Tonight we have our last step in getting ready for baby Travis to arrive. We’re taking an infant care class. It’s more so hubby feels more comfortable since he’s not around that many babies, but it’s supposed to be a fantastic class from what I hear. Anyway, since I’ve been having to suffer and eat my steaks well done I try to find side dishes that compliment it and these flavorful mushrooms do the trick. They are easy to prep ahead of time then pop in the oven when you’re ready.
Roasted Mushroom Medley
(Adapted from Italian Food Forever)
2 Pounds Mixed Fresh Mushrooms
2 Garlic Cloves, Chopped
1/2 Cup Olive Oil
Salt & Pepper
1 Teaspoon Chopped Fresh Rosemary
1 Teaspoon Chopped Fresh Sage
1/4 Cup Chopped Fresh Parsley
1 Teaspoon Balsamic Vinegar
Preheat the oven to 350 degrees F.
Wipe the mushrooms with a clean, damp cloth and trim stems.
Slice the mushrooms into pieces no larger than 2 inches in size.
Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms.
Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.
Bake for about 30 to 40 minutes, or until cooked through.
Remove from the heat, and drizzle with the balsamic vinegar.