I love mushrooms. Miles does not. Every time he goes away for the weekend I cook them… for like every meal.
Gotta get my fix.
Here are a few things I know to be true about mushrooms from my few years on the planet as a mushroom mistress:
1. They have a lot of water in them, and when that water is cooked out of them it is delicious. Harness that mushroom juice.
2. Crimini mushrooms are just small baby portabella shrooms (you know those big expensive ones at the store).
3. My roommate in college used to “cultivate” his own, which I never touched. Thank goodness. Best decision of my college career.
4. Some mushrooms are poisonous, so don’t go picking your own and start playing the edible or not? guessing game.
This recipe could not be more simple. You barely need to do anything but chop garlic and cut some mushrooms up. Throw those little golden beauties in the oven and enjoy them over pasta, in a sandwich melt, on top of spaghetti squash, as a side dish or just alone. That is how I will consuming them this weekend… in each one of those ways.
Oven Roasted Rosemary & Garlic Mushrooms
- 1 pound crimini mushrooms (trim the very ends off the stems and wipe off any remaining dirt with a dry cloth, put do not rinse them)
- 4 garlic cloves, finely minced
- 2 Tbsp olive oil
- 1/2 tsp fresh ground black pepper
- 1/2 tsp kosher salt
- 4, 2 inch pieces of fresh rosemary
1. Preheat over to 375
2. In a large bowl, add garlic and olive oil.
3. Add in mushrooms, salt and pepper, rosemary. Stir it all up to combine.
4. Pour into a glass baking dish lined with foil. Bake for 35-40 minutes until mushrooms are tender and delicious.
5. Discard rosemary and season with salt and pepper if necessary.