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Roasted vegetables

Oven reveals earthy flavor of mushroom

By wire services
Published January 19, 2005

Roasting is a popular method to bring out a vegetable's sweet side. Familiar choices are garlic, asparagus, carrots or beets.

But don't stop there; roasting works wonderfully with mushrooms.

Roasting is especially a winning technique with mushrooms, concentrating their earthy flavor, and it takes no effort. Roasting works with cremini, shiitake, oyster as well as trusty button mushrooms.

Preheat an oven to 450 degrees; toss the mushrooms with extra-virgin olive oil, fresh herbs such as thyme or rosemary, and a hint of garlic, if that suits your taste.

Season them with salt and pepper. Spread them out on a roasting pan or casserole and roast the mushrooms until golden, about 25 minutes. (If you stir a splash of water or broth into the pan of hot roasted mushrooms, they get glazed with the collected pan juices.)

Roasted mushrooms are wonderful with sauteed chicken, grilled beef or lamb chops.

[Last modified January 18, 2005, 10:53:33]

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