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°.

1. 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.
2. Toss mushrooms, olive oil, rosemary and parsley on a rimmed baking sheet.  Sprinkle with salt and pepper.

1. Roast mushrooms for about 25 minutes until golden.  Once or twice during baking, move mushrooms around on the sheet.
2. 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.
3. Season with more salt if desired.
4. Serve warm or at room temperature.