Mushrooms With Rosemary And Garlic Recipes

ROASTED GARLIC MUSHROOMS

Roasted Garlic Mushrooms image

Provided by Valerie Bertinelli

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

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

Ingredients

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.

SAUTEED ROSEMARY MUSHROOMS

Sauteed Rosemary Mushrooms image

Make and share this Sauteed Rosemary Mushrooms recipe from Food.com.

Provided by CooksInHeels

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 cups mushrooms, baby bella portabella, any kind you prefer
1 cup dry white wine or 1 cup sherry wine
3 sprigs fresh rosemary
1/4 cup chopped shallot
1 teaspoon garlic salt
1 teaspoon black pepper
1/4 cup margarine or 1/4 cup butter
2 -3 tablespoons olive oil

Steps:

Heat in a medium skillet olive oil and butter on medium heat.
Add sliced mushrooms, shallots and rosemary (keep rosemary on the twig for easy removal later).
Sprinkle mushrooms with seasonings and brown for approx 10 minutes, stirring occasionally.
Add wine and continue cooking on med-low heat until moisture is absorbed (about 10-15 minutes), stirring ocasionally.
Remove rosemary twigs and serve as a side dish.
Tips: If serving in a bowl, dress bowl with Italian or regular parsley for a more pleasing look. If serving with dinner a red wine use a Marsala cooking wine instead of white/Sherry.

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

Ingredients

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.

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