Roasted Mushrooms with Rosemary
Fresh Rosemary brings an amazing earthy element to these Roasted Mushrooms with Rosemary. Serve these as an appetizer or a side to your main.
- 3 lbs crimini mushrooms
- 2 Tbsp chopped fresh rosemary
- 1 shallot, diced
- 6 garlic cloves, minced
- 3 Tbsp olive oil
- 1/4 cup white wine
- salt and pepper to taste
- Preheat your oven to 450ºF.
- In a bowl toss together the mushrooms, rosemary, shallot, garlic, olive oil and white wine. Season with salt and pepper. Pour onto a sheet pan and roast, stirring halfway, until golden brown and soft, about 20 minutes. Serve.
Serve with a sprig of fresh rosemary to garnish. Make sure to stir the pan halfway to get an even browning.