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Roasted Shiitake Mushrooms with Garlic Oil & Roasted Rubarb

Recipe for May 8, 2011

You can take advantage of the shiitake mushrooms now.  If you have never tried them this is an easy recipe for the first-time mushroom chef.  Eat them with a green salad* and, with spring in mind, a dish of roasted rhubarb*. 

Toss large, fresh shiitake mushroom* caps with a generous amount of garlic oil (extra virgin olive oil brought to a simmer with whole smashed cloves of garlic, steeped, then strained), sea salt, and freshly ground black pepper.  Put them in one layer on a sturdy sheet pan or in a cast-iron skillet and roast in a 425° oven for about 10 minutes, or until golden all over, slightly crispy on the edges, but still juicy inside.

Serves 2 - 4 

From Cooking in the Moment - A Year of Seasonal Recipes – Andrea Reusing – 2011

 

Roasted Rhubarb

Preheat the oven to 350°.  Thickly slice 2 pounds rhubarb* and put it into deep oven-proof pot.  Add ½ cup sugar and ½ cup red wine.  Split open 1 or 2 vanilla beans and add them to the rhubarb.  Roast the rhubarb until very tender, about 30 minutes.

Makes 2 to 3 cups

 

From Canal House Cooking -  Volume 3 -  Hamilton & Hirsheimer

* Ingredients can be found at the market