Roasted Rosemary Mushrooms
Roasted Mushrooms with Rosemary and Garlic
Roasted Mushrooms with Rosemary and GarlicThese savory mushrooms are used as an appetizer, but don’t stop there! Use the same recipe and saute them on the stove in a heavy pan with a lid. Serve as a side dish with steak or chicken. We have served several pounds of mushrooms prepared this way at our Open Houses and for off site cooking demonstrations. It has always been very popular.
2 pounds large button mushrooms, about 1 ˝ inches in diameter
4 tablespoons butter (˝ stick)
3 cloves garlic finely minced
1 medium onion, finely chopped (about 3/4 cup)
1 tablespoon Worcestershire Sauce
2 tablespoons fresh rosemary, coarsely chopped, or 1 ˝ teaspoons dried, crumbled
˝ teaspoon salt
˝ teaspoon ground pepper
fresh rosemary sprigs for garnish
Preheat the oven to 350 degrees. Cut stems off mushrooms flush with the caps, leaving caps whole. Reserve the mushroom stems for another use. Pile mushroom caps in a 12 x 7 ˝ x 2 baking dish. Set aside.
In medium skillet, melt butter over medium heat. Saute onion and garlic in butter until tender. Stir in Worcestershire sauce, rosemary, salt, and pepper. Pour over mushroom caps, tossing to coat. Bake at 350 degrees for 30-40 minutes. To serve, arrange mushrooms and sauce in a serving dish. Garnish with fresh rosemary if available. Serve with toothpicks.