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| Roasted Mushrooms |
| 4 servings |
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| INGREDIENTS: |
1/2 C medium (domestic) mushrooms cleaned and quartered
1/2 C shiitake mushrooms, cleaned, destemed and sliced
1/2 C cremini mushrooms, cleaned, cleaned and sliced
1/2 C oyster mushrooms, cleaned and rough chopped
4 oz brie
canola oil for sauteing
garlic, chopped
extra virgin olive oil
1/3 C Italian flat leaf parsley, rinsed and picked from stems
1 C port wine reduced to 1/4 cup for garnish (optional)
to taste salt and pepper
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| METHOD |
• If you decide to use the port wine start reducing it while you are
cleaning and prepping your mushrooms.
• When all the mushrooms are ready divide into two even amounts.
• Next bring two saute pans to medium-high heat.
• When ready add enough canola oil to coat the bottom of the pans
(the reason for using canola oil for the cooking process is because it
has a higher smoke point. This means the oil can reach higher temps
before burning. Refined canola oil is 204°C and extra virgin olive oil is
160°C).
• Add the mushrooms to each of the pans. The mushrooms will soak up
a majority of the oil. If the pans seem to dry add a little more oil.
• Next add the chopped garlic approx 1/2 teaspoon in each. Make sure
to give it a quick stir so coat the mushrooms with the garlic so it
does not burn.
• Next season with salt & pepper. Amount will vary according to taste.
• While the mushrooms are cooking preheat your oven to 375°C.
• Once mushrooms are cooked divide among 4 small bowls.
• Cover each bowl with 1oz of the brie.
• Place in the oven for 2-3 minutes (just enough to slightly melt
the brie).
• Drizzle desired amount of extra virgin olive oil on top of brie after
removing from the oven.
• When ready finish with the parsley leafs and the port reduction
if desired.
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