Sunday, June 23, 2013

Herb Rosted Mushrooms

I love all kinds of mushrooms and lately, I have been using them in many of my dishes. Just recently, I made this very simple yet delicious recipe that is excellent as an appetizer or a side dish for steak, roast chicken or steamed fish. 

Hubby and I usually enjoyed this for weekend lunch at the backyard garden served with hot coriander naan bread   {the best for swiping the mushroom.herb sauce!} and chilled Pinot Grigio.

Herb Roasted Mushrooms

10 pieces of medium size white mushrooms {cut in half}
10 pieces of medium size cremini  mushrooms {cut in half}
4 cloves of garlic {crushed}
1 tbsp of chopped basil
1 tbsp of chopped parsley
1 tbsp of chopped oregano
3 tbsp olive oil
3 tbsp cold butter {cut into pieces}
salt and pepper
Fresh juice of 1/2 lemon

Preheat oven to 400 degrees Fahrenheit
In a shallow baking dish, toss mushrooms and garlic.
Drizzle olive oil and mix
Add salt and pepper {according to your taste}
Put pieces of cold butter on top mushrooms
Roast on the middle rack for  20 minutes {stir at least twice)
When mushrooms are tender, remove from oven.
Add herbs and lemon juice.
Mix well and serve!

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