Best 2 Maggie Beers Roasted Mushrooms Recipes

**Roasted Mushrooms - A Culinary Journey into Flavor and Simplicity**

Embark on a culinary adventure with Maggie Beer'sRoasted Mushrooms, a symphony of flavors and textures that will tantalize your taste buds. These delectable morsels, carefully selected and lovingly prepared, offer a versatile culinary experience, from simple side dishes to hearty main courses. Indulge in the earthy richness of mushrooms roasted to perfection, enhanced by a medley of herbs, spices, and zesty citrus notes. With variations ranging from classic butter-roasted mushrooms to sophisticated balsamic-glazed creations, this article presents a collection of recipes that cater to every palate and occasion. Roasted mushrooms take center stage, transformed into culinary masterpieces that are both visually stunning and incredibly flavorful. Whether you're a seasoned chef or a home cook seeking inspiration, Maggie Beer's Roasted Mushrooms will guide you through a culinary journey that celebrates the beauty and versatility of this humble ingredient.

Let's cook with our recipes!

SHEET-PAN ROASTED MUSHROOMS AND SPINACH

Sheet-Pan Roasted Mushrooms and Spinach image

If you love to cook but don't always feel like cooking, this minimalist recipe is the recipe for you. Great with just about any protein - salmon, steak, chicken or even eggs, wrapped into an omelet - it comes together in under a half-hour, and develops loads of character from its time spent in the oven. While this versatile vegan side pairs well with protein, it's also great over rice or noodles.

Provided by Millie Peartree

Categories weekday, vegetables, side dish

Time 25m

Yield 4 servings

Number Of Ingredients 6

Ingredients

1 pound cremini mushrooms (or any combination of mushrooms you like), trimmed and sliced
3 small shallots, peeled and sliced
4 garlic cloves, peeled and chopped
2 tablespoons olive oil, plus more as needed
Kosher salt and black pepper
2 (5-ounce) containers baby spinach

Steps:

Heat oven to 425 degrees. On a rimmed baking sheet, toss together mushrooms, shallots, garlic and 2 tablespoons olive oil. Season with salt and pepper and spread in an even layer. Roast until golden brown, about 15 to 20 minutes.
Add spinach to the sheet pan, toss with mushrooms, and roast until wilted, about 5 minutes, turning once after 2 or 3 minutes and drizzling with a bit of olive oil if the mixture seems dry. Taste, and adjust seasoning. Serve hot or at room temperature.

MUSHROOM AND BEEF BURGERS

Mushroom and Beef Burgers image

These hamburgers - cut through with roasted mushrooms - are inspired by the versions cooked by the chef Scott Samuel of the Culinary Institute of America. The recipe came to The Times in 2013, in Martha Rose Shulman's "Recipes for Health" column. They are here made of half beef, half roasted mushrooms, though Mr. Samuel went two parts meat to one part mushrooms. Either way, they are incredibly moist.

Provided by Martha Rose Shulman

Categories dinner, easy, sandwiches, main course

Time 50m

Yield Eight 4.5-ounce patties or six 6-ounce patties

Number Of Ingredients 9

Ingredients

1 pound lean ground beef
1 pound roasted mushroom base
1/2 cup finely chopped onion
Salt and freshly ground pepper to taste
1/2 teaspoon Worcestershire sauce
1/2 cup chopped fresh parsley or a mix of parsley, mint, cilantro and dill
1 egg
Canola or grapeseed oil for the pan (1 to 2 tablespoons)
Hamburger buns (preferably whole wheat), lettuce, sliced tomatoes, and the usual burger fixings

Steps:

In a large bowl, mix together the beef, roasted mushroom base, onion, salt, pepper, Worcestershire sauce, herbs, and egg. Form 6 to 8 patties and place them on a plate or a lightly oiled sheet pan. Refrigerate for 30 minutes.
Preheat the oven to 425 degrees. Line a sheet pan with parchment. Heat 1 or 2 large, heavy skillets over medium-high heat and add enough oil to lightly coat the bottom (about 1 tablespoon). When the pans are hot, add the patties and cook for 4 minutes on each side. Transfer to the parchment-lined sheet pan and place in the oven for 5 minutes. Remove from the oven, let sit for a couple of minutes, and serve.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 10 grams, Carbohydrate 3 grams, Fat 18 grams, Fiber 1 gram, Protein 15 grams, SaturatedFat 6 grams, Sodium 351 milligrams, Sugar 2 grams, TransFat 1 gram

Tips:

Choose the Right Mushrooms: Use a variety of mushrooms, such as button, oyster, shiitake, and cremini, for a more flavorful dish.
Clean and Trim: Clean the mushrooms with a damp cloth and trim off any woody stems.
Use Aromatics: Add aromatic vegetables like onions, garlic, and shallots to enhance the flavor of the mushrooms.
Season Wisely: Use a combination of salt, pepper, and herbs like thyme, rosemary, and oregano to season the mushrooms.
Roast at High Heat: Roasting the mushrooms at high heat will caramelize them and bring out their natural flavors.
Don't Overcrowd the Pan: To ensure even cooking, roast the mushrooms in a single layer without overcrowding the pan.
Add Acid: A squeeze of lemon juice or a splash of vinegar can brighten up the flavors of the roasted mushrooms.
Serve with Dipping Sauce: Serve the roasted mushrooms with a dipping sauce like aioli, tzatziki, or a simple vinaigrette.

Conclusion:

Maggie Beer's Roasted Mushrooms is a versatile and flavorful dish that can be enjoyed as an appetizer, side dish, or even as a main course. With its simple ingredients and easy preparation, this recipe is perfect for busy home cooks and those looking for a healthy and delicious meal. The combination of roasted mushrooms, aromatic vegetables, and herbs creates a symphony of flavors that will tantalize your taste buds. Whether you serve them as a standalone dish or pair them with grilled meats, pasta, or salads, these roasted mushrooms are sure to be a hit at your next gathering.