HERB-ROASTED MUSHROOMS
My husband grows herbs, and we use whatever's in season. Our favorite blend is oregano, rosemary and basil, but we suggest trying parsley, dill and mint, too. - Jennifer Larison, Tucson, Arizona
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Cut mushrooms into quarters; place in a large bowl. Add oil, herbs, salt and pepper; toss to combine. Place on two 15x10x1-in. baking pans coated with cooking spray., Bake, uncovered, at 425° for 9-11 minutes or until tender. Transfer to a bowl. Drizzle with vinegar; toss to coat.
Nutrition Facts : Calories 104 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 8g carbohydrate (3g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges
SAUTEED MUSHROOMS WITH HERBS
The secret to mushrooms that are beautifully browned and not watery is taking a hands-off approach. Stirring them as they caramelize releases the mushrooms' liquid and causes them to steam, so leaving them alone is the way to go.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet over medium-high heat. Cook mushrooms, cap sides down, without stirring, until caps are caramelized, 4 to 5 minutes.
- Reduce heat to medium. Toss mushrooms, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until mushrooms are well browned, about 5 minutes more. Add garlic, butter, and thyme. Cook until garlic is golden and fragrant, about 2 minutes. Remove skillet from heat. Add wine. Return skillet to heat, and cook until wine is evaporated, about 4 minutes. Garnish with parsley. Serve warm.
SALMON WITH SAUTéED MUSHROOMS, SHALLOTS AND FRESH HERBS
You'll never want to cook salmon any other way after you make this. It steams above a pan of water in a low oven, resulting in a very moist piece of fish. The mushrooms are wonderful on top or on the side.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 300ºF. Cover a baking sheet with foil and lightly oil the foil. Place the salmon on top. Season with salt and pepper. Fill a roasting pan with boiling water and place it on the oven floor.
- Place the salmon in the oven and bake until the fish flakes and white bubbles of protein appear on the surface, 10 to 20 minutes, depending on the size of the fillets. Remove from the heat.
- Meanwhile, cook the mushrooms. Heat a large, heavy frying pan over medium-high heat and add 1 tablespoon of the olive oil. When the oil is hot (you can feel the heat when you hold your hand above the pan), add the mushrooms and cook, stirring or tossing in the pan, for a few minutes, until they begin to soften and sweat. Add the remaining oil, turn the heat to medium, and add the shallots, garlic, and herbs. Stir together, add 1/2 teaspoon salt and freshly ground pepper to taste, and cook, stirring often, for another 1 to 2 minutes, until the shallots and garlic have softened and the mixture is fragrant. Add the wine and cook, stirring often and scraping the bottom of the pan, until the wine has just about evaporated. Taste and adjust seasonings. Remove from the heat.
- Serve the salmon with a spoonful of mushrooms on top or on the side.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 13 grams, Carbohydrate 12 grams, Fat 19 grams, Fiber 2 grams, Protein 21 grams, SaturatedFat 4 grams, Sodium 599 milligrams, Sugar 4 grams
ROASTED MUSHROOMS AND SHALLOTS WITH FRESH HERBS
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
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
SAVORY BREAD PUDDING WITH ROASTED SHALLOTS, PECANS, AND HERBS
Steps:
- Preheat oven to 350 degrees F.
- Melt butter in an 8 to 10-inch oven-proof saute pan and then add shallots. Transfer to oven and roast until lightly browned, stirring often. Remove pan from oven and set aside.
- Over medium heat, melt 2 tablespoons butter in a 6-inch saute pan. Add garlic and saute for 30 seconds; do not let garlic color. Add mushrooms and saute until browned. Carefully add brandy and flambe. Remove pan from heat immediately when flames subside. Stir in herbs and season with salt and pepper, to taste. Set aside.
- Place the cream, eggs, pecans, nutmeg, salt and pepper in a blender with the sauteed shallots (make sure to scrape the pan with a rubber spatula). Blend on high speed for about 20 seconds. Set aside.
- Mix the cream mixture with the toasted pecans, bread cubes, and mushroom mixture. Mix well and refrigerate for about 1 hour, stirring every once in a while so that the bread fully absorbs the flambeed mixture.
- Preheat oven to 350 degrees F.
- Melt butter and then thoroughly brush the inside of 6 individual-sized ramekins. (It's best to use cool ramekins because the butter sticks better and forms a thicker coat). Fill ramekins about 3/4 full with the bread pudding mixture. Brush the tops with more melted butter. Place ramekins in a water bath and bake for 30 to 40 minutes. Remove from oven and from water bath and let cool for about 15 minutes. Run a paring knife around the bread pudding on the inside edge of the ramekin. Invert onto serving plates. The bread pudding can be prepared 1 day in advance, refrigerated, and reheated before serving.
ROASTED RED POTATOES WITH SHALLOTS AND FRESH HERBS
Yet another roasted potato recipe, I know! I love potatoes, so I am always looking for another way to prepare them. This one is a little different and tastes amazing. This recipe is easily doubled for a large group of people. It can also be prepared ahead of time, just cover and refrigerate, then reheat in a 400ºF oven for 6-9 min, stirring occasionally. **If using dried herbs, only use 1 tsp.
Provided by SkinnyMinnie
Categories Potato
Time 1h10m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400ºF.
- Oil a large baking sheet.
- Whisk the olive oil, vinegar, shallots, thyme, rosemary, and fennel seeds together in a large bowl.
- Add the potatoes.
- Sprinkle generously with salt and pepper.
- Toss to coat.
- Using a slotted spoon, transfer the potatoes to the prepared sheet, spreading in a single layer.
- Reserve oil mixture in the bowl.
- Roast the potatoes until tender and golden, stirring occasionally, about 1 hour.
- Return potatoes to reserved oil mixture in bowl and toss again. (Can be prepared 6 hours ahead; cover and refrigerate. Transfer to a baking sheet and rewarm in a 400ºF oven about 6-9 min, stirring occasionally).
- Transfer to a bowl, garnish with some fresh herbs and serve.
Nutrition Facts : Calories 370.9, Fat 14.1, SaturatedFat 2, Sodium 21.9, Carbohydrate 55.5, Fiber 6.1, Sugar 3.4, Protein 6.7
More about "roasted mushrooms and shallots with fresh herbs recipes"
ROASTED MUSHROOMS AND SHALLOTS WITH FRESH HERBS RECIPE
From foodandwine.com
- Preheat the oven to 400°. In a small bowl, combine 2 tablespoons of the sesame oil with the garlic, ginger and soy sauce. Spread the mushrooms on a baking sheet and drizzle with the garlic–sesame oil mixture; toss to coat. Season with salt. Roast the mushrooms for about 30 minutes, until tender and glazed.
- Meanwhile, on a second large rimmed baking sheet, drizzle the shallots with the remaining 1/2 tablespoon of sesame oil; toss to coat. Season with salt and roast for about 25 minutes, turning once, until golden brown and tender.
- Scrape the roasted mushrooms and shallots into a serving bowl. Add the mint, parsley, dill and sesame seeds and toss to coat. Serve hot or warm.
HERB ROASTED MUSHROOMS - LIFE'S AMBROSIA
From lifesambrosia.com
SHALLOT GARLIC MUSHROOM RECIPE - THE MEDITERRANEAN …
From themediterraneandish.com
ROASTED MUSHROOMS WITH HERBS - ALL FOOD RECIPES BEST …
From allfood.recipes
ROASTED MUSHROOMS RECIPE - SALT PEPPER SKILLET
From saltpepperskillet.com
ROASTED MUSHROOMS AND SHALLOTS WITH FRESH HERBS RECIPE
From delish.com
Cuisine ChineseEstimated Reading Time 1 minServings 4-6Total Time 50 mins
- Preheat the oven to 400 degrees F. In a small bowl, combine 2 tablespoons of the sesame oil with the garlic, ginger, and soy sauce.
- Spread the mushrooms on a baking sheet and drizzle with the garlic–sesame oil mixture; toss to coat.
- Meanwhile, on a second large rimmed baking sheet, drizzle the shallots with the remaining 1/2 tablespoon of sesame oil; toss to coat.
BUTTERY SAUTéED MUSHROOMS WITH FRESH HERBS | FOOD & WINE
From foodandwine.com
ROASTED MUSHROOMS AND SHALLOTS WITH FRESH HERBS | STUFFED …
From pinterest.com
ROASTED MUSHROOMS AND SHALLOTS WITH FRESH HERBS RECIPE
From pinterest.ca
GARLIC AND HERB ROASTED MUSHROOMS - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
ROASTED MUSHROOMS AND SHALLOTS WITH FRESH HERBS - GLUTEN FREE …
From fooddiez.com
HERB ROASTED MUSHROOMS – MUSHROOM COUNCIL
From mushroomcouncil.com
ROASTED MUSHROOMS AND SHALLOTS WITH FRESH HERBS | FAVOREATS
From favoreatsapp.com
ROASTED MUSHROOMS AND SHALLOTS WITH FRESH HERBS RECIPE | EAT YOUR …
From eatyourbooks.com
HERB INFUSED ROASTED MUSHROOMS AND SHALLOTS - HILL …
From hillstreetgrocer.com
ROAST VEAL LOIN WITH SHALLOTS AND WILD MUSHROOMS - BIGOVEN.COM
From bigoven.com
ROASTED TOMATOES WITH SHALLOTS AND HERBS RECIPE | MYRECIPES
From myrecipes.com
BROWN BUTTER MUSHROOMS AND SHALLOTS - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
ROASTED MUSHROOMS AND SHALLOTS WITH FRESH HERBS
From aol.com
ROASTED MUSHROOMS AND SHALLOTS WITH FRESH HERBS RECIPE
From pinterest.com
PERFECT ROASTED MUSHROOMS (FAST & EASY!) – A COUPLE COOKS
From acouplecooks.com
ROASTED MUSHROOMS (BALSAMIC SOY) - CAFE DELITES
From cafedelites.com
ROASTED MUSHROOMS RECIPE (FAST & EASY) | KITCHN
From thekitchn.com
OVEN ROASTED MUSHROOMS (BALSAMIC, GARLIC, & HERBS)
From wholesomeyum.com
ROASTED MUSHROOMS AND SHALLOTS WITH FRESH HERBS RECIPE | EAT YOUR …
From eatyourbooks.com
ROASTED MUSHROOMS IN GARLIC BUTTER - DINNER AT THE ZOO
From dinneratthezoo.com
ROASTED MUSHROOMS AND SHALLOTS WITH FRESH HERBS INGREDIENTS: …
From tastpost.com
ROASTED MUSHROOMS AND SHALLOTS WITH FRESH HERBS - GLUTEN FREE …
From fooddiez.com
RECIPE: TASTY EASY MUSHROOMS IN WINE & SHALLOT SAUCE WITH …
From yonath-beef.netlify.app
MICHELLEPHANT'S RECIPE BOX: ROASTED MUSHROOMS WITH SHALLOTS …
From michellephantcooks.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love