GRILLED SHIITAKE MUSHROOMS ON ROSEMARY SKEWERS
Steps:
- Place vinegar in a small bowl; whisk in oil. Add rosemary, 1/2 teaspoon salt, and 1/4 teaspoon pepper. In a shallow nonreactive dish, arrange mushrooms, stem-side down, in an even layer. Brush each mushroom cap with marinade, and set aside. Cover with plastic wrap, and let stand at room temperature for 15 to 20 minutes.
- Trim rosemary sprigs to a length to hold two mushroom caps, leaving about 1 inch of the skewer exposed. Thread rosemary, stem-end first, crosswise through the mushrooms, removing rosemary needles if needed to skewer. Heat a grill pan over medium-high heat until warm. Cook the skewered mushrooms, stem-side up, on the grill for about 6 minutes, until subtle grill marks appear. Serve warm with remaining vinaigrette on the side, if desired.
GARLIC-SPIKED BROCCOLI AND MUSHROOMS WITH ROSEMARY
Make and share this Garlic-spiked Broccoli and Mushrooms With Rosemary recipe from Food.com.
Provided by Dancer
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In large skillet, heat oil over medium heat.
- Add garlic and saute 1 minute.
- Add mushrooms and saute 3 minutes, until mushrooms release juice.
- Add broccoli and rosemary and cook 3 to 5 minutes or until broccoli is crisp-tender.
- Season to taste with salt and pepper.
Nutrition Facts : Calories 30.7, Fat 1.4, SaturatedFat 0.2, Sodium 16.1, Carbohydrate 3.9, Fiber 1.4, Sugar 1.1, Protein 1.9
GARLIC SAUTEED SHIITAKE MUSHROOMS
Provided by Florence Fabricant
Categories easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Combine butter and garlic in saute pan. Heat until butter is melted and garlic starts to sizzle, about 30 seconds. Do not let garlic brown.
- Add mushrooms and saute 3 to 4 minutes, turning until lightly browned. Season to taste with salt and pepper, sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 242, UnsaturatedFat 7 grams, Carbohydrate 8 grams, Fat 24 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 15 grams, Sodium 281 milligrams, Sugar 2 grams, TransFat 1 gram
ROASTED GARLIC AND SHIITAKE MUSHROOM BRUSCHETTA
Using both raw and roasted garlic, this dish is an immunity powerhouse.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Break off 2 cloves garlic; finely chop and reserve. Trim tip off each garlic head, exposing tops of cloves. Place heads on foil, drizzle with 1 teaspoon olive oil, and season with 1/4 teaspoon salt and 1 teaspoon thyme. Wrap tightly in foil. Roast until garlic is soft, about 45 minutes. Squeeze cooked garlic from cloves and discard skins.
- Mix chopped garlic with lemon zest, parsley, and a pinch of salt and pepper; set aside. Place the shiitakes on a baking sheet and toss with 2 tablespoons olive oil, 1/4 teaspoon salt, and remaining thyme; roast until sizzling and tender, about 12 minutes. Sprinkle with garlic, parsley, and lemon mixture.
- Heat a grill pan over medium-high heat and toast bread on both sides until golden brown. Spread roasted garlic on one side of each piece of toast and top with 3 mushroom caps. Serve warm.
Nutrition Facts : Calories 192 g, Fat 8 g, Fiber 2 g, Protein 4 g, Sodium 299 g
ROSEMARY SKEWERS OF SHIITAKE MUSHROOM, BROCCOLI AND GARLIC CLOVE
Make and share this Rosemary Skewers of Shiitake Mushroom, Broccoli and Garlic Clove recipe from Food.com.
Provided by pkothari
Categories < 60 Mins
Time 1h
Yield 20 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 93.2, Fat 8.3, SaturatedFat 1.1, Sodium 12.5, Carbohydrate 4.4, Fiber 1.3, Sugar 1, Protein 1.5
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