Roasted Mushrooms With Herbs Food

HERB-ROASTED MUSHROOMS

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.

SAUTEED MUSHROOMS WITH HERBS

Steps:

• Heat oil in a large skillet over medium-high heat. Cook mushrooms, cap sides down, without stirring, until caps are caramelized, 4 to 5 minutes.
• Reduce heat to medium. Toss mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until mushrooms are well browned, about 5 minutes more. Add garlic, butter, and thyme. Cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Serve warm.

ROASTED HERBY MUSHROOMS

Steps:

• Heat oven to 200C/180C fan/gas 6. Arrange the mushrooms in a roasting tray in a single layer, then cook for 15 mins. Meanwhile, mix the garlic, rosemary, olive oil and vinegar with some seasoning. Remove mushrooms and pour away any liquid, then toss in the oil and herb mix. Return to the oven for 10-15 mins more until tender. Scatter with the parsley before serving.

HERB ROASTED MUSHROOMS

Steps:

• Toss whole mushrooms with remaining ingredients and bake at 350F for 30-35 minutes.

FRESH MUSHROOMS WITH HERBS

Steps:

• Wash and dry mushrooms, cut off ends of stems without separating them from the caps, and slice 1/8-inch-thick lengthwise.
• Sprinkle with seasoning salt, fines herbes, and dry mustard.
• Brown in butter, adding more if necessary to keep mushrooms moist.
• When nearly done, add vinegar; reheat, and serve hot.

ROASTED MUSHROOMS AND SHALLOTS WITH FRESH HERBS

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.

ROASTED MUSHROOMS WITH HERBS

Steps:

• Preheat oven to 475 degrees F. Line a large baking sheet with parchment.
• Clean mushrooms by wiping them with a damp paper towel. Do not put them in water to clean as they will soak up the water and be soggy. Slice mushrooms and toss in a large bowl with generous amount of salt and pepper and the olive oil. Roast for 20 minutes, then toss the mushrooms once, and return to oven. Roast for an additional 10 minutes or until they are dark and slightly shrunken.
• Return the roasted mushrooms to the bowl. Taste and add more salt and pepper if necessary. Toss with the herbs, then transfer to a serving dish and top with a dollop of sour cream. Serve immediately.