Yield: 12 servings
|½ cup||Olive oil or vegetable oil|
|12 mediums||Portobello mushrooms; stemmed|
|3 tablespoons||Chopped fresh garlic|
|\N \N||Salt and freshly ground black pepper; to taste|
|2 pounds||Shiitake mushrooms; stemmed|
|2 pounds||White button mushrooms|
|2 pounds||Mixed wild mushrooms|
|\N \N||Such as oyster; morel or|
|\N \N||; chanterelles|
|\N \N||Chopped fresh herbs for garnish|
|12 \N||SERVINGS DAIRY-FREE|
Roasting intensifies the earthy flavor of wild mushrooms. These make a wonderful accompaniment to the baked Miso Marinated Tofu. The mushrooms can be roasted up to 4 days ahead if kept in a covered container with the cooking liquid.
Preheat oven to 400 degrees. Pour ¼ cup oil into a rimmed baking sheet.
Arrange portobellos on prepared sheet, sprinkle with 1 tablespoon garlic, salt and pepper. Toss mushrooms to coat. Roast in oven 12 to 15 minutes.
Remove from oven and let cool in pan.
In another rimmed baking sheet, pour ¼ cup oil. Add shiitakes, white button and mixed mushrooms. Sprinkle with salt and pepper, remaining garlic and oil. Toss mushrooms to coat. Roast in oven 12 to 15 minutes. Remove from heat and let cool in pan.
Just before serving, Preheat oven to 450 degrees. Bake just until heated through, about 5 minutes. Serve with tofu if desired, and sprinkle with fresh chopped herbs, such as chives, basil and parsley.
PER SERVING: 158 CAL; 7G PROT.; 5G TOTAL FAT (1G SAT. FAT); 24G CARB.:0 CHOL.; 22MG SOD.; 8G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 20, 1999.
Recipe by: Vegetarian Times, June 1998, page 36 Converted by MM_Buster v2.0l.