Roasted Mushrooms And Shallots With Fresh Herbs Recipes

MEAL PREP ROASTED MUSHROOMS

Meal Prep Roasted Mushrooms image

Roasted mushrooms bring a delicious umami flavor to any dish and can easily stand in for meat in lots of recipes. So having a big batch on hand gives you freedom to riff all week. Don't worry about overcrowding the pan. As the mushrooms cook, they will release all their water, shrink and then finally crisp up in the olive oil. To keep this recipe versatile, we seasoned with only salt and pepper -- but chopped garlic or shallots and fresh herbs like thyme or rosemary are delicious additions.

Provided by Food Network Kitchen

Time 45m

Yield 2 cups

Number Of Ingredients 3

Ingredients

1 1/2 pounds sliced any kind of mushrooms or a mix (from 2 pounds whole shiitakes, 1 1/2 pounds whole button or 2 1/2 pounds portobello mushrooms; see Cook's Note)
3 tablespoons olive oil
Kosher salt and freshly ground black pepper

Steps:

Preheat the oven to 425 degrees F.
Put the mushrooms on a baking sheet and toss with the olive oil, 3/4 teaspoon salt and several grinds of pepper. Cook, stirring every 10 minutes, until golden, about 35 minutes.

ROASTED MUSHROOMS AND SHALLOTS WITH FRESH HERBS

Roasted Mushrooms and Shallots With Fresh Herbs image

Make and share this Roasted Mushrooms and Shallots With Fresh Herbs recipe from Food.com.

Provided by CassandraLynne11

Categories Vegetable

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

2 1/2 tablespoons sesame oil
4 garlic cloves, minced
3 tablespoons fresh ginger, minced
1 1/2 tablespoons low sodium soy sauce
1 1/4 lbs mixed mushrooms, such as white cermini and shitaki, quartered
salt, to taste
10 small shallots, peeled
1/3 cup mint, chopped
1/3 cup parsley, chopped
1 tablespoon dill, chopped
1 tablespoon black sesame seed, roasted

Steps:

Preheat oven to 400 degrees.
In small bowl, combine 2 tablespoons of the oil with the garlic, ginger, and soy sauce.
Spread mushrooms out on baking sheet and drizzle with the oil mixture and season with salt.
Roast for about 30 minutes.
Meanwhile, on a second baking sheet drizzle the shallots with the remaining oil, tossing to coat and seasoning with salt.
Roast about 25 minutes, turning once.
Scrape the vegetables into a serving bowl and add the herbs and sesame seeds, tossing to coat.

Nutrition Facts : Calories 131.9, Fat 9.8, SaturatedFat 1.4, Sodium 236, Carbohydrate 10.2, Fiber 1.2, Sugar 0.3, Protein 2.4

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