Mushrooms
YOUR PRODUCE MAN’S
ROASTED MUSHROOM RECIPES
SIMPLE ROASTED MUSHROOMS
Ingredients
1 pound white mushrooms, washed and halved if small, quartered if medium,
cut into sixths if large
2 tablespoons olive oil
Salt
Ground black pepper
Instructions
bowl. Arrange in a single layer on a large low-sided roasting pan or jelly-roll
pan. Roast until released juices have nearly evaporated and mushroom surfaces
facing pan are browned, 12 to 15 minutes. Remove pan from oven and turn
mushrooms with a metal spatula. Continue to roast until mushroom liquid
has completely evaporated and mushrooms are brown all over, about 5 to
10 minutes longer. Serve.
ROASTED MUSHROOMS WITH GARLIC, OLIVES, AND THYME
Instructions
1 minced small garlic clove, 1 tablespoon minced fresh thyme leaves, and
12 pitted, coarsely chopped brine-cured black olives in a medium bowl.
Add roasted mushrooms to bowl along with 1 tablespoon balsamic vinegar;
toss to coat. Serve warm or at room temperature.
ROASTED MUSHROOMS WITH WARM SPICES
Instructions
1 teaspoon paprika, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon
minced garlic, 1/4 teaspoon ground cumin, 3/4 teaspoon salt, and 1/2 teaspoon
black pepper in a medium bowl. After the first 15 minutes of roasting,
remove mushrooms from oven, add to spice mixture, and toss to coat. Return
mushrooms to roasting pan in a single layer. Continue to roast on bottom
rack 5 minutes longer. Return mushrooms to bowl; add 1 1/2 tablespoons
lemon juice and toss to coat. Serve warm or at room temperature.
ROASTED MUSHROOM CAPS
Ingredients
24 large mushrooms, stems and caps separated and washed
2 tablespoons olive oil
Salt
Ground black pepper
Instructions
in medium bowl. Arrange caps, gill side down, in a single layer on a large
low-sided roasting pan or jelly-roll pan with stems placed alongside.
Roast until mushrooms have released some juice and are brown around edges
facing the pan, 12 to 15 minutes. Remove pan from oven and turn caps over
with a metal spatula. Continue to roast until mushroom liquid has completely
evaporated and mushroom caps and stems are brown all over, about 5 to
10 minutes longer. Use for the filling below or any other filling of your
choice.
MUSHROOMS STUFFED WITH BACON, SPINACH, AND BLUE CHEESE
Ingredients
1 recipe Roasted Mushrooms Caps (see above)
6 ounces (about 6 slices) bacon, cut crosswise into 1/4 inch strips
1/2 medium red onion, minced
1 large garlic clove, minced
6 ounces spinach, stems removed, washed thoroughly and chopped coarse
1/4 cup plain dried bread crumbs
3 tablespoons ricotta cheese
2 ounces blue cheese, crumbled
Salt and ground black pepper
Instructions
position and leaving oven temperature at 450 degrees. With cooked mushroom
caps still on roasting pan, remove cooked stems and set aside.
5 to 7 minutes. Remove and drain on paper towels; discard all but 1 tablespoon
of drippings. Add onion; cook until soft, 6 to 8 minutes. Add garlic;
cook about 1 minute longer. Add spinach; cook until wilted, about 2 minutes.
Transfer spinach mixture to large bowl; let cool for 10 minutes.
ricotta, one ounce blue cheese, and roasted mushroom stems; process to
a chunky puree, scraping down the sides of the processor at least once
to ensure an even texture. Return spinach mixture to large mixing bowl;
stir in bacon bits. Fill each mushroom cap with a heaping teaspoon of
filling; top each with a portion of remaining blue cheese.
about 8 minutes. Serve warm.
Search
