I've decided to actually do some cooking during the upcoming week. Problem is, I'm not quite sure what to make?
So while aimlessly wandering down the isles of Trader Joe's I grabbed a couple of packages of sliced mushrooms. I usually purchase whole mushrooms and slice them myself, but I had decided to make roasted mushrooms, so the pre-sliced crimini and white mushrooms would do.
Whenever I really can't figure what to do I'll go for one of my "ingredients". These roasted mushrooms can be used many ways, for pasta sauces, they can be pureed and used as a thickener for soups, as sandwich topping (ice cream topping???, guess not), and dips.
Any type of mushroom can be used, I've used enoki's, portabellos, shiitakes, oyster( be sure to remove stems, need to be careful with these they tend to liquidize). I decided to go with plain buttons and crimini's. I think the recipe is originally from Charlie Trotter - I don't have the original, but as with most recipes, I made adjustments to accommodate my taste, and have added ingredients (soy sauce, red wine) as well.
1 1/2 - 2 lbs Mushrooms Sliced
1 Medium Onion Finely Chopped
4 Cloves Garlic Minced
1/3 Cup Extra Virgin Olive Oil
1/2 Cup Water
1/4 Cup Red Wine
1 Tb Soy Sauce
2 tsp Kosher/Sea Salt
Fresh Ground Pepper
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
Place all ingredients in a baking pan, mix together, cover well, and roast at 325 degrees for 45 minutes. Cool in liquid and refrigerate, mushrooms will last up to 1 week in a covered container.
Now what am I going to do with this? Stay Tuned........