Tuesday, November 18, 2014

Rosemary garlic roasted mushrooms

T minus 9 days until T(urkey) Day!

Is it just me or does it feel like time's passing at warp speed?  Why can't it do the same on a Monday or Tuesday, or even those Thursdays that I wake up thinking it's actually Friday?  One of the greatest mysteries of the universe, if you ask me.

Speaking of mysteries, how's your Thanksgiving menu looking right now?  If you're like most folks, I'm guessing you've got a pretty clear picture of what Thursday's table will look like: the "good" dishes, real cloth napkins (!), and maybe a gravy boat that's been in the family for generations, all surrounded by platters of your family's favorite foods.

However, if your crowd is anything like my family, there's always a last minute question that sounds something like this: "I feel like we need one more thing.  What's missing?"

Even if you don't think that will happen to you, why risk it?  Add just one more thing to the grocery list so you're totally prepared.

Today, I've got the second recipe in this year's series of Thanksgiving fare "Everything but the turkey."  Just like the cranberry and lime salsa I shared last week, these rosemary garlic roasted mushrooms are ready in a flash and require next to zero effort.

(In other words, you could totally delegate the task of making them to an unsuspecting college kid or bored uncle while you wash your face and freshen up after a morning of kitchen chaos.)

Last week, I bought wild sea bass in lieu of our beloved salmon to shake things up.  I'd never cooked it and wanted to try something new.  I found a recipe, followed it to a T, and... it totally fell flat.  I knew better than to expect it to taste like salmon, but I didn't expect it to be so incredibly bland.  One big "meh" at the center of our dinner plates.

I don't know why, but this failure really bugged me.  Would that day go down in history as the day I cooked wild bass for dinner and it was a total flop?  Miraculously, no!  And it's all thanks to the other occupant of our dinner plates.

That day would henceforth be known as the day we had the most incredible mushrooms for dinner!

(We both agreed to block the sea bass from our memories.)

Rosemary and garlic, two simple flavors, elevate humble button mushrooms to a bold, steakhouse-worthy side dish that you won't be able to resist!

And, get this, it's ready in about 25 minutes.  Yup, that's all that stands between you and mushroom nirvana.

Just toss the mushrooms with oil and seasonings on a rimmed baking sheet, pop into the oven, and get ready for the most mouth-watering aroma.  Aside from sweet smells like freshly baked cookies and pies, rosemary and garlic are the ultimate savory fragrances.

Make room for these mushrooms in your buffet this year.  They're certain to become a family favorite but don't expect them to last long!

Bonus Thanksgiving day tip: When the turkey comes out of the oven to rest before carving, simply keep the oven on and pop in the mushrooms and let 'em roast while you attend to the more labor-intensive dishes.

One year ago: Sweet potato biscuits
Two years ago: Caramelized onion & mushroom galette
Three years ago: Tomato vegetable casserole
Four years ago: Cranberry biscotti
Five years ago: Classic yellow cupcakes

Rosemary Garlic Roasted Mushrooms
-serves 4

1 pound button mushrooms, brushed clean and quartered
2 Tablespoons extra virgin olive oil
3/4 teaspoon dried crushed rosemary
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat oven to 400 degrees F.  On a lined baking sheet, toss mushrooms with olive oil and then seasonings, tossing to evenly coat all of them.  Roast for 2 to 25 minutes, until mushrooms are golden brown and juicy.  Transfer to serving dish and enjoy immediately!

Tip: Cover dish with foil to keep mushrooms warm for up to 30 minutes before serving.

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