Ben and I grill steaks a few times a month and I usually make a potato or creamy rice dish as a side along with a salad or steamed veggie. I was in the mood to try something a little different to have with our incredible New York strips this past Saturday. I found this recipe for roasted mushrooms in a Food Network cookbook called Making it Easy.
I changed the recipe in the cookbook just a bit. I used less oil than called for (with great results) and added a few tablespoons of chopped Italian parsley. I used half button and half shiitake mushrooms. We loved these mushrooms. They were a nice accompaniment to the steak and also a very tasty snack later that night cold from the fridge when I had a craving for these yummy salty, garlicky fungi.
I recently planted some rosemary in the back yard, so I was excited to use some of it for this recipe. It is so nice to open up the back door, walk into the yard and just cut off a few sprigs of rosemary. Let’s just hope I can keep the plant alive!
Garlic and Herb Roasted Mushrooms
- 1 1/2 pounds assorted mushrooms (I used half cremini and half shiitake)
- 3 sprigs fresh rosemary
- 3 tablespoons chopped fresh Italian parsley
- 5 smashed garlic cloves
- 1/4 cup olive oil
- 1 1/2 teaspoons kosher salt
- fresh cracked black pepper
- 2-3 tablespoons water
Preheat oven to 450°.
- Clean and prepare mushrooms. Be sure to remove the stems of the shiitake mushrooms, they are too tough to eat. I halved some of the larger cremini mushrooms and left some whole. They should all be about the same size.
- Toss mushrooms, olive oil, rosemary and parsley on a rimmed baking sheet. Sprinkle with salt and pepper.
- Roast mushrooms for about 25 minutes until golden. Once or twice during baking, move mushrooms around on the sheet.
- Remove from the oven and pour 2 or 3 tablespoons of water on the baking sheet and scrape up brown bits from the pan and toss the mushrooms.
- Season with more salt if desired.
- Serve warm or at room temperature.