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Roasted Mushrooms Cooking meals around here has been interesting.
Definitely not like it use to be.
But that's okay, I just have to be creative.
Usually that means being creative in my scheduling.
Many times I find that I have to cook different things at different times during the day,
then just reheat them when dinner time approaches.
That was my plan with these mushrooms.
I was planing on roasting a chicken for dinner and I thought to myself:
"Mmmmm roasted mushrooms would be perfect with the chicken".
But, because I knew that I wouldn't be able to
give both dishes (and Tessa) my attention at the same time,
I would need to roast the mushrooms earlier in the day.
So around 2pm I prepared and roasted the mushrooms.
The house began to smell so good.
After they were done roasting I just had to try one,
you know, to make sure they tasted alright.
And the next thing I noticed, the whole thing was gone!
They were THAT good. Adapted from: reclaiming provencial

1/2 lb. (8 oz.) mushrooms
2 large garlic cloves, minced
pinch of coarse black pepper
healthy pinch of coarse sea salt
2 tbsp. unsalted butter, cut into cubes
large pinch of parsley
small pinch of thyme

1. Preheat your oven to 450°.

2. Toss mushrooms with the oil, garlic, pepper, and salt in a baking dish or cast iron skillet.

3. Dot with butter cubes then sprinkle the parsley and thyme on top.

4. Roast for 15–20 minutes.
 Kendra Castillo said...

Yum, these look amazing!

October 28, 2013 at 6:06 PM