Roasted Mushrooms

For the most robust flavor, I suggest using Portobello mushrooms. However, creminis (cut in half) can be substituted for milder flavor. The Butcher’s Table Seasoning Blend really shines in this recipe. Roasting transforms the mushrooms into vegetarian umami bombs, and this savory seasoning blend amplifies their meatiness.

Roasted Mushrooms
Makes 10 ounces
1 tablespoon The Butcher’s Table Seasoning Blend
½ teaspoon kosher salt
¼ teaspoon black pepper
2 tablespoons expeller-pressed safflower oil
1 tablespoon balsamic vinegar
1 pound Portobello mushrooms (about 4)

Preheat oven to 450° F.

In a large bowl, whisk together The Butcher’s Table Seasoning Blend, salt, pepper, oil, and vinegar.

Cut the mushrooms in half and then cut each half in half again. Toss the mushrooms in the vinegar mixture until evenly distributed. (The vinegar mixture will not fully coat the mushrooms.)

Spread the mushrooms evenly on a baking sheet, making sure they are not touching.

Roast until softened and browned on the exterior, 15 to 20 minutes, rotating the pan after 12 minutes.
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