BAKED HERBED MUSHROOMS

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 lb whole mushrooms
  • 1 can beef broth
  • 2 tbsp butter
  • 2 tbsp flour
  • 1/4 cup milk
  • 2 cloves garlic, minced
  • 1 tsp basil
  • 1/2 oregano
  • 1/4 thyme
  • 1/4 rosemary
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 tbsp dried breadcrumbs, optional
  • *you can substitute 2 tsp herbes de provence or italian seasoning in place of basil, oregano, thyme and rosemary.

Directions

  • I love mushrooms made in a pot roast, but didn't have the need for an entire pot roast just for me, so I created these mushrooms.
  • 1 lb whole mushrooms
  • 1 can beef broth
  • 2 tbsp butter
  • 2 tbsp flour
  • 1/4 cup milk
  • 2 cloves garlic, minced
  • 1 tsp basil
  • 1/2 oregano
  • 1/4 thyme
  • 1/4 rosemary
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1 tbsp dried breadcrumbs, optional
  • *you can substitute 2 tsp herbes de provence or italian seasoning in place of basil, oregano, thyme and rosemary.
  • Preheat oven to 400F
  • Bring broth to a boil in a saucepan over medium-high heat. While broth is heating, melt butter in a microwave-safe dish. Whisk flour into butter, 1 tbsp at a time. Whisk in milk, also 1 tbsp at a time. Pour into heated broth and bring to a full, rolling boil. Cook 5-10 minutes or until broth mixture begins to thicken slightly (whisk often). Remove from heat and stir in garlic, basil, oregano, thyme, rosemary, salt and pepper.
  • Wash mushrooms well in cool water. Arrange in a small baking dish. Pour broth mixture over mushrooms, coating well. Dust with breadcrumbs if using. Bake 20-25 minutes, or until mushrooms are thoroughly heated, stirring occasionally.
  • Keep mushrooms whole or sliced. Serve on top of steamed rice, couscous, or with pasta drizzled in olive oil. Also great for salads.
  • www.jennscookbook.com

Notes

I love mushrooms made in a pot roast, but didn't have the need for an entire pot roast just for me, so I created these mushrooms.

Categories: Mushroom  Oven  Side Dish 

Website Credit: www.jennscookbook.com

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