Ovenroasted Shiitake Mushrooms With Garlic And Coarse Salt
Recipe By : CHEF DU JOUR CRESCENT DRAGONWAGON SHOW #DJ9339
Serving Size : 1 Preparation Time :0:00
Categories : Tvfn
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Oil spray
1 Pound Shiitake mushrooms -- stems removed
(about 1 1/4 pounds with stems; save the
stems for stock)
1 Tablespoon olive oil -- (1 to 3)
1 Tablespoon very finely minced or pureed fresh garlic
1 1/2 Teaspoons coarse sea salt (if salt is in very large -- you may
crush it a b
crystals
Herb sprigs -- optional, for
garnish (thyme or a bit of rosemary)
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
