PERFECT ROASTED MUSHROOMS
You won't be able to stop eating these roasted mushrooms! Meaty, tender and juicy, they'll make a mushroom lover out of anyone.
Provided by Sonja Overhiser
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 85 calories, Sugar 2.2 g, Sodium 5.7 mg, Fat 7.4 g, SaturatedFat 1.1 g, TransFat 0 g, Carbohydrate 3.7 g, Fiber 1.1 g, Protein 3.5 g, Cholesterol 0 mg
MEAL PREP ROASTED MUSHROOMS
Roasted mushrooms bring a delicious umami flavor to any dish and can easily stand in for meat in lots of recipes. So having a big batch on hand gives you freedom to riff all week. Don't worry about overcrowding the pan. As the mushrooms cook, they will release all their water, shrink and then finally crisp up in the olive oil. To keep this recipe versatile, we seasoned with only salt and pepper -- but chopped garlic or shallots and fresh herbs like thyme or rosemary are delicious additions.
Provided by Food Network Kitchen
Time 45m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Preheat the oven to 425 degrees F.
- Put the mushrooms on a baking sheet and toss with the olive oil, 3/4 teaspoon salt and several grinds of pepper. Cook, stirring every 10 minutes, until golden, about 35 minutes.
HERB-ROASTED MUSHROOMS
My husband grows herbs, and we use whatever's in season. Our favorite blend is oregano, rosemary and basil, but we suggest trying parsley, dill and mint, too. - Jennifer Larison, Tucson, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut mushrooms into quarters; place in a large bowl. Add oil, herbs, salt and pepper; toss to combine. Place on two 15x10x1-in. baking pans coated with cooking spray., Bake, uncovered, at 425° for 9-11 minutes or until tender. Transfer to a bowl. Drizzle with vinegar; toss to coat.
Nutrition Facts : Calories 104 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS
You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
- Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
- Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
- Serve the salmon with a spoonful of mushrooms on top or on the side.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams
ROASTED MUSHROOMS AND SHALLOTS WITH FRESH HERBS
Make and share this Roasted Mushrooms and Shallots With Fresh Herbs recipe from Food.com.
Provided by CassandraLynne11
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees.
- In small bowl, combine 2 tablespoons of the oil with the garlic, ginger, and soy sauce.
- Spread mushrooms out on baking sheet and drizzle with the oil mixture and season with salt.
- Roast for about 30 minutes.
- Meanwhile, on a second baking sheet drizzle the shallots with the remaining oil, tossing to coat and seasoning with salt.
- Roast about 25 minutes, turning once.
- Scrape the vegetables into a serving bowl and add the herbs and sesame seeds, tossing to coat.
Nutrition Facts : Calories 131.9, Fat 9.8, SaturatedFat 1.4, Sodium 236, Carbohydrate 10.2, Fiber 1.2, Sugar 0.3, Protein 2.4
SEARED SEA SCALLOPS WITH SAUTEED WILD MUSHROOMS, FRESH HERB SALAD, AND ROASTED GARLIC BEURRE BLANC
Steps:
- Beurre Blanc: Combine the shallots, lemon juice, wine, thyme, peppercorns, bay leaves, and roasted garlic in a small sauce pot. Bring to a boil and reduce until almost dry, leaving about 1/8 cup. Reduce heat to low and add the cream. Begin adding the butter, 1 cube at a time, whisking continuously. As each cube incorporates into the sauce, add another until all butter has been added. Strain through a fine mesh strainer. Taste and adjust the seasoning with salt and pepper. If you feel that the sauce is too acidic, add a bit of honey to balance the flavor. Be sure to use only a small amount of honey so as not to make the sauce taste too sweet. Cover and keep warm until ready to serve.
- Mushrooms: Place a saute pan over high heat and add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you just begin to see light wisps of smoke coming from the pan. Add the mushrooms and begin to saute until the mushrooms are cooked halfway. Add the garlic and shallots to the pan and continue to saute, keeping the mushrooms moving at all times. When the mushrooms are just cooked through add the fresh herbs to the pan and season with salt and pepper, to taste. Taste the mushrooms and adjust the seasoning, if necessary. Cover and keep warm while you saute the scallops.
- Scallops: In a bowl, toss the sea scallops lightly in 1/2 cup canola oil. Season each scallop evenly on both sides with salt and pepper. Put a saute pan that is large enough to hold the scallops in 1 layer without them touching over high heat. Add enough canola oil to just cover the bottom of the pan. Allow the pan to preheat until you begin to see light wisps of smoke coming from the oil. Add the scallops to the pan carefully and allow them to get a deep golden brown color. Turn the scallops and allow the second side to get the same golden brown color. If you want the scallops to be more cooked, place the scallops in a preheated 350 degree F oven until they reach the desired doneness. Serve with mushrooms and drizzle with buerre blanc sauce.
EGGS SCRAMBLED WITH WILD MUSHROOMS AND FRESH HERBS
Make and share this Eggs Scrambled With Wild Mushrooms and Fresh Herbs recipe from Food.com.
Provided by ratherbeswimmin
Categories Breakfast
Time 20m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- In a large nonstick skillet over medium-low heat, melt the butter.
- When foam subsides, add in the mushrooms; stir/saute about 3 minutes, until just beginning to soften.
- Add in parsley, thyme, and garlic; saute 1 minute.
- Sprinkle with salt and pepper to taste.
- Whisk the eggs in a bowl; add the eggs to the skillet; decrease heat to low and cook, stirring gently, until the eggs are soft-set but still creamy, about 3 minutes.
- Serve immediately with toast.
Nutrition Facts : Calories 331.2, Fat 26.6, SaturatedFat 12, Cholesterol 665, Sodium 220.3, Carbohydrate 2.9, Fiber 0.7, Sugar 1.3, Protein 19.6
SAUTEED MUSHROOMS WITH SHALLOTS AND THYME
How interesting a simple little mushroom dish can be when you use exotic varieties, like chanterelles and lobster mushrooms. Be creative!
Provided by tonyp063
Categories < 15 Mins
Time 10m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat skillet on HIGH. Add 1 1/2 Tbsp clarified butter to pan on HIGH;* swirl to coat pan.
- Add 4 cups mushrooms. Don't toss or stir until mushrooms start to brown, 1-2 minute Cook 1-2 min more. Remove from pan.
- Repeat steps 1 & 2 with remaining butter and mushrooms. Return reserved mushrooms to pan.
- Sprinkle shallots and thyme over mushrooms. Cook, stirring 1 min until herbs evenly coat mushrooms. Season to taste with salt and pepper.
Nutrition Facts : Calories 140.3, Fat 12.1, SaturatedFat 7.4, Cholesterol 30.5, Sodium 10, Carbohydrate 6.2, Fiber 1.6, Sugar 2.5, Protein 5
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- Preheat the oven to 400°. In a small bowl, combine 2 tablespoons of the sesame oil with the garlic, ginger and soy sauce. Spread the mushrooms on a baking sheet and drizzle with the garlic–sesame oil mixture; toss to coat. Season with salt. Roast the mushrooms for about 30 minutes, until tender and glazed.
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