Best 2 Garlic Rosemary Mushrooms Recipes

Indulge in a culinary journey with our versatile garlic rosemary mushrooms recipe collection, encompassing a range of delectable dishes to tantalize your taste buds. From savory starters to hearty main courses and even a delectable pizza topping, these recipes showcase the earthy flavors of mushrooms, complemented by the aromatic duo of garlic and rosemary. Embark on a culinary adventure as we guide you through a symphony of flavors, textures, and cooking techniques, transforming ordinary mushrooms into extraordinary culinary creations. Whether you're a seasoned chef or a home cook seeking inspiration, our garlic rosemary mushroom recipes will elevate your meals to new heights of culinary excellence.

Check out the recipes below so you can choose the best recipe for yourself!

VEAL SHOULDER WITH PORCINI MUSHROOMS, GARLIC AND ROSEMARY

Veal Shoulder with Porcini Mushrooms, Garlic and Rosemary image

Categories Beef Garlic Mushroom Tomato Braise Passover Low Carb Rosh Hashanah/Yom Kippur Veal Red Wine Spring Kosher Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 14

Ingredients

1 3/4-ounce package dried porcini mushrooms
8 large garlic cloves
1 tablespoon chopped fresh rosemary
1 tablespoon fresh thyme leaves
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 5-pound veal shoulder clod roast, tied to hold shape
1/4 cup olive oil
2 pounds meaty veal neck bones
4 cups canned low-salt chicken broth
1/2 cup dry red wine
1/2 cup drained chopped canned tomatoes
3 tablespoons tomato paste
1 tablespoon balsamic vinegar

Steps:

Preheat oven to 350°F. Grind mushrooms to powder in coffee or spice mill. Coarsely chop garlic, rosemary, thyme, salt and pepper in processor. Set aside 1 tablespoon garlic mixture; press remainder, 1/2 teaspoon at a time, into center of veal through openings of string (or poke holes in veal and push garlic mixture in). Coat outside of veal with mushroom powder.
Heat oil in heavy large pot over medium-high heat. Add bones and brown well, about 8 minutes. Transfer bones to bowl. Add veal to pot. Brown on all sides, about 5 minutes. Add reserved 1 tablespoon garlic mixture and any remaining mushroom powder to pot around veal and stir 1 minute. Arrange bones around veal. Add broth, wine, tomatoes, tomato paste and vinegar. Bring to boil. Cover; place in oven and roast until veal is tender, turning veal every 30 minutes, about 2 hours. Cool veal uncovered 1 hour. Discard bones. Refrigerate until cold, then cover and keep refrigerated 1 day. Scrape off fat from surface of sauce. Transfer veal to work surface, scraping any sauce back into pot. Remove strings. Cut veal crosswise into scant 1/2-inch-thick slices. Overlap slices in large baking dish. Boil sauce until reduced to 3 1/2 cups, about 20 minutes. Season to taste with salt and pepper. Spoon sauce over veal. (Can be prepared 2 days ahead. Cover with foil and chill.)
Preheat oven to 350°F. Bake veal covered until heated, about 35 minutes.

RUBY TUESDAY'S GARLIC AND ROSEMARY STUFFED MUSHROOMS

Ruby Tuesday's Garlic and Rosemary Stuffed Mushrooms image

Here is another "copycat" recipe from CDKitchen.com. If you love garlic and mushrooms, try these! I have made this recipe using "baby bella" mushrooms instead of the "white stuffing-mushrooms", and it is wonderful! Makes a great appetizer or "party snack".

Provided by Dee514

Categories Vegetable

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 head garlic
3 tablespoons olive oil, plus
1 teaspoon olive oil
16 mushrooms (2 inch diameter)
1 teaspoon butter
3/4 cup fine fresh sourdough breadcrumbs
1 tablespoon chopped fresh parsley
1 1/2 teaspoons chopped fresh rosemary
vegetable oil cooking spray (Pam)
fresh rosemary (to garnish) (optional)

Steps:

Preheat oven to 400 degrees F.
Peel outer papery skin from garlic head.
Cut off top 1/3" to expose garlic cloves.
Place garlic head, cut side up, in small ramekin.
Drizzle 1 1/2 Tablespoons oil over garlic head.
Wrap ramekin in double thickness of foil.
Place in oven; roast garlic for 30 minutes.
Open top of foil, exposing garlic, continue to roast garlic until golden (about 20 minutes).
Remove from oven and cool.
Cut out mushroom stems; chop stems finely.
Melt butter with 1 teaspoon oil in heavy medium skillet over medium-high heat.
Add chopped stems; sauté until beginning to release juices (about 3 minutes).
Add breadcrumbs; stir until crumbs are toasted (about 5 minutes).
Remove skillet from heat.
Mix in parsley and chopped rosemary.
Separate roasted garlic into cloves and peel; reserve oil.
Using fork, finely mash enough garlic in bowl to measure 1 1/2 Tablespoons.
Mix in reserved oil.
Stir garlic mixture into chopped mushroom mixture.
Season with salt and pepper.
Line large baking sheet with foil, spray with oil spray.
Brush mushroom caps with 1 1/2 Tablespoons oil.
Place rounded side down on prepared sheet.
Lightly salt mushrooms.
Spoon filling into mushrooms, mounding in center.
**Canbe made 1 day ahead.
Cover& chill.
Preheat oven to 375°F.
Bake mushrooms uncovered until tender (about 20 minutes).
Arrange on platter; garnish with rosemary sprigs, if desired.

Tips:

To clean mushrooms, use a soft brush or a damp paper towel to wipe away any dirt or debris. Avoid rinsing mushrooms under water, as this can make them soggy.
Use a variety of mushrooms for a more flavorful dish. Some good options include white mushrooms, cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
If you don't have fresh rosemary, you can use 1 teaspoon of dried rosemary.
Serve the mushrooms immediately after cooking, while they are still hot and juicy.

Conclusion:

Garlic rosemary mushrooms are a delicious and versatile side dish that can be enjoyed with a variety of meals. They are easy to make and can be ready in just 20 minutes. Whether you are serving them with steak, chicken, or fish, these mushrooms are sure to be a hit.