This months Weekend Cookbook Challenge was to cook with garlic. Works for me, since I love the stuff. I wished I hadn't already cooked out of The Garlic Lovers Cookbook as there were a gazillion recipes I still want to try from that.
I ended up finding a recipe to cook that was in The Food Network Kitchens Favorite Recipes. This recipe made a wonderful side dish with a nice juicy medium rare rib-eye. I did have a bit of a problem with the shiitake mushrooms being a bit tough (and I followed the Kitchen Tips in the book and took off the stems). And absolutely this needs more garlic added! But other than that it was pretty good and very easy to make. Alas, the mushrooms were a bit expensive so not a dish I'll make on a regular basis.
This months Weekend Cookbook Challenge will be posted on the Chocolate Moosey blog in a few days.
MUSHROOMS WITH ROSEMARY & GARLIC
1 1/2 pounds mixed fresh mushrooms, such as shiitake, cremini, or oyster, trimmed and cleaned
6 garlic cloves, smashed
3 sprigs fresh rosemary
1/2 cup extra-virgin olive oil
1 1/2 teaspoons kosher salt, plus additional for seasoning (optional)
Freshly ground black pepper
1/4 cup water
Preheat the over to 450 degrees F. Toss the mushrooms, garlic, and rosemary with the olive oil in a shallow baking pan. Season with the 1 1/2 teaspoons salt and pepper to taste and toss again. Roast the mushrooms until golden, 20 to 25 minutes. Stir in the water, scraping up the brown bits on the bottom of the pan and tossing until the mushrooms are glazed. Season with more salt, if desired, and serve warm or at room temperature. Makes 4 servings.
From The Kitchens: Never wash mushrooms. Wipe or brush dirt off with a paper towel or mushroom brush. Shiitake stems are too tough to eat, so they must be removed. Cremini and oyster stems are fine left on.
NOTE: I used about half cremini mushrooms and then the rest a of combination of shiitake and oyster. I did add the salt.
NOTE: The fresh rosemary sprigs tended to fall apart in the pan which meant picking out rosemary leaves from the final dish (though I like the taste of rosemary I don't like the hard stiff leaves in my food).