You might have read the prior posts for Spicy Potatoes, Indian Spinach or Garbanzo Beans and thought to yourself, “These sound great but I don’t have the spices, and I don’t want to buy them”. Well, here is a recipe you have no excuse not to try. All of the ingredients are readily available at any supermarket.
New Year’s Day, people raved about the mushrooms and kept asking for the recipe. When I told them they were simply roasted with fresh herbs, they insisted that there had to be a secret ingredient. There wasn’t any secret ingredient. The only secret was to use really fresh herbs in generous amounts and gently roast.
It’s simple and delicious and I was hoping they were leftovers, so I could have a roasted mushroom omelet the next day. But no luck, they were all gone.
If you’ve never roasted mushrooms, you need to remember that they have a lot of moisture so you have to roast them on a rimmed baking sheet. Also, make sure you cut them to the same size so they cook evenly.
Finally, mushrooms cook down, so while 24 ozs of raw mushrooms might look like a lot, when roasted they serve approximately 6 people. If you want leftovers, you better make more.
EVENT: New Year’s Day Brunch
SERVES: 6 People
24 ozs fresh mushrooms
2 tablespoons finely minced fresh rosemary
1 1/2-2 tablespoons finely minced fresh thyme
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
Freshly ground black pepper
Rimmed baking sheet
1. Preheat oven to 350 degrees.
2. Wipe any dirt off mushrooms with paper towel. Cut the mushrooms into halves or quarters, depending on the size of the mushrooms.
3. Toss mushrooms in medium bowl with rosemary and thyme. Toss with olive oil.
4. Spread mushrooms in a single layer on a rimmed baking pan. Sprinkle with salt and freshly ground pepper.
5. Roast approximately 15 minutes until mushrooms are completely cooked.
6. Drain mushrooms and serve.