November 7, 2012

Roasted Mushrooms

In Thanksgiving dinners, mushrooms tend to assist other dishes instead of being the star; this recipe will change all of that. You will want to have these instead of your turkey, your stuffing, even your pie. They are just that good. There is a bit of an Italian flair with the balsamic and the garlic; however, the flavors are still relatively mild, allowing the dish to fit with the rest of your meal and letting the true earthiness of the mushrooms stand out. You can use any type of mushrooms you want, even mixing a few varieties together, but I like to use plain old white or cremini mushrooms. They cook just right: tender throughout and not burnt on the outside. I know you'll love this recipe because it is so easy and so delicious.
1 lb Mushrooms, Cleaned & Trimmed
5 Cloves Garlic, Minced
1/4 Cup Olive Oil
2 T Balsamic Vinegar
2 T Butter, Cubed
Combine the garlic, oil, and vinegar. Season with salt and pepper. Toss the mushrooms in the marinade and let sit for 1 1/2 hours, stirring occasionally.

Heat oven to 425F and line a cookie tray with foil.

Spread the mushroom son the prepared tray and sprinkle with the butter. Roast for 10 minutes or until tender and browned.
Serves 4
Recipe Adapted from Cheryl Bevergae Barnes

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