ROASTED HERBY MUSHROOMS RECIPE | BBC GOOD FOOD
No more soggy mushrooms - roasting them gets rid of the liquid and brings out all the flavour
Provided by Good Food team
Categories Dinner, Side dish
Total Time 40 minutes
Prep Time 10 minutes
Cook Time 30 minutes
Yield 3
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Arrange the mushrooms in a roasting tray in a single layer, then cook for 15 mins. Meanwhile, mix the garlic, rosemary, olive oil and vinegar with some seasoning. Remove mushrooms and pour away any liquid, then toss in the oil and herb mix. Return to the oven for 10-15 mins more until tender. Scatter with the parsley before serving.
Nutrition Facts : Calories 155 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 7 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.19 milligram of sodium
ROASTED MUSHROOM BASE RECIPE - NYT COOKING
At this year’s Worlds of Health Flavors conference in Napa, Calif., Pam Smith, a culinary nutritionist, presented delicious recipes by the chef Clifford Pleau featuring a finely chopped roasted mushroom mix (chefs refer to it as simply “The Mix”), that she combined with beef for a delicious burger with half the meat, and with tuna for a wonderful tuna burger. Inspired, I made up a big batch of my own version of the mushroom base when I got home and had a lot of fun using it all week in adaptations of classic meat or fish dishes with the animal protein cut by half or more and replaced with the mushroom base. I recommend using pre-sliced mushrooms for this – then the mix goes very quickly. It is very easy to make and keeps well for several days in the refrigerator.
Provided by Martha Rose Shulman
Total Time 45 minutes
Yield 1 1/4 pounds or about 3 cups
Number Of Ingredients 4
Steps:
- Preheat oven to 400 degrees. Line 2 baking sheets with parchment.
- In a large bowl, toss mushrooms with oil, salt and pepper. Spread in an even layer on baking sheets and bake in the middle and lower racks of the oven for 20 minutes, stirring every 5 minutes and switching pans top to bottom halfway through. The mushrooms should be tender and dry when done. Remove from heat and allow to cool.
- Grind in a grinder or pulse in a food processor fitted with steel blade until broken down into small pieces resembling ground meat. What works best in my food processor is to pulse about 10 times, scrape down the sides of the bowl and then pulse another five to 10 times. Taste and adjust seasoning.
Nutrition Facts : @context http//schema.org, Calories 111, UnsaturatedFatContent 6 grams, CarbohydrateContent 8 grams, FatContent 8 grams, FiberContent 2 grams, ProteinContent 7 grams, SaturatedFatContent 1 gram, SodiumContent 545 milligrams, SugarContent 4 grams
More about "roasting mushrooms recipes"
ROASTED ASPARAGUS AND MUSHROOMS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.6
Total Time 25 minutes
Category Baked Asparagus
Calories 37.9 calories per serving
- Place the asparagus and mushrooms in a bowl. Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus and mushrooms out on the prepared pan in an even layer. Roast in the preheated oven until the asparagus is tender, about 15 minutes.
PORCHETTA & GRAVY | PORK RECIPES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine italian
Calories 676 calories per serving
- This is a bit of a special weekend dinner and, despite how impressive the stuffed pork looks, it’s honestly not that hard to make. It’s an exciting dish and the end result will definitely blow you away, but you’ll have to take a bit of time with it and show it some love.
- You’ll want to buy the pork from a good butcher and ask for a boneless loin of pork with the skin off (but keep it for crackling) and belly on. Keeping the belly on makes stuffing the pork much easier. A nice little tip is to ask your butcher to give you the bones, as these will make a brilliant trivet to roast your meat on.
- Preheat your oven to its highest setting. Tear or roughly chop your mushrooms – thick, thin and wonky, it doesn’t matter, you want it chunky and rustic. Heat a large frying pan over a medium heat, add a lug of olive oil, the thyme leaves and mushrooms, and toss around a bit. Next, add the sliced garlic and knob of butter. Fry everything off for about 10 minutes until the mushrooms are browning a little around the edges. Add the lemon zest with a good pinch of salt and pepper, then remove to a bowl and let it cool. Once cool, add the bread and toss together.
- Now turn your attention to the pork. Lay the loin and belly on a board, fatty-side down, and use a knife to make a little pocket between the loin and the belly meat. Stuff the cooled mushroom mixture into the pocket, then season well all over with salt and pepper. If you’ve got any garlicky, thyme and lemon juices left in the pan, pour these over the pork for some wonderful added flavour. Rub all the seasoning and juices into the pork.
- Roll the belly around the loin and tie it tightly with 5 or 6 pieces of string to keep it all in place. If your butcher gave you the bones, scatter them around the bottom of an appropriately sized roasting tray – you want the pork to sit quite snugly in the tray - and put the meat on top. Place in the oven and immediately turn it down to 180°C/350°F/gas 4 so the meat cooks through nice and evenly. This is a good time to get the crackling ready for the oven, so score the skin with a small sharp knife to open it up for seasoning. Bash up the fennel seeds and salt in a pestle and mortar, rub a generous amount of this into the skin and place it on a baking tray.
- After the meat has had an hour in the oven, take it out and add the chopped vegetables and remaining bulb of garlic to the tray, roughly broken apart into unpeeled cloves. Pour in the glass of cider and give the tray a shake to coat everything. Put it all back in the oven to cook for another hour. The crackling can also go in at this point.
- Before the second hour is up, put a large pan of salted water on to boil. Peel and cut the celeriac and potatoes into even-sized chunks, then boil for 12 to 15 minutes until soft and ready to mash. Drain and let them steam-dry, then return to the pan with a good knob of butter, some seasoning and the milk. Mash until smooth, adding a splash more milk if you need it. Cover and keep warm until ready to serve.
- When the pork is ready, remove it from the oven on to a plate and cover with tin foil, so it can rest for about 20 minutes while you crack on with the gravy. You’ll have some nice roasted root veg and sticky goodness left in the bottom of the tray. Pour or spoon off the excess fat in the tray, then place it over a very low heat and pour in the stock a little at a time (you may not need to use all of it), using a potato masher as you go to mash up all the vegetables. Keep stirring to make sure you get all the lovely sticky brown bits off the bottom of the tray. Add the flour and keep reducing the gravy down until you get the consistency you like. Pass the gravy through a sieve to get rid of any lumps, then serve with the warm mash, stuffed pork and beautiful crackling.
UNBELIEVABLY MOIST TURKEY MEATLOAF - INSPIRED TASTE
From inspiredtaste.net
Reviews 4.9
Total Time 1 hours 30 minutes
Cuisine American
Calories 332 per serving
- Bake the meatloaf until an instant-read thermometer inserted into the thickest part of the meatloaf registers 170 degrees F, about 50 minutes. Let stand 5 minutes before slicing.
MY FAVORITE SIMPLE ROAST CHICKEN RECIPE RECIPE | EPICURIOUS
From epicurious.com
Reviews 3.9
- Remove the twine. Separate the middle wing joint and eat that immediately. Remove the legs and thighs. I like to take off the backbone and eat one of the oysters, the two succulent morsels of meat embedded here, and give the other to the person I'm cooking with. But I take the chicken butt for myself. I could never understand why my brothers always fought over that triangular tip—until one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut the breast down the middle and serve it on the bone, with one wing joint still attached to each. The preparation is not meant to be superelegant. Slather the meat with fresh butter. Serve with mustard on the side and, if you wish, a simple green salad. You'll start using a knife and fork, but finish with your fingers, because it's so good.
PORTOBELLO MUSHROOMS RECIPES - BBC FOOD
From bbc.co.uk
THE BEST MUSHROOM RECIPES | MARTHA STEWART
From marthastewart.com
GARLIC BUTTER ROASTED MUSHROOMS | RECIPETIN EATS
From recipetineats.com
30+ BEST VEGETABLES TO ROAST - EASY ROASTED VEGETABLE RECIPES
From delish.com
BAKED STUFFED MUSHROOMS - IT'S NOT COMPLICATED RECIPES
From itsnotcomplicatedrecipes.com
EASY ROASTED OYSTER MUSHROOMS | ALLRECIPES
From allrecipes.com
STANDING RIB ROAST WITH RED WINE MUSHROOMS - MYRECIPES
From myrecipes.com
ITALIAN ROASTED MUSHROOMS AND VEGGIES - JO COOKS
From jocooks.com
ROASTED PORTOBELLO MUSHROOMS - NOM NOM PALEO®
From nomnompaleo.com
ITALIAN ROASTED MUSHROOMS AND VEGGIES - JO COOKS
From jocooks.com
PORTOBELLO MUSHROOM RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
EASY ROASTED MUSHROOMS RECIPE - SERIOUS EATS
From seriouseats.com
ALL ABOUT MUSHROOMS - WEBMD
From webmd.com
50 SAVORY, SATISFYING MUSHROOM RECIPES | TASTE OF HOME
From tasteofhome.com
WHAT ARE CREMINI MUSHROOMS, AND HOW ARE THEY USED?
From thespruceeats.com
PORTOBELLO MUSHROOM BENEFITS, NUTRITION, RECIPES AND MORE ...
From draxe.com
RECIPES FOR MEAT, POULTRY, GAME, DUCK & FOIE GRAS | D'ARTAGNAN
From dartagnan.com
ROAST LAMB RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
RECIPES | WHOLE FOODS MARKET
From wholefoodsmarket.com
BUY FRESH MUSHROOMS: GOURMET QUALITY | SHOP D'ARTAGNAN
From dartagnan.com
RECIPES - WHOLE FOODS MARKET
From wholefoodsmarket.com
BUY FRESH MUSHROOMS: GOURMET QUALITY | SHOP D'ARTAGNAN
From dartagnan.com
SAUTEED MUSHROOMS RECIPE IN GARLIC BUTTER - WHOLESOME YUM
From wholesomeyum.com
ROASTED ZUCCHINI, MUSHROOMS, AND ONIONS RECIPE - FOOD.COM
From food.com
OVEN ROASTED MUSHROOMS RECIPE - FOOD NETWORK
From foodnetwork.com
THE BEST CUTS FOR ROASTING BEEF AND TIPS ON HOW TO COOK IT
From deliciousmagazine.co.uk
EASY CHEESE STUFFED MUSHROOMS - INSPIRED TASTE
From inspiredtaste.net
VEGAN STUFFED MUSHROOMS | QUICK, EASY, TASTY! | DELICIOUS ...
From deliciouseveryday.com
AIR FRYER MUSHROOMS - PROFUSION CURRY
From profusioncurry.com
THE BEST AIR FRYER MUSHROOMS - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
ROASTED TOMATOES - SPEND WITH PENNIES
From spendwithpennies.com
OUR 25+ MOST POPULAR CHRISTMAS RECIPES | EATINGWELL
From eatingwell.com