Roasted Mushrooms With Herbs |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Mushrooms go so well with beef. I thought I would post this simple recipe for roasted mushrooms which is delicious, and would be a perfect side-dish for your Christmas Prime Rib. The recipe serves 6 as a side dish but serves 2 as a main dish. It is much easier to make than sauteed mushrooms. I found this recipe on someone's blog. I am embarrassed to admit I do not know whose. I just got so excited at finding it all I could think about is copying it. Ingredients:
1/4 lb cremini mushroom, cleaned and sliced |
1/4 lb shitake mushroom, cleaned and sliced |
salt and freshly ground black pepper |
1/4 cup olive oil |
1/2 cup loose packed fresh herbs such as chives, thyme, marjoram and flat-leaf parsley, minced |
sour cream (to garnish) |
Directions:
1. Preheat oven to 475 degrees F. Line a large baking sheet with parchment.
2. 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.
3. 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.
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