Oven Roasted Mushrooms

Post image for Oven Roasted Mushrooms

by Chris on February 18, 2013

fungo/mushroom

What’s better than having today off and not having to deal with my day job?  Well, not much. But, The Secret Recipe Club reveal day definitely competes, followed by finding out which blog I am assigned each month. Why? Well, receiving Debbi‘s email each month is like an unexpected surprise on a cloudy day.

The blog I was assigned this month moved those proverbial clouds out of the way a little faster than other months. I am familiar with Kristy’s blog, Gastronomical Sovereignty, and enjoy her posts as much as her recipes. Her Candied Ginger is on deck for later today so I can use the ginger that is hanging out after a making a soup last week. Her Butternut Squash Parcels look as though I would show my greedy side and not share. Her Panko Herb Crusted Halibut with Honeyed Apples with Roasted Vegetables sounds out of this world! Even so, I decided upon Kristy’s Toasted ‘Shrooms.

Secret Recipe Club
I did make a few tiny changes with my version, including using only White Button mushrooms instead of a mix. Other adaptations noted here include yellow onion instead of shallots, thyme instead of parsley, and added diced pepper for color. Since I don’t make mushrooms often, not having mastered my mom’s magic touch, I didn’t take the amount of water they generate into consideration. I discarded most of the liquid that was the ‘shrooms generated halfway through roasting, to limit steaming.

Adding balsamic vinegar to mushrooms in this manner was a first for me, other than marinating portabellas a long, long time ago.  The twist was wonderful!  I resisted eating the the whole bowl in one sitting so to be able to toss the left overs with Quinoa pasta with a little bit of extra oil and vinegar.

Mushrooms3

 


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