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Roasted Mushrooms

I made these originally as part of my Comme Çi Comme Ça Salade Niçoise… but when I make them by themselves, I like to do something nice to them that the former recipe does not includes.

Lately something has been bothering me about how I named my version of Salade Niçoise. In my conversational French class we discussed how real French people do not say the phrase “comme çi comme ça” to refer to the English phrase “more or less”. Apparently they use more commonly “plus ou moin”, which is literally, “more or less”. Apparently only people who learn French use the phrase “comme çi comme ça”. Should I change the name of the recipe? Discuss amongst yourselves and let me know your POV.

Revenons nos muttons…

More recently, I made these mushrooms to accompany my Blue Cheese Polenta and the combination was nothing short of amazing!!!

ROASTED MUSHROOMS with Lemon Juice

½ packet of button mushrooms, sliced in half

2 tbs Olive oil

Kosher salt to taste

Freshly Cracked Black Pepper to taste

The juice of ½ lemon

Pre-heat oven to 350° F.
Clean and wipe well the mushrooms. Slice them in half.
On a baking sheet lined with parchment paper, toss the mushroom halves with olive oil, salt and pepper. Super simple.
Roast in the oven for about 20 -25 minutes.
Serve them while they’re still warm and drizzle the lemon juice on top of mushrooms.

The tanginess of the lemon juice pairs very well with the earthiness of the mushrooms. I started doing this after I tasted the stuffed mushrooms at Magianno’s once. I loved the flavor combination. These are great for a quick supper any day of the week, but still, easy and flavorful enough for company.

Tags: mushrooms

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Categories appetizers, side dishes

Stuffed Mushrooms

21 Jan

I realized last night, I made this recipe a few months ago and forgot to post it…

I love mushrooms. I salivate when I travel to visit my sister in Indiana or to New York and go to any regular supermarket and see the wide variety of fresh mushrooms available. Here we get mostly white button mushrooms and with luck, sometimes we can find portobellos, creminis or oysters… but they’re usually old soggy-looking, so I never buy them like that.

I learned this recipe from my other good friend, Giada De Laurentiis. And until now, I haven’t realized my photo resembled so much the photo in the Food Network website. I usually make this by “eye-balling” the proportion of the ingredients… so we’ll just use Giada’s proportions as a guide this time.

STUFFED MUSHROOMS

1/2 cup whole-wheat bread crumbs – I grind ww breadsticks or leftover bread in the food processor
1/2 cup shredded Pecorino Romano or Parmesan cheese
2 garlic cloves, minced
2 tablespoons chopped fresh Italian parsley leaves
Salt and Black pepper to taste

Garlic & Herb Seasoning or Italian Seasonings
1/3 cup extra-virgin olive oil
28 large white or cremini mushrooms, stemmed

Save about 1/2 the mushroom stems

Pre-heat oven to 400 degrees F.
Prepare the stuffing by mixing in a bowl the breadcrumbs, cheese, garlic, parsley, seasonings, salt and pepper. Add olive oil until the mixture is damp and holds somewhat together when you press it between your fingers.
Take about 1/2 the mushrooms stems you took off and chop them very finely. Add them to the breadcrumb mix and combine.
Fill each mushroom cap – not too tightly because they might break.
Drizzle olive oil on a baking sheet, place mushroom caps on sheet and drizzle additional olive oil on top of the mushrooms.