Oven Roasted Mushrooms with Thyme and Parmesan

December 6, 2012 § 6 Comments

 

I used to pass by the mushrooms in the produce aisle. I guess I always thought of them as tasteless little fungi that just made an appearance in stews and the occasional salad, bland pretty much sums it up. I didn’t realize mushrooms had the health benefits that they do, cancer fighting among them.

Besides their medicinal value (their use dates back thousands of years), mushrooms can be used in many delicious ways. Of course you can add them to things like stews and soups, but I think mushrooms should have the show all to themselves. Then they become the star so to speak.

My feeling is they should be roasted in a hot oven, alone, their earthy flavors allowed to develop without competition from stronger tasting vegetables. Of course a little onion and garlic will help (always).

Tossed with olive oil, lots of minced garlic, thyme and good sea salt you can do wonderful things. Mixed with cooked rice or pasta, atop a homemade pizza, on a piece of toasted or grilled baguette, on top of a baked sweet potato, or just as a side dish. A great breakfast would be warmed mushrooms with a fried/poached egg oozing onto them. My favorite, served on top of polenta with a nice grilled steak.

Keep in mind that mushrooms will shrink down quite a bit, about 1 pound will be enough as a side dish for 2 people. (2 hungry people)

Heat oven to 400 degrees.

Slice mushrooms (use a combination of different kinds, cremini, shitake, white button, or portobella) Or just one kind will do nicely.

Toss with one minced shallot, salt and pepper, thyme and olive oil.

Put onto a cookie sheet and roast for about 15 minutes. Don’t feel tempted to get in there and toss them, let them sizzle away.

After about 15 to 20 minutes, add about 1 to 2 cloves of minced garlic and toss. Spread them out nicely again and wait another 5 to 10 minutes.

Remove from oven and make sure to add a generous amount of grated Parmesan cheese. Chopped parsley is good too.

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