GARLIC BUTTER ROASTED MUSHROOMS
Recipe video above. Here's a simple, incredibly delicious way to roast mushrooms: tossed in garlic butter then roasted on a high temp to make them golden brown on the outside whilst keeping them juicy on the inside. The addition of olive oil stops the butter from burning and also adds a touch of extra flavour - but the dominant flavour is still butter (and garlic!). The lemon and thyme finishing touch is optional - it's terrific plain - it's an extra flavour option.Serves 2 as a main, 4 - 5 as a side.
Provided by Nagi
Time 25m
Number Of Ingredients 7
Steps:
- Preheat oven to 220°C/450°F (200°F fan).
- Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
- Spread on a baking tray and roast for 25 minutes - do not toss or turn.
- Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!
Nutrition Facts : ServingSize 143 g, Calories 152 kcal, Carbohydrate 5 g, Protein 4 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 27 mg, Sodium 299 mg, Fiber 1 g, Sugar 3 g
SHEET TRAY ROASTED MUSHROOM SALAD RECIPE BY TASTY
Whip up this healthy salad with your favorite soup for a light and easy weeknight dinner. With hearty roasted mushrooms and fragrant shallots and garlic, it's sure to pack a flavor punch and liven up your week!
Provided by Rachel Gaewski
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 425°F (220°C). Line 2 baking sheets with reusable baking mats or parchment paper.
- Spread the cremini mushrooms in an even layer on 1 baking sheet and the shiitake mushrooms on the other. Drizzle ⅓ cup (80 ml) olive oil over the mushrooms, dividing evenly. Season with salt and pepper to taste. Toss well to coat evenly.
- Roast the mushrooms for 20-25 minutes, stirring halfway through, until crisp and tender. Remove from the oven and set aside. Leave the oven on.
- Meanwhile, make the dressing: In a small bowl, whisk together the mustard, honey, and lemon juice. Slowly drizzle in the remaining ½ cup (120 ml) olive oil, whisking constantly, until the dressing is emulsified and thickened. Season with salt to taste. Set aside.
- Scatter the peas, shallot, garlic, and lemon zest over the baking sheets with the mushrooms. Season with salt and pepper to taste.
- Return the baking sheets to the oven for 5 minutes, until the peas are warmed through and the shallots are softened.
- Sprinkle the roasted vegetables with parsley and set aside to cool slightly.
- Place the arugula in a large serving bowl. Add the vegetables and half of the dressing and toss well. Top with the shaved Parmesan and serve with the remaining dressing on the side.
- Enjoy!
Nutrition Facts : Calories 223 calories, Carbohydrate 19 grams, Fat 14 grams, Fiber 4 grams, Protein 8 grams, Sugar 9 grams
WARM ROASTED MUSHROOM AND FETA SALAD
This is one of my favorite salad appetizers for a cool winter night. Roasting mushrooms brings out their earthy and wood flavors, and it also sends some tantalizing aromas through the kitchen. To prepare the mushrooms, it's best to clean them with just a damp paper towel, and to roast them in a rimmed pan that will catch all the juices. You can use mixed Asian greens for this dish or choose your own selection.
Provided by Food Network
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To prepare the salad, preheat the oven to 350 degrees F.
- Line a foil baking sheet or other large rimmed pan with parchment paper or foil, making sure to cover the pan completely and over the rim so it catches all the juices from the mushrooms.
- Place the mushrooms in a single layer on the prepared pan, Bake for 15 to 20 minutes, until they have started to soften and lose their juices. Carefully tip the pan to pour the liquid into a bowl; set aside. Let the mushrooms cool slightly, then chop into bite-sized pieces. In a medium bowl, toss the mushrooms with the red onion.
- To serve, divide the greens among the plates and top with the warm mushrooms. Scatter the feta and pecans over the mushrooms. Add the olive oil, lemon juice, and mustard to the reserved mushroom juice, mix well, and season, to taste, with salt and pepper. Drizzle over the salads and serve immediately.
- Note: To toast the nuts, place them in a skillet over medium-high heat. Toss them continuously in the skillet until they begin to turn a light golden color. Transfer the nuts to a plate and spread them out in a single layer to cool.
SHEET-PAN ROASTED MUSHROOMS AND SPINACH
If you love to cook but don't always feel like cooking, this minimalist recipe is the recipe for you. Great with just about any protein - salmon, steak, chicken or even eggs, wrapped into an omelet - it comes together in under a half-hour, and develops loads of character from its time spent in the oven. While this versatile vegan side pairs well with protein, it's also great over rice or noodles.
Provided by Millie Peartree
Categories weekday, vegetables, side dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.
- Add spinach to the sheet pan, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.
ROASTED MUSHROOM AND POTATO SALAD
This is your chance to try oyster or cremini mushrooms, if you haven't already, in this warm salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 30m
Number Of Ingredients 7
Steps:
- Preheat oven to 450 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss mushrooms with 1 tablespoon oil; season with salt and pepper. On another rimmed baking sheet, toss potatoes with 1 tablespoon oil; season with salt and pepper. Roast until mushrooms are browned and potatoes are cooked through, about 20 minutes, tossing once and rotating sheets halfway through. Transfer to a bowl and toss with parsley, vinegar, and capers, if desired.
Nutrition Facts : Calories 160 g, Fat 7 g, Fiber 3 g, Protein 5 g
ROASTED MUSHROOM SALAD
Roasted mushrooms, radicchio and spinach make a colorful salad - a tasty side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h15m
Yield 8
Number Of Ingredients 14
Steps:
- Heat oven to 450°F. In large shallow roasting pan, stir all three kinds of mushrooms, 3 tablespoons oil and 1/2 teaspoon of the salt. Roast uncovered 45 minutes, stirring twice, until liquid is evaporated.
- Meanwhile, in small bowl, mix vinegar, shallots, garlic, mustard, pepper and remaining 1/2 teaspoon salt with wire whisk. Slowly add 2/3 cup oil, stirring constantly with whisk. Transfer mushrooms to medium bowl; stir in 1/4 cup vinaigrette. Cool to room temperature.
- Divide spinach and radicchio among 8 salad plates; top evenly with roasted mushrooms and cheese. Drizzle with remaining dressing. Serve immediately.
Nutrition Facts : Calories 358, Carbohydrate 11 g, Fat 5, Fiber 3 g, Protein 11 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 760 mg
CRISPY CHICKPEA PANCAKES WITH ROASTED MUSHROOM SALAD
Italian farinata are simple pancakes made from chickpea flour, which gives them a deep, nutty flavor and unexpectedly luxurious texture. Make sure to use an ovenproof pan so you can finish the pancake in a hot oven to give it golden, crisp edges. Top the farinata however you like - roasted vegetables, a dressed salad, a mix of fresh herbs - or even eat it plain, with a cold drink, just before dinner. But a mix of roasted mushrooms and radicchio seasoned simply with vinegar and olive oil is perfect in the fall.
Provided by Tejal Rao
Categories dinner, lunch, appetizer, main course
Time 2h45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Make the pancake batter: Pour the warm water into a large mixing bowl and gradually whisk in the chickpea flour in small amounts to avoid lumps. Add the salt, pepper and 2 tablespoons oil, and whisk again until smooth. The batter should be the consistency of heavy cream. If it's too thick, whisk in more warm water, 1 tablespoon at a time. If the batter is lumpy, use an immersion blender or blender to get it nice and smooth. Set the batter aside at room temperature for about 2 hours.
- Make the topping: Position racks near the top and bottom of the oven, and heat oven to 450 degrees. Roughly chop or tear the mushrooms and toss with 2 tablespoons oil and the kosher salt on a sheet pan. Spread the mushrooms in an even layer and roast on the top rack for about 20 minutes, or until lightly browned, mixing the mushrooms midway so they cook evenly.
- Meanwhile, make the pancakes: Heat 2 tablespoons oil in an 8- or 9-inch frying pan with an ovenproof handle over medium. When the oil is hot, swirl it to evenly coat the bottom of the pan and pour in half the chickpea batter. It should be about ¼ inch deep. When the bottom is set, after about 1 minute, slide the pan onto the lower oven rack and bake for about 10 minutes, or until the edges are golden brown and crisp, but the center is still tender. Use a spatula to release the edges and slide it onto a cutting board. Repeat with the remaining 2 tablespoons oil and the remaining batter.
- Tear the radicchio leaves into bite-size pieces, then add to the sheet pan of slightly cooled mushrooms along with the vinegar and remaining tablespoon oil. Season with the flaky salt and black pepper, and mix well. Cut the pancakes into squares, transfer to serving plates, top with the mushroom mix and eat while still warm.
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