aid in its dispersion and mix with the drained liquid (about 1 tablespoons of corn starch per cup of liquid). Heat until it thickens (stirring occasionally). Add to the roasted vegetable medley and mix well. This will coat all the vegetables with the full flavor.
• Serve hot.

ROASTED BABY ARTICHOKES

Steps:

• Preheat the oven to 400 degrees F.
• Prepare artichokes. Remove the tough outer leaves of the artichokes and trim the stems. Use a vegetable peeler to remove the tough outer green layer from the stem. Cut off the top third of the head to remove the tough ends of the leaves, then split it down the middle. Rub with lemon as you work so they don't turn brown.
• Mix together the olive oil, balsamic vinegar, salt, pepper and garlic. Lay the artichoke halves cut-side up in a roasting dish and drizzle with the olive oil mixture. Roast in the oven until the artichokes are tender, about 20 minutes.
• To serve, top with the cheese and garnish with the parsley.

BOW TIE PASTA WITH ARTICHOKES AND MUSHROOMS

Steps:

• Prepare pasta according to the package directions; cook until al dente.
• Spray a large skillet with cooking oil spray and heat skillet over high heat.
• Add 1/4 cup water and mushrooms; "sweat" the mushrooms by covering skillet for 2-3 minutes, or until mushrooms are slightly wilted.
• Add in the artichoke hearts; continue to cook, uncovered, for about 3 minutes or until most of the liquid is gone.
• Cut the cream cheese into several pieces; add to the skillet with 1 cup water or the reserved liquid from the canned artichokes plus enough water to make 1 cup.
• Using a wooden spoon, gently stir and smooth the sauce while if comes to a simmer.
• Add in the lemon juice and pepper; add more water if needed to bring sauce to a medium consistency; also may add salt to taste.
• Drain pasta when it is done.
• Add pasta and sauce to a serving bowl; mix well.
• Sprinkle with parmesan cheese, wheat germ, and parsley.
• Serve right away.

ROASTED MUSHROOMS AND BABY ARTICHOKES

Steps:

• Preheat the oven to 400°F.
• Peel back the outer leaves of the artichokes until they break off at the base. Keep removing leaves until you reach the pale green heart. Cut across the top of the heart to remove the pointed leaf tips. If the stem is still attached, cut it down to 1/2 inch, then trim the stem and base to remove any dark green or brown parts. Cut the artichokes in half lengthwise, then put them in a baking dish large enough to hold them and the mushrooms in a single layer. Add the olive oil and lemon juice and toss to coat.
• Remove most the of the cremini stems and all of the tough shiitake stems. Remove the bottom inch or so of the trumpet mushrooms, which tends to be fibrous. Oyster mushrooms have more tender stems, so simply remove any browned ends. Slice the mushroom caps in half or into thirds. Cut the stems in half and then into pieces about the same size as the mushrooms.
• Add the trimmed mushrooms and the garlic and thyme to the baking dish. Season with salt and pepper and toss well.
• Cover the dish with foil and bake until the mushrooms have released some of their liquid and the juices are steaming, 20 to 30 minutes. Remove the foil and raise the oven temperature to 450°F. If you have a convection fan, turn it on. Continue roasting, stirring once or twice, until the artichokes are tender when pierced and both the mushrooms and the artichokes are well browned and beginning to caramelize in spots, 15 to 20 minutes. Stir in the chopped parsley. Taste for salt and pepper and add a squeeze of lemon juice. Serve hot.