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Venetian Roasted Shiitake Mushrooms
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Date product posted
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0
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11754
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Tue September 18, 2007
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Description:
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Preheat the oven to 350 F (180 C). Line a baking pan with foil. 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, ten 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.
RECIPE COURTESY OF FRANCESCO ANTONUCCI
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Keywords:
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shiitake mushrooms, roasted
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Ingredients:
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12 ounces (375 g) shiitake mushrooms (about 24 mushrooms
2 tablespoons (30 ml) extra virgin olive oil
1/4 cup (60 ml) dry white wine
Sprigs fresh rosemary, sage, and thyme
2 cloves garlic, sliced
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Cooking Time:
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Preparation Time:
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Serves ( 4 person is Default ):
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Makes 4 servings
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Note:
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Introduction:
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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.
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Senior Member
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Posts: 219
Registered: August 2006
Location: Kensington, MD
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