ROASTED SHITAKE, PORTOBELLO, AND CRIMINI MUSHROOMS

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Roasted Shitake, Portobello, and Crimini Mushrooms image

Provided by Alfred Portale

Categories     Garlic     Herb     Mushroom     Side     Roast     Vegetarian     Rosemary     Fall     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 4

1 3/4 pounds mixed shiitake, baby portobello, and crimini (baby bella) mushrooms, shiitakes stemmed, all mushrooms cut into 1 1/2-inch pieces
2 large fresh rosemary sprigs, cut into 1/2-inch pieces
5 large garlic cloves, coarsely chopped
1/2 cup extra-virgin olive oil

Steps:

  • Preheat oven to 500°F. Combine mushrooms, rosemary, and garlic in large bowl. Mix in oil. Spread mushrooms in single layer on large rimmed baking sheet; sprinkle with salt and pepper. Roast mushrooms until brown, stirring occasionally, about 18 minutes. Transfer mushrooms to bowl and serve.

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