Best 5 Roasted Mushrooms Baked With A Bourbon Cream Sauce Recipes

PERFECT ROASTED MUSHROOMS

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Clean the mushrooms and pat them dry. Slice the mushrooms in half. In a large bowl, toss them with the olive oil, garlic powder, and kosher salt. Line a baking sheet with parchment paper and spread the mushrooms in a single layer on top.
• Bake 10 to 12 minutes until the mushrooms are tender. Serve topped with fresh herbs.

BOURBON AND BABY BELLA MUSHROOM SAUCE

Steps:

• Combine bourbon, soy sauce, brown sugar, Worcestershire sauce, basil, rosemary, and pepper in a small bowl; whisk until blended and sugar is dissolved.
• Heat a skillet over medium heat. Add 1 tablespoon clarified butter and 1/3 of the mushrooms; saute until nicely browned, 5 to 7 minutes. Remove mushrooms to a plate and repeat with remaining batches, adding more butter as needed.
• Add shallots to the skillet and saute until tender, about 5 minutes. Return browned mushrooms to the skillet and pour in bourbon mixture. Cook over medium heat until slightly reduced, scraping the bottom as you cook, 2 to 3 minutes. Reduce heat and stir in heavy cream. Simmer until blended and thickened to desired consistency, 3 to 5 minutes. Season with salt.

ROASTED MUSHROOMS BAKED WITH A BOURBON CREAM SAUCE

Steps:

• Mushrooms -- I toss the whole cremini mushrooms after cleaned and the end of the stem removed with olive oil, rosemary, salt and pepper. Then bake on a cookie sheet lined with aluminum foil for 20 -30 minutes at 400F until soft and lightly golden brown. You don't want them over cooked and falling apart.
• Transfer the mushrooms to a casserole dish sprayed with Pam or lightly greased.
• Sauce -- In a medium size sauce pan add the oil and heat to medium. Add the onion and garlic and cook until the onion begin to brown, keep on medium low heat, you don't want them to burn or get crispy, just lightly saute.
• Sauce II -- after the onions are done, add in the flour to slightly thicken. Then add the wine and bourbon and let reduce and scrape up any drippings then add the chicken broth and bring to a medium heat to make a sauce. Let it cook 2 minutes to heat up and slightly reduce then add the heavy cream and season to taste. Cook 3-4 minutes to slightly reduce and thicken.
• Pour over the mushrooms in the casserole dish.
• Topping -- In a measuring or mixing cup melt the butter in the microwave, just 10 seconds and add the bread crumbs and mix well. Top the mushrooms.
• Bake 20 minutes on 400F until bubbly and the crust is golden brown.
• This is a lighter sauce which is great when served over sliced pork or chicken. The sauce is absolutely wonderful over butter noodles, rice, couscous, and just about anything.

EASY BAKED MUSHROOMS

Steps:

• Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.

BALSAMIC-THYME ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
• Gently clean off mushrooms with a damp paper towel. Cut off stems and discard. Cut any larger mushrooms in half so mushrooms are all about the same size and place in a medium bowl.
• Cut the white parts of the green onions into 1/2-inch pieces and add to the mushrooms. Thinly slice the green parts and set aside for later.
• Whisk oil, vinegar, thyme, 1/2 teaspoon salt, and pepper together in a small bowl. Drizzle over the mushroom mixture and toss to coat. Place in a single layer on the prepared baking sheet.
• Roast in the preheated oven for 10 minutes. Flip mushrooms over and roast for an additional 10 minutes. Remove from the oven and season with more salt, if desired. Sprinkle with reserved green onion parts.