Best Glazed Rosemary Honey Mushrooms Recipes

CYNTHIA'S GLAZED ROSEMARY ONIONS

Steps:

• Preheat oven to 350°F.
• Spray a 9x13 baking dish with non-stick cooking spray.
• Place the onions in the dish, being careful to keep the quarters intact.
• Pour the honey & butter over the onions. Sprinkle with rosemary, salt & pepper.
• Bake for 1 hour. Taste for seasoning & serve.

EASIEST POTLUCK MUSHROOMS

Steps:

• Put margarine and garlic in crock-pot, and turn on High.
• Fill with Cleaned Mushrooms, cover, and walk away for 1-2 hours.
• When you check on them again the mushrooms will be done and in the butter sauce ready to take to your party and everyone will love them.

SAUTEED ROSEMARY MUSHROOMS

Steps:

• Heat in a medium skillet olive oil and butter on medium heat.
• Add sliced mushrooms, shallots and rosemary (keep rosemary on the twig for easy removal later).
• Sprinkle mushrooms with seasonings and brown for approx 10 minutes, stirring occasionally.
• Add wine and continue cooking on med-low heat until moisture is absorbed (about 10-15 minutes), stirring ocasionally.
• Remove rosemary twigs and serve as a side dish.
• Tips: If serving in a bowl, dress bowl with Italian or regular parsley for a more pleasing look. If serving with dinner a red wine use a Marsala cooking wine instead of white/Sherry.

HONEY ROASTED BALSAMIC MUSHROOMS

Steps:

• Marinade -- Toss all the ingredients in a large baggie and toss well to coat the mushrooms. As mentioned above. I like to marinade 1-2 hours. But to start I would just toss and roast. The next time you make them, try marinating a big longer until you find the time that works best for you. Balsamic can be an acquired taste. So start off slow. Also try different vinegars. I have 1 bottle of aged balsamic I use just for this type of dish or a nice salad dressing and it really makes a difference. I don't buy it often but if you use balsamic as often as I do, it is worth it.
• Roasting -- Take a large sheet of aluminum and place the mushrooms in the center and fold up like a package. Just seal well.
• Bake -- 425 for about 20-30 minutes on the middle rack. Or you can make this on the grill outside. Just be careful if you move them around. On a outside grill I do move them around a bit so they don't burn. Just use a spatula vs tongs so you don't puncture the pouch is all.

GLAZED MUSHROOMS AND ONIONS

Steps:

• Bring a medium saucepan of water to a boil.
• Add the onions and cook for 30 seconds.
• Pour the onions into a colander and cool under running water. Drain well.
• With a small sharp knife, trim off a thin layer from the root end of each onion and slip off the skin.
• In a large skillet with a tight-fitting cover over medium heat, melt butter.
• Add the onions, mushrooms, rosemary, salt and pepper.
• Toss gently to coat the vegetables with the butter.
• Cover and reduce to low heat.
• Cook, stirring occasionally, until the juices have evaporated and the vegetables are glazed, 20 to 25 minutes.
• Serve hot.