Mushroom, Roasted Medley

By Golfwidow7

Roasting any vegetable caramelizes them which brings out the full flavor. I like to mix a combination of mushrooms together, such as portabella, shitake and oyster mushrooms. You can mix your own favorites, or simply just use one. These mushrooms are just as good at room temperature as they are served warm. This is a great side dish for grilled or roasted meats. Dried herbs will work just fine, but fresh are usually always better, Flavors were balanced and herbs did not overwhelm the delicate mushrooms. Used dried herbs the first time a few weeks ago. It was ok but rosemary flavor was way too strong.

Ingredients

• 2 Pounds Mixed Fresh Mushrooms
• 2 Garlic Cloves, Chopped
• 1/2 Cup Olive Oil
• Salt & Pepper
• 1 Teaspoon Chopped Fresh Rosemary
• 1 Teaspoon Chopped Fresh Sage
• 1/4 Cup Chopped Fresh Parsley
• 1 Teaspoon Balsamic Vinegar

Details

Servings 4
Preparation time 15mins
Cooking time 40mins
Adapted from letsdishrecipes.ziplist.com

Preparation

Step 1

Preheat the oven to 350 degrees F.

Wipe the mushrooms with a clean, damp cloth and trim stems (trim the stem (you just remove the very bottom of the stem). Usually the very bottom of the stem is more woody than the rest so you want to trim that part off).

Slice the mushrooms into pieces no larger than 2 inches in size.

Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms.

Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.

Bake for about 30 to 40 minutes, or until cooked through.

Remove from the heat, and drizzle with the balsamic vinegar.