Garlicky Roasted Mushrooms
By: Helen Pitlick
Published: Friday, December 10, 2010 - 1:02am

Ingredients




1/2 cup olive oil or vegetable oil
12 medium portobello mushrooms, stemmed
3 tablespoons chopped fresh garlic
Salt and freshly ground black pepper, to taste
2 pounds shiitake mushrooms, stemmed
2 pounds white button mushrooms
2 pounds mixed wild mushrooms such as oyster, morel or chanterelles
Chopped fresh herbs for garnish

Preparation

1 Preheat oven to 400 degrees. Pour 1/4 cup oil into a rimmed baking sheet. 2 Arrange portobellos on prepared sheet, sprinkle with 1 tablespoon garlic, salt and pepper. Toss mushrooms to coat. Roast in oven 12 to 15 minutes. Remove from oven and let cool in pan. 3 In another rimmed baking sheet, pour 1/4 cup oil. Add shiitakes, white button and mixed mushrooms. Sprinkle with salt and pepper, remaining garlic and oil. 4 Toss mushrooms to coat. Roast in oven 12 to 15 minutes. Remove from heat and let cool in pan. 5 Just before serving, Preheat oven to 450 degrees. Bake just until heated through, about 5 minutes. Serve with tofu if desired, and sprinkle with fresh chopped herbs, such as chives, basil and parsley.

About


Roasting intensifies the earthy flavor of wild mushrooms. These make a wonderful accompaniment to the baked Miso Marinated Tofu. The mushrooms can be roasted up to 4 days ahead if kept in a covered container with the cooking liquid.
Note, this recipe is for a large group. Cut in half (or more) for smaller servings.