Herb-roasted Mushrooms Recipe
Yield: 30 mushroomsRecipe by luhu.jp
Ingredients:
Juice of 1 lemon,
2 tsp: Herbes de provence,
1 tsp: Hot pepper sauce,
1 tsp: Salt,
1/2 tsp: White pepper,
1/2 cup: Olive oil,
3 lbs: Large mushrooms stems discarded,
Directions:
1. Preheat oven to 450F. In a medium bowl, combine lemon juice with
the herbes de Provence, hot pepper sauce, salt and pepper. Stir in
olive oil. Add the mushrooms and toss until coated.
2. Spread the mushroom caps on a large non-stick baking sheet, stemmed
sides up. Bake for 30 minutes. Turn mushrooms over and continue
baking for about 15 minutes more, or until tender. Let cook
completely before serving. Can be refrigerated, covered, for up to 4
days. Return to room temperature before serving.
Food and Wine Collectors Issue: The Only Entertaining Guide Youll
Need May 1995
Submitted By DIANE LAZARUS On 06-08-95
Source from luhu.jp
the herbes de Provence, hot pepper sauce, salt and pepper. Stir in
olive oil. Add the mushrooms and toss until coated.
2. Spread the mushroom caps on a large non-stick baking sheet, stemmed
sides up. Bake for 30 minutes. Turn mushrooms over and continue
baking for about 15 minutes more, or until tender. Let cook
completely before serving. Can be refrigerated, covered, for up to 4
days. Return to room temperature before serving.
Food and Wine Collectors Issue: The Only Entertaining Guide Youll
Need May 1995
Submitted By DIANE LAZARUS On 06-08-95
Source from luhu.jp