Mushrooms are the perfect side dish for many different types of main meals. I find that roasting them helps to bring out their meatiness. I found this recipe for roasted mushrooms with a mix of several types of fresh herbs. As they roast, the mushrooms absorb the oil and herbs and create a super woodsy flavor. I use a mix of baby portobellos and white button mushrooms, but feel free to use whichever mushrooms you like best. I also try to buy the pre-sliced mushrooms to keep the prep work down.
ROASTED MUSHROOMS WITH HERBS
2 pounds mixed fresh mushrooms
2 cloves garlic, chopped
½ cup olive oil
Salt and pepper
1 teaspoon fresh rosemary, chopped
1 teaspoon fresh sage, chopped
¼ cup fresh parsley, chopped
1 teaspoon balsamic vinegar
- Preheat the oven to 350°F.
- 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, rosemary, sage, parsley, salt, and pepper, in a dish large enough to fit all of the mushrooms.
- Add the mushrooms and mix well, coating the mushrooms with the flavored oil (I use my hands. Warning: Your hands will get oily)
- Bake the mushrooms for about 30 to 40 minutes, or until cooked through.
- Remove from the oven and drizzle with the balsamic vinegar.