Roasting vegetables, which concentrates their flavor by allowing excess moisture to evaporate, is one of the superb techniques that Francesco shares with many other contemporary chefs. Treating mushrooms in this manner results in lucious, meaty caps that are excellent served in salads. Roasted mushrooms can be sauteed quickly without flooding the pan with liquid, and when they are grilled they never turn tough.

roasted mushrooms

Roasted Shiitake Mushrooms

Course Side Dish
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings

Ingredients

  • 12f oz (375 g) shiitake mushrooms (about 24 mushrooms)
  • 2 tbsp (30 ml) extra virgin olive oil
  • 1/4 cup (60 ml) dry white wine
  • Sprigs fresh rosemary, sage, and thyme
  • 2 cloves garlic sliced

Instructions

  • Preheat the oven to 350 F (180 C).
  • Remove the stems from the mushrooms and wipe off any dirt with a damp towel.
  • Sprinkle the oil and wine over the baking pan.
  • Scatter the herbs and garlic on the pan, then place the mushrooms brown side down, on top.
  • Bake for 10 minutes, turn the mushrooms, and bake 20 minutes longer.
  • Serve or use in other recipes.

Leave a Comment

Your email address will not be published. Required fields are marked *