Roasted Broccoflower And Shiitake Mushrooms With Rosemary And Garlic Recipes

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ROSEMARY SKEWERS OF SHIITAKE MUSHROOM, BROCCOLI AND GARLIC CLOVES



Rosemary Skewers of Shiitake Mushroom, Broccoli and Garlic Cloves image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 53m

Yield 5 servings

Number Of Ingredients 11

1/2 cup extra-virgin olive oil
2 teaspoons finely chopped Italian parsley leaves
1 teaspoon finely chopped fresh rosemary leaves
1 teaspoon finely chopped garlic
Salt and pepper
1 head broccoli, cut into florets, blanched
1/4 cup extra-virgin olive oil
20 garlic cloves
10 rosemary sprigs
20 shiitake mushrooms, stems removed
1 pound Cambozola cheese, to serve

Steps:

  • Combine the marinade ingredients in a bowl and set aside.
  • Blanch the broccoli in boiling salted water for 2 minutes. Drain and cool.
  • In a small skillet over medium heat, add the olive oil and cook the garlic cloves until they are golden and soft. Set aside until cool enough to handle.
  • To make the skewers: Remove the leaves from the bottom 2/3 of the rosemary sprigs and reserve them for future use. Skewer a mushroom, broccoli floret and a roasted garlic clove onto each rosemary sprig. Put the completed skewers on a baking sheet, brush them with the marinade, and season with salt and pepper.
  • Grill the rosemary skewers over medium-high heat for about 1 1/2 minutes on each side. Serve with a small wedge of Cambozola cheese.

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