{"id":946,"date":"2009-05-11T16:44:04","date_gmt":"2009-05-11T22:44:04","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=946"},"modified":"2009-05-11T16:44:04","modified_gmt":"2009-05-11T22:44:04","slug":"garlic-and-herb-roasted-mushrooms","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/05\/11\/garlic-and-herb-roasted-mushrooms\/","title":{"rendered":"Garlic and Herb Roasted Mushrooms"},"content":{"rendered":"<p>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. \u00a0I was in the mood to try something a little different to have with our incredible New York strips this past Saturday. \u00a0I found this recipe for roasted mushrooms in a Food Network cookbook called Making it Easy. \u00a0<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-949\" title=\"mushroom41\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/mushroom41.jpg?resize=500%2C342\" alt=\"mushroom41\" width=\"500\" height=\"342\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/mushroom41.jpg?w=500 500w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/mushroom41.jpg?resize=300%2C205 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<p>I changed the recipe in the cookbook just a bit. \u00a0I used less oil than called for (with great results) and added a few tablespoons of chopped Italian parsley. \u00a0I used half button and half shiitake mushrooms. \u00a0We loved these mushrooms. \u00a0They 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\u00a0fungi.<\/p>\n<p>I recently planted some rosemary in the back yard, so I was excited to use some of it for this recipe. \u00a0It is so nice to open up the back door, walk into the yard and just cut off a few sprigs of rosemary. \u00a0Let&#8217;s just hope I can keep the plant alive!<\/p>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-950\" title=\"mushroom1\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/mushroom1.jpg?resize=350%2C428\" alt=\"mushroom1\" width=\"350\" height=\"428\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/mushroom1.jpg?w=350 350w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/mushroom1.jpg?resize=245%2C300 245w\" sizes=\"(max-width: 350px) 100vw, 350px\" data-recalc-dims=\"1\" \/><\/p>\n<h2>Garlic and Herb Roasted Mushrooms<\/h2>\n<p>\u00a0<\/p>\n<ul>\n<li>1 1\/2 pounds assorted mushrooms (I used half cremini and half shiitake)<\/li>\n<li>3 sprigs fresh rosemary<\/li>\n<li>3 tablespoons chopped fresh Italian parsley<\/li>\n<li>5 smashed garlic cloves<\/li>\n<li>1\/4 cup olive oil<\/li>\n<li>1 1\/2 teaspoons kosher salt<\/li>\n<li>fresh cracked black pepper<\/li>\n<li>2-3 tablespoons water<\/li>\n<\/ul>\n<p>\u00a0<\/p>\n<p>Preheat oven to 450\u00b0.<\/p>\n<ol>\n<li>Clean and prepare mushrooms. \u00a0Be sure to remove the stems of the shiitake mushrooms, they are too tough to eat. \u00a0I halved some of the larger cremini mushrooms and left some whole. \u00a0They should all be about the same size.<\/li>\n<li>Toss mushrooms, olive oil, rosemary and parsley on a rimmed baking sheet. \u00a0Sprinkle with salt and pepper.<\/li>\n<\/ol>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-951\" title=\"mushroom21\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/mushroom21.jpg?resize=450%2C269\" alt=\"mushroom21\" width=\"450\" height=\"269\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/mushroom21.jpg?w=450 450w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/mushroom21.jpg?resize=300%2C179 300w\" sizes=\"(max-width: 450px) 100vw, 450px\" data-recalc-dims=\"1\" \/><\/p>\n<ol>\n<li>Roast mushrooms for about 25 minutes until golden. \u00a0Once or twice during baking, move mushrooms around on the sheet.<\/li>\n<li>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.<\/li>\n<li>Season with more salt if desired.<\/li>\n<li>Serve warm or at room temperature.<\/li>\n<\/ol>\n<p><img decoding=\"async\" loading=\"lazy\" class=\"aligncenter size-full wp-image-952\" title=\"mushroom31\" src=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/mushroom31.jpg?resize=500%2C306\" alt=\"mushroom31\" width=\"500\" height=\"306\" srcset=\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/mushroom31.jpg?w=500 500w, https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/05\/mushroom31.jpg?resize=300%2C183 300w\" sizes=\"(max-width: 500px) 100vw, 500px\" data-recalc-dims=\"1\" \/><\/p>\n<div id=\"wp_fb_like_button\" style=\"margin:5px 0;float:none;height:70px;\"><script src=\"http:\/\/connect.facebook.net\/en_US\/all.js#xfbml=1\"><\/script><fb:like href=\"https:\/\/www.hottie-biscotti.com\/blog\/2009\/05\/11\/garlic-and-herb-roasted-mushrooms\/\" send=\"false\" layout=\"standard\" width=\"400\" show_faces=\"true\" font=\"arial\" action=\"like\" colorscheme=\"light\"><\/fb:like><\/div><!-- AddThis Advanced Settings generic via filter on the_content --><!-- AddThis Share Buttons generic via filter on the_content -->","protected":false},"excerpt":{"rendered":"<p>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. \u00a0I was in the mood to try something a little different to have with our incredible New York strips this past Saturday. \u00a0I found this [&hellip;]<!-- AddThis Advanced Settings generic via filter on get_the_excerpt --><!-- AddThis Share Buttons generic via filter on get_the_excerpt --><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[5],"tags":[],"jetpack_publicize_connections":[],"aioseo_notices":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/p51jE-fg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/946"}],"collection":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/comments?post=946"}],"version-history":[{"count":5,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/946\/revisions"}],"predecessor-version":[{"id":958,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/posts\/946\/revisions\/958"}],"wp:attachment":[{"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/media?parent=946"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/categories?post=946"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hottie-biscotti.com\/blog\/wp-json\/wp\/v2\/tags?post=946"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}