Posts Tagged ‘roasted’

Herb Roasted Mushrooms

Yield2: 2-4 as side dish


3/4 pound crimini mushrooms
1 sprig fresh rosemary, chopped
2 -3 sprigs fresh thyme, chopped
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon olive oil
1 tablespoon lemon juice


Preheat the oven to 350 degrees. Place crimini mushrooms in a baking dish. Sprinkle the rosemary and thyme around the mushrooms. Sprinkle the kosher salt and black pepper over the mushrooms. Drizzle with olive oil and lemon juice. Bake in the preheated oven for 30  – 35 minutes or until mushrooms are tender. Serve hot.

Oven Roasted Mushroom and Vegetable Salad

This room temperature salad is also delicious served warm over grilled polenta. Garnish with shaved Parmesan cheese if desired.

Yield: 6 side servings or 4 main course

Preparation Time: 20 minutes

Cooking Time: 40 minutes


1½ lb medium fresh mushrooms, halved
1 large sweet onion, cut into eighths
⅓ cup olive oil, divided
1 medium zucchini
6 fresh plum tomatoes, seeded and halved
¼ cup balsamic vinegar
2 tsp dried basil leaves OR ¼ cup sliced fresh basil
3 cloves garlic, crushed
Pinch of hot red pepper flakes
¼ cup chopped fresh parsley (optional)


Place mushrooms in a large bowl with onion wedges. Add 4 tbsp olive oil; sprinkle with salt and pepper to taste. Toss well.  Arrange in a single layer on large shallow baking pan and roast uncovered on bottom shelf in 400°F oven for 15 minutes; stir and continue to roast for another 15 –20 minutes. Meanwhile cut zucchini in half lengthwise and then crosswise in 1inch pieces and place in the same bowl and add tomatoes; toss with remaining olive oil and salt and pepper to taste. Place tomatoes cut side up on another baking sheet with zucchini and roast in oven with mushrooms for 15-20 minutes or until softened and sizzling. Remove vegetables from oven and spoon into large serving bowl.

In measuring cup combine vinegar, basil, garlic, hot pepper flakes and parsley (if not using fresh basil) and pour over warm vegetables. Toss lightly; serve at room temperature as side dish or on grilled polenta for main course.

Grilled Polenta: Purchase pre-cooked polenta rolls and cut into ½ inch thick rounds or prepare your favorite polenta and chill until firm in square pan and cut out squares. Brush with olive oil and grill, broil or bake until golden brown.

Tip: In barbecue season, place vegetables in shallow metal pans and roast with lid closed.


Per serving: Calories: 180; Total Fat: 13g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 10mg; Protein: 4g; Total Carbohydrate: 14g; Dietary Fiber: 2g

Roasted Wild Striped Bass with Sweet and Sour Smoked Bacon–Mushroom Broth

Yield: 24 servings


Mushroom Broth
1 cup unsalted butter
1 pound smoked slab bacon, cut into chunks
4 pounds mixed mushrooms and trimmings
16 cloves garlic, crushed
2 ounces fresh peeled ginger, crushed
2 pounds shallots, sliced
1/4 cup cracked coriander seed
1/2 cup honey
1/2 cup soy sauce
1 gallon chicken stock
Salt and pepper
2/3 cup sherry vinegar

24 4 ounce portions wild striped bass
Olive oil
1 1/2 cups unsalted butter
6 pounds mixed maitake, oyster and baby shiitake mushrooms
Pea sprouts, for garnish


To make Mushroom Broth: Melt butter and brown bacon along with garlic, ginger, shallots and mushrooms. Season with salt and pepper. When lightly browned, add coriander, honey, soy sauce and stock. Gently simmer for 1 hour. Strain through a chinois and reserve bacon. Add vinegar, adjust flavor as needed. Dice bacon for later use.

For each serving, to order: Season portion of fish, then sear in olive oil. Roast until cooked through. In a sauté pan, brown 1 tablespoon butter along with 1 tablespoon reserved diced bacon. Add 4 ounces mixed mushrooms and brown. Add 1/2 cup of Mushroom Broth, bring to a simmer, adjust seasoning. Spoon mushrooms and Mushroom Broth into warm bowl. Place roasted fish on top and garnish with pea sprouts.

Roasted Mushrooms with Winter Vegetables

Yield: 6 portions


12 oz fresh white button mushrooms, sliced
4 oz Shiitake mushrooms
5 (about 2 pounds) Sweet potatoes, medium-sized
2 (about 8 ounces) Onions, medium
2 Cloves Garlic
1 tbs or 1-1/2 tsp crushed dried rosemary/chopped fresh rosemary
1/2 tsp Black pepper, ground


Preheat oven to 425 degrees. Trim white mushrooms. Remove and discard shiitake stems. Peel and cut sweet potatoes in half lengthwise, then into 1/2-inch slices. Cut onions in 1/2 inch wedges. Cut garlic cloves in halves. In a large bowl, combine oil, rosemary, salt and pepper. Add mushrooms, sweet potatoes, onions and garlic; toss to coat. In two shallow roasting pans, arrange vegetables in a single layer. Roast, stirring once, until tender, about 25 minutes. (Mixture can be roasted in advance and reheated in a hot oven.)


Calories 246 cal
Calories from Fat 84 cal
Total Fat 9.3 g
Saturated Fat 1.3 g
Trans Fat 0 g
Cholesterol 0 mg
Sodium 482.9 mg
Total Carbohydrates 37.2 g
Dietary Fiber 6.2 g
Sugars 0 g
Protein 246 cal
Vitamin A 84 cal
Calcium 9.3 g
Vitamin C 1.3 g
Iron 0 g