Steakhouse Roasted Mushrooms

• Produce

  • 2 cloves Garlic
  • 2 tsp Herbs, fresh
  • 1/2 cup Shallot

• Condiments

  • 2 tsp Balsamic vinegar

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 tbsp Butter

• Other

  • 8 ounces (226 grams small to medium sized fresh white mushrooms

Found on afoodcentriclife.com

Description

Ingredients

• 8 ounces (226 grams) small to medium sized fresh white mushrooms
• 1 tablespoon butter
• 1/2 cup thinly sliced shallot (1 medium or about 2 ounces)
• 2-3 cloves garlic, minced
• Salt and pepper
• 2 teaspoons Balsamic vinegar
• 2 teaspoons chopped fresh herbs (chives, parsley, tarragon, oregano) optional
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Directions

• Pre-heat oven to 425° (218 C°). Trim the stems off the mushrooms. If they are dirty, rinse them quickly under a slow stream of cold water while rubbing a few mushrooms at a time in your hands. Lay mushrooms on paper towels to dry. Quarter larger mushroom or halve small ones with a paring knife.
• Warm up a 10″ (25 cm) cast iron skillet over medium heat. Add butter and melt until bubbly, about 1 minute. Add shallot and cook about 1 minute until softened, then add the garlic and cook 1 minute longer. Add mushrooms and turn the heat up to medium. Cook mushrooms until they are starting to brown at the edges and some of the moisture is released and cooked off. Sprinkle with a little salt, pepper. Stir in the vinegar.
• Place the pan into the oven and roast mushrooms for about 7 minutes.  A double recipe will take a little longer. Mushrooms should be browned and moist but not wet. Sprinkle with herbs and serve.
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Nutrition