Ovenroasted Shiitake Mushrooms With Garlic And Coarse Sal
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Tvfn | 1 | Servings | ||
INGREDIENTS
| Oil spray | ||
| 1 | lb | Shiitake mushrooms, stems |
| removed about 1 1/4 | ||
| pounds | ||
| with stems save the | ||
| stems | ||
| for stock | ||
| 1 | T | Olive oil, 1 to 3 |
| 1 | T | Very finely minced or pureed |
| fresh garlic | ||
| 1 1/2 | t | Coarse sea salt, if salt is |
| in very large you may | ||
| crush it a bit crystals | ||
| Herb sprigs, optional for | ||
| garnish 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. Yield: 6 to 8 as a starter; however, most people will want two portions Recipe by: CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9339 Posted to MC-Recipe Digest V1 #632 by "Ed Bauman" <BIRCHCREEK@msn.com> on May 31, 97
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Nutrition (calculated from recipe ingredients)
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Calories: 7859
Calories From Fat: 2647
Total Fat: 294.4g
Cholesterol: 3001.6mg
Sodium: 4028.4mg
Potassium: 15515.4mg
Carbohydrates: 380g
Fiber: 58.1g
Sugar: 18g
Protein: 925.6g