Today I am going to tell you all a little secret about myself, I am OBSESSED with mushrooms (Mushrooms Risotto Recipe). I don’t know what it is about them, but I add them to EVERYTHING. Of course I don’t add them to desserts or recipes where they wouldn’t fit, but everything else is fair game.
I had an abundance of mushrooms in the fridge that were going to spoil so I looked for some recipes and came across this one. If you are a mushroom lover like me you will enjoy it. Great as a side dish to compliment a roasted chicken dish or a roasted pork shoulder (or you could just eat the whole dish as a meal with rice, which I would probably
Roasted Mushroom Medley- Recipe By Italian Food Forever
2 Pounds Mixed Fresh Mushrooms
2 Garlic Cloves, Chopped
1/2 Cup Olive Oil
Salt & Pepper
1 Teaspoon Chopped Fresh Rosemary
1 Teaspoon Chopped Fresh Sage
1/4 Cup Chopped Fresh Parsley
1 Teaspoon Balsamic Vinegar
Preheat the oven to 350 degrees F.
Wipe the mushrooms with a clean, damp cloth and trim stems.
Slice the mushrooms into pieces no larger than 2 inches in size.
Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms.
Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.
Bake for about 30 to 40 minutes, or until cooked through.
Remove from the heat, and drizzle with the balsamic vinegar.