Roasted mushrooms are sumptuous and very healthy, while being non-fattening. No sweeteners or sugars needed. Different mushrooms have different health benefits. Consuming shiitake mushrooms are very good for lowering blood pressure and cholesterol. In Chinese medicine, they are said to promote healing and help fight cancer. Button mushrooms help wake the appetite, while reducing phlegm or helping against diarrhea. White mushrooms may also help lower blood pressure and detoxify the body. Wood ear/black fungus is chewy with supple texture. These are also good for cardiovascular health, anti-cancer, high blood pressure, and may even help anemia to a point.
Ingredients:
2 lbs Fresh Mushrooms (button, shiitake, white, oyster, etc)
4 Garlic Cloves, chopped and minced
1/2 Cup Olive Oil
1 Teaspoon Chopped Fresh Rosemary
1 Teaspoon Chopped Fresh Sage
1/4 Cup Chopped Fresh Parsley
1 Teaspoon Balsamic Vinegar
Salt and black pepper to taste.
4 Garlic Cloves, chopped and minced
1/2 Cup Olive Oil
1 Teaspoon Chopped Fresh Rosemary
1 Teaspoon Chopped Fresh Sage
1/4 Cup Chopped Fresh Parsley
1 Teaspoon Balsamic Vinegar
Salt and black pepper to taste.
Directions:
Preheat the oven to 350 degrees F.
Wipe the mushrooms. Use a clean and damp cloth. Trim stems.
Slice the mushrooms into small pieces. An inch to an inch-and-a-half will do, in size.
Mix the olive oil with the garlic and herbs, then season inside an ovenproof dish.
Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.
Bake for about 30 to 40 minutes.
Remove from the heat. Drizzle with the balsamic vinegar.
If you want to add this to fresh arugula or watercress, you can do so as a kind of salad. Add lemon juice to taste. It is possible to not use rosemary and sage, and just add fresh minced chopped cilantro and minced basil at the very end, after done cooking.
Wipe the mushrooms. Use a clean and damp cloth. Trim stems.
Slice the mushrooms into small pieces. An inch to an inch-and-a-half will do, in size.
Mix the olive oil with the garlic and herbs, then season inside an ovenproof dish.
Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.
Bake for about 30 to 40 minutes.
Remove from the heat. Drizzle with the balsamic vinegar.
If you want to add this to fresh arugula or watercress, you can do so as a kind of salad. Add lemon juice to taste. It is possible to not use rosemary and sage, and just add fresh minced chopped cilantro and minced basil at the very end, after done cooking.
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