Roasted Mushrooms And Shallots With Fresh Herbs Recipes

ROASTED MUSHROOMS AND SHALLOTS WITH FRESH HERBS

Roasted Mushrooms and Shallots With Fresh Herbs image

Make and share this Roasted Mushrooms and Shallots With Fresh Herbs recipe from Food.com.

Provided by CassandraLynne11

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 tablespoons sesame oil
4 garlic cloves, minced
3 tablespoons fresh ginger, minced
1 1/2 tablespoons low sodium soy sauce
1 1/4 lbs mixed mushrooms, such as white cermini and shitaki, quartered
salt, to taste
10 small shallots, peeled
1/3 cup mint, chopped
1/3 cup parsley, chopped
1 tablespoon dill, chopped
1 tablespoon black sesame seed, roasted

Steps:

Preheat oven to 400 degrees.
In small bowl, combine 2 tablespoons of the oil with the garlic, ginger, and soy sauce.
Spread mushrooms out on baking sheet and drizzle with the oil mixture and season with salt.
Roast for about 30 minutes.
Meanwhile, on a second baking sheet drizzle the shallots with the remaining oil, tossing to coat and seasoning with salt.
Roast about 25 minutes, turning once.
Scrape the vegetables into a serving bowl and add the herbs and sesame seeds, tossing to coat.

Nutrition Facts : Calories 131.9, Fat 9.8, SaturatedFat 1.4, Sodium 236, Carbohydrate 10.2, Fiber 1.2, Sugar 0.3, Protein 2.4

SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS

Salmon With Sautéed Mushrooms, Shallots and Fresh Herbs image

You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.

Provided by Martha Rose Shulman

Time 45m

Yield Serves 4

Number Of Ingredients 9

Ingredients

One 1 1/2-pound salmon fillet, or two 12-ounce fillets
2 tablespoons extra virgin olive, plus about 1 teaspoon for the baking sheet
Salt and freshly ground pepper
1 pound white or cremini mushrooms, rinsed briefly and wiped dry
2 tablespoons extra-virgin olive oil
2 shallots, minced
2 to 4 garlic cloves (to taste), minced
2 teaspoons chopped fresh thyme or rosemary (or a combination), or 1/2 to 1 teaspoon dried
1/4 cup dry white wine, such as Sauvignon blanc

Steps:

Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
Serve the salmon with a spoonful of mushrooms on top or on the side.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams

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