A lovely side dish for almost any meat entree' and so easy to make.
There are no true measurements for this recipe. Use as many mushrooms as you need. One pound serves at least 4 as a side.
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The Baking Dish – You’ll need a casserole dish or skillet large enough the spread the mushrooms out in one to two layers.
Mushrooms – Button mushrooms stay firm and meaty even after 30 minutes in the oven. However, any kind of mushrooms would work and a blend of mushrooms can be really exciting. Just be sure not to cut the pieces too small and for smaller mushrooms, just leave them whole.
The Herbs – Just about any fresh herbs can be used, but be careful not to use too much of any one herb so that it doesn’t become overpowering. Rosemary and marjoram are two herbs that I find to be overpowering in this dish, so when I use then, I use them in small amounts. Herbs that I suggest include oregano, tarragon, sage, mint, lemon balm, thyme, lemon thyme, basil (all kinds), parsley, and chives.
Sea Salt – My favorite for this recipe is Truffle sea salt which is appropriate since this is a mushroom dish. However, regular sea salt is just fine. As I mentioned before, use salt sparingly. It’s easy to over salt mushrooms. If you are afraid of oversalting, then wait to add the salt. Taste the mushrooms after they have cooked and salt to taste.
Recipe author: MJ of MJ's Kitchen