Thursday, May 21, 2015

Rosemary Mushrooms

Rosemary Mushrooms - get the recipe at
Fresh mushrooms, a sprig of rosemary, a sprinkling of salt and pepper and a drizzle of oil combine to create a flavor that is much more than the sum of its parts. Rosemary Mushrooms are great when served over grilled steaks, or as a side dish on their own. I tasted a mushroom straight from the pan the first time I made them and it was all I could do not to devour the full pan of mushrooms before our steaks were off the grill!

COOK'S NOTE: The only secret to cooking great mushrooms is not to stir them too frequently. Allow them to brown before stirring them, this will help develop a golden brown crust and prevent them from being soggy or stewed in their own juices as they cook.

Rosemary Mushrooms
Yield: 4 servings
(printable recipe)

1 tablespoon light flavored olive oil
16 ounces crimini or bella bella mushrooms, quartered or sliced 1/4" thick
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh rosemary, minced

Warm the oil in a large stainless skillet over medium-high heat. When the oil is shimmering, add the mushrooms and toss to coat. Sprinkle with rosemary and let them cook without stirring for 1-2 minutes. Stir, sprinkle with salt and pepper and cook another minute. Serve hot. Enjoy!

Rosemary Mushrooms (perfect over steaks or on their own) - get the recipe at

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