Garlic Rosemary Mushrooms Recipes

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BONELESS GARLIC AND ROSEMARY RUBBED PRIME RIB WITH RED WINE MUSHROOM SAUCE



Boneless Garlic and Rosemary Rubbed Prime Rib with Red Wine Mushroom Sauce image

Anchor dinner with a festive rib roast. For great color and flavor, sear it first in a skillet, then rub the meat all over with minced garlic and rosemary before popping it in the oven.

Provided by USA WEEKEND columnist Jean Carper

Categories     Meat and Poultry Recipes     Beef     Steaks     Rib-Eye Steak Recipes

Yield 8

Number Of Ingredients 13

1 (5 pound) boneless rib-eye roast, left at room temperature for 2 hours before cooking
2 tablespoons olive oil
1 tablespoon salt
2 tablespoons ground black pepper (you can grind whole peppercorns in a blender)
8 large garlic cloves, minced
2 tablespoons minced fresh rosemary
½ teaspoon minced fresh rosemary for the sauce
2 (8 ounce) packages baby bella or domestic white mushrooms, sliced
1 cup chicken broth
¾ cup red wine
1 tablespoon Dijon mustard
1 teaspoon cornstarch dissolved in
2 teaspoons water

Steps:

  • Adjust oven rack to center position and heat oven to 250 degrees F.
  • Heat a large (12-inch) skillet over medium-high heat. Rub roast on all sides with oil, salt and pepper. Turn on exhaust fan, add roast to hot skillet and brown on all sides, about 10 minutes total. Transfer roast to a plate. When cool enough to handle, rub garlic and rosemary all over.
  • Meanwhile, pour off all but 2 Tbs. of the beef drippings. Add mushrooms to hot skillet and saute until well browned, about 8 minutes. Mix broth, wine and mustard; add to mushrooms and simmer to blend flavors and reduce slightly, about 3 minutes. Pour mushroom sauce into a bowl; set aside.
  • Set a wire rack over the skillet and set roast on rack. Slow-roast in oven until roast reaches an internal temperature of 135 degrees F for medium-rare and 140 degrees F for medium, 2 1/2 to 3 hours.
  • Transfer roast to a cutting board; remove rack from skillet. Pour off excess fat, if any. Set skillet over medium-high heat; return mushroom sauce to pan heat to a simmer. Add cornstarch and continue to simmer until sauce thickens slightly, about a minute. Carve meat and serve with the sauce.

Nutrition Facts : Calories 354.6 calories, Carbohydrate 6 g, Cholesterol 98.6 mg, Fat 17.8 g, Fiber 1.8 g, Protein 36.4 g, SaturatedFat 6.1 g, Sodium 1151.2 mg, Sugar 0.3 g

ROASTED GARLIC MUSHROOMS



Roasted Garlic Mushrooms image

Provided by Valerie Bertinelli

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

2 pounds mixed mushrooms, such as baby bella, shiitake or shimeji, cleaned
1/4 cup melted unsalted butter
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, sliced
2 sprigs rosemary
2 sprigs thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the mushrooms, melted butter, olive oil, salt, pepper, sliced garlic, rosemary sprigs and thyme sprigs to a 9-by-13-inch baking dish. Toss the ingredients together until evenly combined.
  • Bake until the mushrooms are softened and slightly browned, 30 to 35 minutes. Remove the pan from the oven and discard the rosemary and thyme sprigs.
  • Serve immediately or keep at room temperature until ready to serve.

PASTA WITH MUSHROOMS, ROSEMARY AND GARLIC



Pasta with Mushrooms, Rosemary and Garlic image

Provided by Food Network

Categories     side-dish

Time 30m

Number Of Ingredients 5

1 pound mushrooms, trimmed and sliced thin
4 tablespoons olive oil
3 medium garlic cloves
1 1/2 tablespoons minced fresh rosemary or 1 1/2 teaspoons dried
2 tablespoons minced fresh parsley leaves

Steps:

  • Follow the Pasta with Tender Vegetables recipe, adding rosemary to the Sauteed mushrooms and parsley when tossing the pasta.

GARLIC-ROSEMARY TURKEY WITH MUSHROOM GRAVY



Garlic-Rosemary Turkey With Mushroom Gravy image

A rich paste of roasted garlic and fresh rosemary is rubbed under the skin and over the bird. It also gives a boost to the gravy. From Bon Appetit, November 2001.

Provided by lazyme

Categories     Whole Turkey

Time 6h45m

Yield 14 serving(s)

Number Of Ingredients 15

6 large head garlic, unpeeled, top 1/3 inch cut off to expose garlic
6 tablespoons olive oil
1/4 cup unsalted butter, at room temperature
2 tablespoons chopped fresh rosemary
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon ground black pepper
18 lbs turkey, neck & gizzard reserved
1 large onion, chopped
2 large celery ribs, chopped
1 large carrot, chopped
2 1/2 cups dry white wine
7 cups chicken broth (about)
2 lbs mushrooms, thickly sliced
1/3 cup all-purpose flour

Steps:

  • For garlic paste:.
  • Preheat oven to 350°F
  • Arrange garlic, cut side up, in 8x8x2-inch glass baking dish.
  • Drizzle with 6 tablespoons oil.
  • Cover dish with foil.
  • Bake until garlic is very tender but not yet brown, about 1 hour 20 minutes.
  • Uncover and cool 45 minutes.
  • Squeeze garlic cloves to remove from peel.
  • Place 1 cup garlic cloves in processor (reserve remainder for another use).
  • Add butter, rosemary, mustard, salt, and pepper.
  • Process until almost smooth.
  • Transfer paste to small bowl. (Can be made 4 days ahead. Cover; chill.).
  • For turkey and gravy:.
  • Set rack in bottom third of oven and preheat to 350°F
  • Rinse turkey inside and out; pat dry.
  • Starting at neck end, carefully slide hand between skin and breast meat to loosen skin.
  • Rub 1/2 cup garlic paste over breast meat under skin.
  • If stuffing turkey, spoon stuffing into neck and main cavities.
  • Tuck wings under; tie legs together loosely to hold shape.
  • Place turkey on small rack set in large roasting pan.
  • Rub 2/3 cup garlic paste all over outside of turkey; reserve remaining paste for gravy.
  • Place reserved turkey parts, onion, celery, and carrot in pan around turkey.
  • Boil wine in medium saucepan 2 minutes.
  • Pour 1 cup wine and 1 cup broth into pan.
  • Roast turkey 1 hour.
  • Pour 1 cup broth over turkey; cover turkey breast loosely with foil.
  • Roast 1 hour.
  • Pour 1 cup wine and 1 cup broth over turkey.
  • Cover breast and top of drumsticks loosely with foil.
  • Roast turkey 1 hour.
  • Pour 1/2 cup broth over turkey.
  • Roast uncovered until thermometer inserted into thickest part of thigh registers 175°F, covering any exposed parts of turkey with foil as necessary if over-browning, about 1 hour 10 minutes longer for unstuffed turkey and 1 hour 45 minutes for stuffed.
  • Remove from oven.
  • Using bulb baster, transfer any juices from main cavity of unstuffed turkey to turkey roasting pan.
  • Transfer turkey to platter; let stand 30 minutes (internal temperature of turkey will increase 5 to 10 degrees).
  • Pour turkey pan juices into medium bowl; scrape in any browned bits from pan.
  • Spoon off fat from top of juices, reserving 3 tablespoons fat.
  • Strain juices into large glass measuring cup, pressing hard on solids.
  • Add remaining 1/2 cup wine and enough chicken broth to turkey pan juices to measure 6 cups.
  • Heat reserved 3 tablespoons turkey fat in heavy large pot over medium-high heat.
  • Add mushrooms; saute until brown and juices evaporate, about 18 minutes.
  • Mix in remaining garlic paste.
  • Sprinkle with flour and stir until flour begins to brown, about 2 minutes.
  • Gradually whisk in 6 cups broth mixture.
  • Bring to boil, scraping up browned bits.
  • Boil until gravy coats spoon lightly, about 8 minutes; season with salt and pepper.
  • Serve turkey with gravy.

Nutrition Facts : Calories 1105, Fat 57, SaturatedFat 16.3, Cholesterol 405.6, Sodium 877.7, Carbohydrate 8.3, Fiber 1.4, Sugar 3, Protein 124.5

GARLIC AND ROSEMARY STUFFED MUSHROOMS



Garlic and Rosemary Stuffed Mushrooms image

Categories     Garlic     Herb     Mushroom     Bake     Vegetarian     Kid-Friendly     Rosemary     Winter     Bon Appétit     Small Plates

Yield Serves 4

Number Of Ingredients 9

1 whole medium head garlic
3 tablespoons plus 1 teaspoon olive oil
16 2-inch-diameter mushrooms
1 teaspoon butter
3/4 cup fine fresh sourdough breadcrumbs
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary
Nonstick vegetable oil spray
Fresh rosemary sprigs (optional)

Steps:

  • Preheat oven to 400°F. Peel outer papery skin from garlic head. Cut off top 1/3 inch to expose garlic cloves. Place garlic head, cut side up, in small ramekin. Drizzle 1 1/2 tablespoons oil over. Wrap ramekin in double thickness of foil. Place in oven; roast garlic 30 minutes. Open top of foil, exposing garlic. Continue to roast garlic until golden, about 20 minutes. Remove from oven; cool.
  • Cut out mushroom stems; chop stems finely. Melt butter with 1 teaspoon oil in heavy medium skillet over medium-high heat. Add chopped stems; sauté until beginning to release juices, about 3 minutes. Add breadcrumbs; stir until crumbs are toasted, about 5 minutes. Remove skillet from heat. Mix in parsley and chopped rosemary.
  • Separate roasted garlic into cloves and peel; reserve oil. Using fork, finely mash enough garlic in bowl to measure 1 1/2 tablespoons. Mix in reserved oil. Stir garlic mixture into chopped mushroom mixture. Season with salt and pepper.
  • Line large baking sheet with foil. Spray with oil spray. Brush mushroom caps with 1 1/2 tablespoons oil. Place rounded side down on prepared sheet. Lightly salt mushrooms. Spoon filling into mushrooms, mounding in center.(Can be made 1 day ahead. Cover; chill.)
  • Preheat oven to 375°F. Bake mushrooms uncovered until tender, about 20 minutes. Arrange on platter. Garnish with rosemary sprigs, if desired.

GARLIC-ROSEMARY MUSHROOMS



Garlic-Rosemary Mushrooms image

These mushrooms are so easy and so awesome! I like to eat these alone! They are great with steak, awesome in omlettes, and with chicken they are just fantastic! Found this in EatingWell newsletter.

Provided by Manami

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 ounce bacon, chopped (about 11/2 slices)
1 1/2 lbs mixed mushrooms, such as cremini, button, shiitake (stemmed)
2 medium garlic cloves, finely chopped
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary
1/4 teaspoon salt
fresh ground pepper
1/4 cup dry white wine

Steps:

  • Cook bacon in a large skillet over medium heat until just beginning to brown, about 4 minutes.
  • Add mushrooms, garlic, rosemary, salt and pepper and cook, stirring occasionally, until almost dry, 8 to 10 minutes.
  • Pour in wine and cook until most of the liquid has evaporated, 30 seconds to 1 minute.

Nutrition Facts : Calories 47.2, Fat 3.2, SaturatedFat 1.1, Cholesterol 4.8, Sodium 205.4, Carbohydrate 1, Fiber 0.1, Sugar 0.2, Protein 0.9

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