Oven-Roasted Shiitake Mushrooms with Garlic And Coarse Salt - BigOven 134722

Oven-Roasted Shiitake Mushrooms with Garlic And Coarse Salt

Ready in 1 hour
1 review(s) averaging 5. 100% would make again

Top-ranked recipe named "Oven-Roasted Shiitake Mushrooms with Garlic And Coarse Salt"

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Try this Oven-Roasted Shiitake Mushrooms with Garlic And Coarse Salt recipe, or contribute your own. "Olive oil" and "Mushrooms" are two tags used to describe Oven-Roasted Shiitake Mushrooms with Garlic And Coarse Salt.

"This is the best! I've been making it since Crescent Dragonwagon published "The Passionate Vegetarian". For such an easy dish, it is outrageously good! This recipe alone was worth paying for the entire book, which is chock full of other good veggie recipes."

- monatemchin

Ingredients

Are you making this? 
1 lb Shiitake mushrooms; stems
Mortar and pestle)
(abt 1 1/4 lbs with stems;
Oil spray
1 tb Very finely-minced or pureed
(optional)
(thyme or a bit of rosemary)
Crystals; you may crush it a
1 1/2 ts Coarse sea salt; (if salt is
Stock)
1 tb Olive oil -; (to 3 tbspns)
Herb sprigs; for garnish,

Original recipe makes 6 servings

Servings  

Preparation

Preheat oven to 400 degrees. Spray the pan with oil. Place shiitakes in baking dish; caps up or down, it makes no difference. Make sure pan is big enough so the mushrooms are not on top of each other; they need air space and breathing room to roast up properly. Toss the mushrooms with the oil, garlic, and salt. Pop the pan in the oven, uncovered, and let bake 10 to 12 minutes. Take them out. Shake the pan a few times. Some of the mushrooms should be starting to get a little golden on the lighter, underneath side of the caps. You will probably need to put them back in for a few more minutes say, 3 to 5 minutes, maybe more if your oven wasnt really hot when you put them in. At least a third of the mushrooms should be starting to color and get a little crunchy. Using the lesser amount of oil, this will happen more quickly. Serve, warm or at room temperature, with an optional decorative sprig of herb. This recipe yields 6 to 8 servings as a starter; however, most people will want two portions. Source: "CHEF DU JOUR - (Show # DJ-9339) - from the TV FOOD NETWORK" S(Formatted for MC5): "07-20-1999 by Joe Comiskey - joecomiskey@netzero.net" Recipe by: Crescent Dragonwagon

Calories Per Serving: 1 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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This is the best! I've been making it since Crescent Dragonwagon published 'The Passionate Vegetarian'. For such an easy dish, it is outrageously good! This recipe alone was worth paying for the entire book, which is chock full of other good veggie recipes.
monatemchin 2 years ago
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