Roasted Mushrooms with Rosemary and Garlic
Roasted Mushrooms with Rosemary and Garlic takes roughly 45 minutes from beginning to end. One serving contains 302 calories, 6g of protein, and 27g of fat. This recipe serves 4 and costs $2.02 per serving. Plenty of people made this recipe, and 669 would say it hit the spot. It is brought to you by Serious Eats. If you have black pepper, red pepper flakes, garlic cloves, and a few other ingredients on hand, you can make it. It works well as a reasonably priced side dish. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and whole 30 diet. Overall, this recipe earns an awesome spoonacular score of 100%. Similar recipes include Roasted Mushrooms with Garlic and Rosemary, Easy Roasted Mushrooms with Rosemary & Garlic, and Easy Roasted Mushrooms with Rosemary & Garlic.
Servings: 4
Ingredients:
1/2 teaspoon freshly ground black pepper, plus more to taste
2 pounds crimini mushrooms, wiped clean
1 tablespoon dijon mustard
Chopped fresh parsley, for garnish
1 tablespoon minced fresh rosemary
4 medium garlic cloves, minced (about 4 teaspoons)
1 tablespoon lemon juice from 1 lemon
1/2 cup olive oil
1/8 teaspoon dried red pepper flakes
1/4 cup red wine vinegar
1/2 teaspoon salt, plus more to taste
Equipment:
oven
whisk
bowl
baking pan
wooden spoon
Cooking instruction summary:
Procedures 1 Adjust oven rack to center position and preheat the oven to 400°F. 2 In a large bowl, add the garlic, rosemary, red wine vinegar, mustard, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper and whisk until well combined. Slowly drizzle in the olive oil, while constantly whisking, and mix until the dressing thickens and emulsifies. Add the mushrooms to the bowl and toss until all the mushrooms are coated in the dressing. 3 Pour the dressing and the mushrooms into a large baking dish and arrange the mushrooms in a single layer. Place the mushrooms in the oven and roast for 15 minutes. Using a wooden spoon, stir the mushrooms, then continue roasting until the mushrooms are tender, about 10 minutes longer. 4 Allow the mushrooms to cool slightly. Transfer the mushrooms to a large serving dish, then stir in the lemon juice. Season to taste with more salt and pepper, and garnish with chopped parsley. Serve the mushrooms warm, or at room temperature, with crusty bread for dipping into the extra dressing.
Step by step:
1. Adjust oven rack to center position and preheat the oven to 400°F.
2. In a large bowl, add the garlic, rosemary, red wine vinegar, mustard, red pepper flakes, 1/2 teaspoon salt, and 1/2 teaspoon pepper and whisk until well combined. Slowly drizzle in the olive oil, while constantly whisking, and mix until the dressing thickens and emulsifies.
3. Add the mushrooms to the bowl and toss until all the mushrooms are coated in the dressing.
4. Pour the dressing and the mushrooms into a large baking dish and arrange the mushrooms in a single layer.
5. Place the mushrooms in the oven and roast for 15 minutes. Using a wooden spoon, stir the mushrooms, then continue roasting until the mushrooms are tender, about 10 minutes longer.
6. Allow the mushrooms to cool slightly.
7. Transfer the mushrooms to a large serving dish, then stir in the lemon juice. Season to taste with more salt and pepper, and garnish with chopped parsley.
8. Serve the mushrooms warm, or at room temperature, with crusty bread for dipping into the extra dressing.
Nutrition Information:
covered percent of daily need
