Roasted Mushrooms With Garlic Anchovy Butter Food

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!

GARLIC-BUTTER ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Clean mushrooms with a damp paper towel and gently remove and discard stems.
• Drizzle oil into a large cast iron skillet to evenly coat. Place mushrooms into the skillet, cap-side down. Carefully sprinkle garlic into the mushroom cavities, taking care not to sprinkle directly into the skillet. Drizzle mushrooms with melted butter, then season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Sprinkle with Parmesan cheese and return to the oven for 3 to 5 more minutes. Remove from the oven and sprinkle with parsley. Let cool slightly before serving.

MIDNIGHT PASTA WITH GARLIC, ANCHOVY, CAPERS AND RED PEPPER

Steps:

• Put the spaghetti in a large pot of well-salted rapidly boiling water and cook only until firmly al dente. (Depending on the brand of pasta, this will be 8 to 10 minutes, but check frequently to see. )
• While the pasta is cooking, warm the olive oil in a small skillet over medium heat. Add the garlic and cook for about 1 minute, without letting it brown. Stir in the anchovies, capers and red pepper and cook for a half-minute more, then turn off the heat.
• Drain the pasta and return it to the pot. Pour in the garlic mixture, add the parsley, if using, and toss well to coat. Serve with grated Parmesan if desired.

BALSAMIC SOY ROASTED GARLIC MUSHROOMS

Steps:

• Toss the mushrooms in the oil, balsamic vinegar, soy sauce, garlic, thyme, salt and pepper, arrange in a single layer on a baking pan and roast in a preheated 400F/200C oven until the mushrooms are tender, about 20 minutes, mixing half way through.

ROASTED MUSHROOMS (GARLIC + BALSAMIC)

Steps:

• Preheat oven to 425 degrees, and line a baking sheet (with a rim) with aluminum foil. Alternatively, spray a baking dish with non-stick cooking spray.
• Wipe mushrooms with a damp paper towel and trim any long stems. If mushrooms are large, cut in half, or quarter if they're huge.
• Add oil, vinegar, garlic, thyme, salt and pepper to a mixing bowl and whisk until well combined. Add mushrooms and toss to ensure mushrooms are coated. Spread out on baking sheet (or baking dish) and scatter butter throughout mushrooms.
• Bake for 20-25 minutes, giving the pan a shake (or stirring the mushrooms) about halfway through.
• If desired, sprinkle with fresh minced parsley before serving.

BAGNA CAUDA ( OLIVE OIL, GARLIC, BUTTER AND ANCHOVY SAUCE)

Steps:

• Place all ingredients in an oven casserole, cover and bake at 275F for 1 1/2 hours.
• Serve with bread and/or vegetables.

ROASTED GARLIC MUSHROOMS

Steps:

• Pre-heat your oven to 375
• Melt your butter and then add garlic, thyme, vinegar and whisk together
• Add mushrooms to a bowl and pour the butter and seasonings over the mushrooms, coating each one.
• Pour the mushrooms onto a baking sheet and spread out so they are not touching each other. Pour extra garlic and butter onto mushrooms.
• Season mushrooms with salt and pepper
• Put in oven for 15 minutes. They are done when they are easily cut into - depending on the size of your mushrooms, could take up to 20 minutes.

ROASTED MUSHROOMS IN GARLIC BUTTER

Steps:

• Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
• Arrange the mushrooms in a single layer on the sheet pan.
• In a small bowl, whisk together the butter, garlic, Italian seasoning, olive oil, salt and pepper.
• Drizzle the butter mixture over the mushrooms. Toss to coat evenly.
• Place the pan in the oven and cook for 15-20 minutes or until mushrooms are tender, stirring once halfway through the cook time.
• Sprinkle with fresh herbs, then serve immediately.

ROASTED MUSHROOMS WITH BALSAMIC AND SOY

Steps:

• Preheat oven to 400°F (200°C).
• Lightly grease a large baking sheet/pan with nonstick cooking oil spray.
• Wipe mushrooms over with a damp sheet of paper towel to clean off dirt and debris.
• In a large bowl, combine the mushrooms with the melted butter, oil, balsamic vinegar, soy sauce, garlic, parsley, thyme, brown sugar, salt and pepper. Toss to evenly coat.
• Arrange mushrooms in a single layer on prepared baking sheet.
• Roast in hot oven for 15-20 minutes, mixing them halfway through cooking, until tender.

ANCHOVY AND GARLIC TOAST

Steps:

• Preheat the broiler. Put the halved baguette on a baking sheet. Rub the cut sides with the garlic clove, then drizzle with the olive oil and spread the butter on evenly.
• Place the cut anchovies evenly on the bread and broil until brown and bubbly, about 4 minutes. Cut into 12 even pieces, crunch some salt over the top and sprinkle with chopped parsley.

MUSHROOMS WITH GARLIC BUTTER

Steps:

• Pre-heat oven to gas mark 7/425F/220°C.
• Prepare the mushrooms by simply wiping them with a kitchen towel, then pull off the stalks but don't discard them.
• In a small bowl, add in the crushed garlic, butter and stir in the chopped parsley, lemon juice and season with salt and pepper and give it a good stir.
• Arrange the mushrooms, skin side down, in a roasting tin with the stalks arranged amongst them.
• Spoon a little of the garlic-butter mixture into each cap and spread the remaining mixture over the stalks as well.
• Place the dish on the top shelf of the pre-heated oven and bake for 10-15 minutes until the butter is sizzling and the mushrooms look slightly roasted.
• Serve straight from the oven.

ROASTED MUSHROOMS WITH GARLIC-ANCHOVY BUTTER

Steps:

• 1. Preheat the oven to 400 degrees F. Remove the stems from the cremini and save for another use. Sprinkle the caps inside and out with salt and place stemmed-side up in a small baking dish; caps should be touching.
• 2. Use a fork to mash the butter with the parsley, garlic, and anchovy paste until smooth. Stuff each cap with some of the butter. Drizzle the olive oil over the mushrooms and bake until the mushrooms are tender and the butter has melted, about 20 minutes. Sprinkle with lemon zest and pepper over the top. Serve with crusty bread.