When I was in high school, our band boosters club put on a steak dinner and auction every year as a fundraiser. It was a blast (probably because my best friends and I always seemed to finagle a way to work the soda's only bar rather than the food) and raised a good amount of money each year. My favorite part, though, were the leftover mushrooms. I know they were marinated, but I'm not sure how they were cooked. Leftovers were auctioned off in large jars and the bidding could get fierce. When the leftovers came home with us, I would eat them by the bowlful.
These aren't exactly the same. I'd still love to find that exact band booster dinner recipe, but this one is just as good (and doesn't have to be made to serve several hundred). It was one of five side dishes I made for Christmas dinner this year, and I'm thinking I might have gotten a just a little bit carried away.
I'm going to blame it on the fact that I can't eat gluten, which seriously cut into my holiday baking. That urge has go somewhere, right?
This one...it tied for my favorite. The other one (roasted cauliflower in a parmesean sauce) will have to wait until after our cross-country move next week.
I adore mushrooms and throw them in everything I can. I'd never roasted them before, beyond throwing a couple of sad looking ones from the bottom of the vegetable drawer into a baking dish with other veggies. I knew I wanted something special to go with the rib eye steaks husband dear had his heart set on for Christmas dinner, and roasted mushrooms seemed like an obvious choice. I pulled together a few recipes, compared notes and came up with this. I've made it another time since and decided it's a keeper.
Roasted Mushrooms with Shallots, Garlic and Soy
served 7 with no leftovers (bummer)
1.5 to 2 pounds mushrooms (I used white, but I'll definitely add some crimini next time)
3 shallots (or more) cut in wedges
1 - 2 cloves garlic, minced
2 - 3 T. olive oil
1 T. soy sauce (I prefer Tamari)
several 2" pieces of fresh rosemary
salt and pepper to taste
Preheat oven to 400.
Trim mushrooms and cut large ones in half. Combine in a bowl with the shallots.
In a separate bowl, whisk together the garlic, soy and olive oil.
Toss mushrooms and shallots with the garlic mixture and transfer to a baking sheet. Place several springs of rosemary about the pan.
Roast for about 30 minutes, stirring once or twice.
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