Roasted Mushrooms W Olives Garlic Thyme Recipes

ROASTED MUSHROOMS WITH GARLIC & THYME

Steps:

• Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.
• Arrange the mushrooms in a a 9x13 cooking dish (or whatever rectangular oven-proof dish you have on hand) with the stalks facing upwards.
• In a small bowl, mix together the butter (make sure its softened), garlic, thyme, lemon juice and seasoning.
• Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.
• Either refrigerate for later use, or bake immediately in the oven for 15 minutes or golden around the mushroom cap.

ROASTED GARLIC MUSHROOMS

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.

OVEN ROASTED WILD MUSHROOMS WITH GARLIC AND THYME

Steps:

• Preheat oven to 375 degrees F.
• Combine the mushrooms and garlic in a large roasting pan, add the olive oil, and pepper and stir to combine. Add the sprigs of thyme and roast in the oven until golden brown and all of the liquid has evaporated, 25 to 30 minutes, stirring occasionally. Remove from the oven and stir in the Worcestershire, salt, and chopped thyme.

OVEN ROASTED MUSHROOMS WITH GARLIC AND THYME

Steps:

• Preheat the oven to 425F.
• Use a damp towel or sponge or rub any dirt off the outside of the mushrooms.
• Place the mushrooms on a large baking sheet and drizzle with olive oil. Sprinkle over the garlic, thyme, salt and pepper and toss to combine.
• Roast the mushrooms for 8-10 minutes, or until they are just tender. Serve with a garnish of fresh herbs and enjoy.
• Store any leftover mushrooms in an airtight container in the fridge for up to three days.

ROASTED MUSHROOMS W/ OLIVES, GARLIC & THYME

Steps:

• Heat oven to 450 degrees F.
• Toss mushrooms with olive oil and season with salt and pepper.
• Place in a single layer in a shallow roasting pan or jelly roll pan.
• Roast for 12 to 15 minutes until released juices are nearly evaporated and outside edges have just begun to brown.
• Remove pan from oven and turn mushrooms with spatula.
• Continue roasting until liquid has completely evaporated and mushrooms are uniformly brown, 5-10 minutes longer.
• While mushrooms roast, combine olives, garlic and thyme in a medium bowl.
• Add roasted mushrooms and vinegar and toss to coat.
• Serve warm or at room temperature.

BALSAMIC-THYME ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
• Gently clean off mushrooms with a damp paper towel. Cut off stems and discard. Cut any larger mushrooms in half so mushrooms are all about the same size and place in a medium bowl.
• Cut the white parts of the green onions into 1/2-inch pieces and add to the mushrooms. Thinly slice the green parts and set aside for later.
• Whisk oil, vinegar, thyme, 1/2 teaspoon salt, and pepper together in a small bowl. Drizzle over the mushroom mixture and toss to coat. Place in a single layer on the prepared baking sheet.
• Roast in the preheated oven for 10 minutes. Flip mushrooms over and roast for an additional 10 minutes. Remove from the oven and season with more salt, if desired. Sprinkle with reserved green onion parts.

GARLICKY ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat butter in a large frying pan over medium heat. Add mushrooms, cap-sides down, and cook until softened, about 10 minutes. Transfer to a baking dish and arrange with stalks up.
• Mix garlic, thyme, lemon juice, salt, and pepper together in a small bowl. Pour in remaining butter from the frying pan; mix well and spoon over mushrooms. Sprinkle bread crumbs over top.
• Roast in the preheated oven for 10 to 12 minutes.

ROASTED GARLIC MUSHROOMS

Steps:

• Preheat the oven to 400°F.
• Preheat oil in a pan on the stove, lightly fry the mushrooms for 30 seconds.
• Arrange the mushrooms in a shallow roasting pan.
• Mix together the butter, garlic, thyme, basil, lemon juice, salt, and pepper.
• Spoon a little garlic butter on to each mushroom.
• Lightly press the breadcrumbs on top.
• Roast in the oven for 10 minutes.

ROASTED MUSHROOMS WITH GARLIC

Steps:

• Heat oven to 400 degrees. In a shallow roasting pan, mix together mushrooms, 1/3 cup of the olive oil, whole garlic cloves and thyme. Season with salt and pepper to taste. Roast, stirring occasionally, until mushrooms are golden brown and just starting to crisp, about 30 minutes. Remove from the oven, and discard thyme and garlic. Arrange the mushrooms in a shallow bowl, 6 to 8 inches in diameter.
• In a small sauté pan, heat the remaining 1/3 cup olive oil until shimmering. Add grated garlic and red pepper flakes. Sauté until golden brown, and immediately add vinegar, tomato, 1 tablespoon of the parsley, and a pinch of salt. Remove from heat and immediately pour over the mushrooms.
• Garnish with the remaining 1 tablespoon chopped parsley, pimentón, and chopped cashews. Serve immediately, while bubbly and hot. If desired, serve with grilled crusty bread.