Email to linda tennessee      

Recipe Categories: lindatn's HOME PAGEAPPETIZERS Beans BEVERAGES Blintzes BREAD BREAKFAST butters CAKESandPIES CANDY CASSEROLES CELEBRITYRECEIPES Cheese Cheesecake COOKIES CookingwithandforKids Crepes CROCKPOT DeepFried DESSERTS DUCK EasyeasyEasy EGGS ETHNIC FISHandSEAFOOD FlavoredButters Fondue Fooddescription FRITTATA FRUIT Herbs HolidayTime Home-made IceCream International JAMSandJELLIES KitchenTips LOWFAT MARINADES MEATS MICROWAVE MISCfunfoods Mixes ONEpancooking Oriental PASTA PICKLES PIZZA Potatoes POULTRY Questionstoponder quiche REQUESTEDREQUESTS RICE ROUX SALADandDRESSING SANDWICHES SAUCES sidedish slimdown SNACKS SOUPSandSTEWS sourdoughstarter Spices Stir-Fry SUBSTITUTIONS tarts TeaPartyTime Tennessee thequotOTHERquotedibles VEGETABLES VEGETARIAN WeightWatchers

Roasted Mushrooms




Source of Recipe





Recipe Introduction


This easy and delicious side dish is good with a steak or veal roast. Silverman serves it with seared skate.


List of Ingredients




1 1/2 pounds oyster and shiitake mushrooms, wiped of grit
1/2 Spanish onion, finely diced
1 clove garlic
1 sprig fresh thyme
2 tablespoons extra-virgin olive oil
4 cup vegetable stock
Kosher salt and freshly ground black pepper

Recipe






(Start to finish 1 hour)



Preheat oven to 325 F.

In a large bowl, combine the mushrooms, onion, garlic, thyme and oil. Toss lightly.

Spread the mushroom mixture in a roasting pan, then pour in the stock and season well with salt and pepper. Cover the pan with foil and roast for 30 to 40 minutes, or until the mushrooms are tender.

Makes 4 servings.