Prep Time: About 10 minutes
Cook Time: 10-12 minutes
I love mushrooms. I live near the Mushroom Capital of the World so I have the luxury of buying them inexpensively, directly from the grower.They are delicious, nutritious and medicinal. This magic little fungus is the only fruit or vegetable source of the very critical vitamin D. They are low calorie, antiviral and antibacterial. They provide immune system support, contain antioxidants and are a source of vitamins and minerals. There are many varieties of mushrooms including Shitake, Maitake, Enoki, Oyster, or the White Button types that include in their family Portobello and Crimini. The different varieties vary in what they bring to the medicinal table, but they share one common denominator. They are all toothsome little bites of deliciousness. Be sure to buy them organic. They absorb and concentrate whatever they grow in, good OR bad.
14 oz assorted mushrooms, halved and cut into 1 1/2 to 2 “ pieces, if needed (For this recipe I especially like Cremini, Shitake, Portobellos, Chanterelles and Oysters. Maitake and Enoki are so much slimmer than they may burn before the others are finished cooking)
2 tblsp olive oil
1 tsp fresly squeezed lemon juice
1/2 -1 small clove garlic, pressed or minced
1/8 tsp coarse seasalt
1/8 tsp freshly ground pepper
1 tsp finely chopped fresh thyme
1/4 tsp finely chopped fresh rosemary
1/4 tsp finely chopped fresh sage
For Garnish: Spring of Rosemary, Sprig of Sage, 1/2 “ thick slice of Lemon
Preheat oven to 400 degrees. In a medium bowl combine all ingredients except the garnishes. Toss to coat. Arrange on a cookie sheet. Do not crowd. Bake until edges are golden, about 10-12 minutes. Place in a serving dish and serve imediately with garnishes.
*Image courtesy Flickr creative commons.