| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dujour07 |
6 |
servings |
INGREDIENTS
|
|
Oil spray |
| 1 |
lb |
Shiitake mushrooms; stems removed |
|
|
(abt 1 1/4 lbs with stems; save stems for |
|
|
Stock) |
| 1 |
tb |
Olive oil -; (to 3 tbspns) |
| 1 |
tb |
Very finely-minced or pureed fresh garlic |
| 1 1/2 |
ts |
Coarse sea salt; (if salt is in very large |
|
|
Crystals; you may crush it a bit in a |
|
|
Mortar and pestle) |
|
|
Herb sprigs; for garnish, |
|
|
(optional) |
|
|
(thyme or a bit of rosemary) |
INSTRUCTIONS
Preheat oven to 400 degrees. Spray the pan with oil. Place shiitakes in
baking dish; caps up or down, it makes no difference. Make sure pan is big
enough so the mushrooms are not on top of each other; they need air space
and breathing room to roast up properly. Toss the mushrooms with the oil,
garlic, and salt. Pop the pan in the oven, uncovered, and let bake 10 to 12
minutes. Take them out. Shake the pan a few times. Some of the mushrooms
should be starting to get a little golden on the lighter, underneath side
of the caps. You will probably need to put them back in for a few more
minutes say, 3 to 5 minutes, maybe more if your oven wasn't really hot when
you put them in. At least a third of the mushrooms should be starting to
color and get a little crunchy. Using the lesser amount of oil, this will
happen more quickly. Serve, warm or at room temperature, with an optional
decorative sprig of herb. This recipe yields 6 to 8 servings as a starter;
however, most people will want two portions.
Source: "CHEF DU JOUR - (Show # DJ-9339) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-20-1999 by Joe Comiskey -
joecomiskey@netzero.net"
Recipe by: Crescent Dragonwagon
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