SAUTEED ROSEMARY MUSHROOMS
Make and share this Sauteed Rosemary Mushrooms recipe from Food.com.
Provided by CooksInHeels
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat in a medium skillet olive oil and butter on medium heat.
- Add sliced mushrooms, shallots and rosemary (keep rosemary on the twig for easy removal later).
- Sprinkle mushrooms with seasonings and brown for approx 10 minutes, stirring occasionally.
- Add wine and continue cooking on med-low heat until moisture is absorbed (about 10-15 minutes), stirring ocasionally.
- Remove rosemary twigs and serve as a side dish.
- Tips: If serving in a bowl, dress bowl with Italian or regular parsley for a more pleasing look. If serving with dinner a red wine use a Marsala cooking wine instead of white/Sherry.
GRILLED SHIITAKE MUSHROOMS ON ROSEMARY SKEWERS
Steps:
- Place vinegar in a small bowl; whisk in oil. Add rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a shallow nonreactive dish, arrange mushrooms, stem-side down, in an even layer. Brush each mushroom cap with marinade, and set aside. Cover with plastic wrap, and let stand at room temperature for 15 to 20 minutes.
- Trim rosemary sprigs to a length to hold two mushroom caps, leaving about 1 inch of the skewer exposed. Thread rosemary, stem-end first, crosswise through the mushrooms, removing rosemary needles if needed to skewer. Heat a grill pan over medium-high heat until warm. Cook the skewered mushrooms, stem-side up, on the grill for about 6 minutes, until subtle grill marks appear. Serve warm with remaining vinaigrette on the side, if desired.
GRILLED MUSHROOM SKEWERS
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat a charcoal or gas grill to medium high. Swirl the butter in a small saucepan over medium heat until melted. Add the garlic and soften about 2 minutes. Stir in the soy sauce.
- Put the mushrooms in a medium bowl, add the soy-garlic butter and toss until well coated. Thread the mushrooms on the skewers, putting 7 to 8 on each and leaving 3-inch handles at the ends.
- Put the skewers on the grill with the handles resting on or just off the edge of the grill (for easier handling, since they will get very hot) and cover. Cook, turning the skewers every 2 minutes or so and brushing with the butter after every turn, until the mushrooms are slightly charred all over and softened, 8 to 9 minutes. Sprinkle with the thyme and parsley or lemon zest if using and season with salt. Alternatively, melt a little extra butter and add the thyme, parsley and/or lemon zest if using and drizzle over the mushrooms.
- The sixth ingredient: Chopped fresh parsley or grated lemon zest, sprinkled over with the thyme; or you could melt a little extra butter at the end, add the thyme, parsley and or lemon zest and drizzle over.
ROSEMARY SKEWERS OF SHIITAKE MUSHROOM, BROCCOLI AND GARLIC CLOVES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 53m
Yield 5 servings
Number Of Ingredients 11
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.
ROSEMARY SKEWERED MUSHROOMS
What an easy recipe with a unique presentation. The rosemary infuses flavour into the mushroom and serves as it's skewer! This recipe is from food writer/recipe developer, Jennifer A. Wickes. She suggests serving these at a party.
Provided by blucoat
Categories Vegetable
Time 10m
Yield 24 skewers, 24 serving(s)
Number Of Ingredients 4
Steps:
- Preheat grill or broiler. Remove the mushroom stems, and slice mushrooms in half vertically. Remove some rosemary leaves and skewer half of a mushroom with the rosemary stem.
- Toss in olive oil and season with salt and pepper.
- Grill or broil for 5 minutes. The rosemary will serve as a skewer and infuse its flavor into each mushroom bite. Best if made right before serving.
Nutrition Facts : Calories 146.9, Fat 6.5, SaturatedFat 2.9, Sodium 28.5, Carbohydrate 22.8, Fiber 14.7, Sugar 0.8, Protein 4.4
MUSHROOMS, RED PEPPERS, AND BEEF WITH BALSAMIC-ROSEMARY MARINADE
Put an Italian spin on skewers a pair a balsamic vinegar and rosemary marinade with tender pieces of beef, button mushroom, and peppers.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 50m
Number Of Ingredients 7
Steps:
- Combine vinegar, oil, rosemary, and 1 teaspoon salt and 2 teaspoons pepper. Reserve and refrigerate about 1/4 cup of marinade. Transfer remaining marinade to a zip-top bag and add beef and toss to coat. Refrigerate 8 hours (or up to overnight).
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Thread some skewers with beef, others with mushrooms, and others with peppers. Season with salt and pepper. Grill mushroom and pepper skewers for 9 to 12 minutes and beef skewers for 12 to 15 minutes, turning all skewers frequently and brushing with reserved marinade.
ROSEMARY SKEWERS OF SHIITAKE MUSHROOM, BROCCOLI AND GARLIC CLOVE
Make and share this Rosemary Skewers of Shiitake Mushroom, Broccoli and Garlic Clove recipe from Food.com.
Provided by pkothari
Categories < 60 Mins
Time 1h
Yield 20 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 93.2, Fat 8.3, SaturatedFat 1.1, Sodium 12.5, Carbohydrate 4.4, Fiber 1.3, Sugar 1, Protein 1.5
ROSEMARY SKEWERS
My picture came out wonky for some reason, but trust me when I say these are BEAUTIFUL! And of course, they taste amazing!! Super easy, though it does take some time for assembly. These need to sit in the fridge overnight to allow the rosemary flavor to infuse into the rest of the ingredients. Note: My picture shows regular black olives with un-marinated mozzarella "pearls," but I've found that marinated mixed olives (from the antipasto bar at most grocery stores) and the larger, marinated mozzarella balls (appx 1-inch in diameter) provide much better flavor! Recipe yield and prep time is approximate.
Provided by Robyns Cookin
Categories Low Protein
Time 30m
Yield 15 , 15 serving(s)
Number Of Ingredients 6
Steps:
- PREPARATION:.
- Strip the rosemary leaves from the stems, except for about one inch at the top.
- Roughly chop a couple tablespoons of the leaves and set aside. Store the remaining leaves in the freezer for another use.
- Poke a toothpick through the sides of the olives (for easier assembly); depending on how strong / thick your rosemary skewers are, you may need to do the same for the artichoke hearts and/or mozzarella balls.
- Cut each mozzarella ball in half.
- Cut each piece of salami in half.
- ASSEMBLY:.
- Thread the rosemary in the following order: olive, half mozzarella ball, half salami folded in half, artichoke heart, half salami folded in half, half mozzarella ball, olive.
- Sprinkle with the chopped rosemary.
- Cover and let sit overnight (or at least several hours).
- Just before serving, drizzle a bit of vinaigrette over top. (If you pour it on too soon, the mozzarella will absorb the color of the vinegar and won't be pretty.).
Nutrition Facts : Calories 59.9, Fat 2.7, SaturatedFat 1.3, Sodium 11.9, Carbohydrate 9.5, Fiber 6.5, Protein 1.5
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