Roasted Rosemary-Thyme Mushrooms

Bag items: cremini mushrooms, shiitake mushrooms, fresh thyme, rosemary, olive oil

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Have you ever gone to make a meal, whether it’s eggs or a salad or something else entirely, and thought to yourself, “I should add some vegetables but don’t feel like waiting for them to roast/cook/magically make themselves?”  If so, this is a great way to get ahead of those times by having tasty roasted veggies in the fridge at the ready!

I happen to love mushrooms in almost everything, but especially in omelets.  The only problem is that I never want to wait the 30 minutes for them to roast, to add them to my omelet.  By roasting them ahead of time, with fresh herbs that add a ton of great flavor, I can still make a fast breakfast that has lots of veggies in it.  Making a salad for lunch?  Same thing.  Add some of these roasted mushrooms to it.  I found these were really helpful to have on hand in the fridge and helped me eat more veggies throughout the week.

The recipe for these is so easy, and you can literally order everything from HH, then toss it together when your delivery comes.  Omelets for days!  Literally!

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The most time consuming part of this is cleaning the mushrooms and slicing them.  Take a damp paper towel and rub any dirt off the mushrooms that way, rather than running them under water, much of which they can absorb.

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Once you have your bowl of sliced mushrooms, add the chopped herbs and olive oil:

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Stir it gently, then spread the mushrooms out on a roasting pan covered in parchment paper:

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Roast at 400 degrees for about 15 minutes, then take them out and toss them a bit so that they all cook evenly.  They will look like this about halfway through:

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Then pop them back in the oven for another 10-15 minutes, and they will come out looking like this, smelling like a rosemary fairy just visited:

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That’s it!  Let them cool before putting them in an airtight container in the fridge.  They will last a few days in the fridge, but there’s a good chance you will eat them all before then!

Roasted Rosemary-Thyme Mushrooms

Ingredients

3 HH containers of mushrooms, a mix of cremini and shiitake
1 1/2 Tbsp. chopped rosemary
2 Tbsp. fresh thyme, stems removed
2 Tbsp. olive oil
1/2-3/4 tsp. salt, depending on how salty you like your veggies!

Instructions

  • Start by cleaning and thinly slicing your mushrooms.  Try to get the slices to be roughly the same size so that they cook evenly, but don’t make yourself crazy.
  • Place all of your mushrooms in a big bowl, then sprinkle with olive oil and chopped herbs.
  • Place on a sheet pan lined with parchment paper, and roast at 400 degrees for 30 minutes, tossing the mushrooms at the halfway mark.
  • When they finish roasting, add the salt, mix thoroughly.
  • Enjoy!

 

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