Recipes

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.

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