Taste · Uncategorized

Tasty Tuesday – A Roasted Mushroom Medley

I don’t usually try new recipes for  big dinners such as Thanksgiving in case it doesn’t turn out well. A big family dinner is best done with the already approved dishes. This year I decided that since I wasn’t doing a full dinner, we went to my in-laws, that I would try a couple of sides that sounded good and looked fairly easy to do.

What I ended up with was delicious. I actually had to slap my own hand to stop sneaking little bites “making sure it tasted okay”. My friend Annie has a rule where she says by the third taste you are no longer tasting – it’s true. 🙂

If you are a fan of mushrooms you are going to love this side! I will absolutely be making it again, though for  my family (only 2 of us like mushrooms) I’ll scale it down a bit.

Roasted Mushroom Medley

Recipe from: Italian Food Forever

2 pounds mixed fresh mushrooms (I used a mix of button, portobello, and shitake)
2 garlic cloves, chopped
1/2 cup olive oil
salt & pepper
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh sage
1/4 cup chopped fresh parsley
1 teaspoon balsamic vinegar (I did not use the balsamic as the mushrooms tasted delicious without it)

Preheat the oven to 350 degrees.

Wipe the mushrooms with a clean, damp cloth and trim stems.

Slice the mushrooms into pieces no larger than 2 inches in size.

Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms. (I used a standard 9×12 glass baking dish. It was a little full to start but the  mushrooms reduced size so much it was fine. Also I mixed the oil and mushrooms in a bowl before transferring to the baking dish as there was not enough room to mix the mushrooms well.)

Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.

Bake for about 30 to 40 minutes, or until cooked through. (This cooking time was accurate at 35 minutes.)

Remove from the heat, and drizzle with the balsamic vinegar.

Serves 4 to 6 people
(As one of several sides this recipe served a lot more than 4 to 6 people plus we had leftovers – hence my adjusting the amount.)

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