I'm the kind of person that has random and various esoteric ingredients just laying around and waiting for that perfect recipe. One such example is Chardonnay salt.....But while digging around (yet again) in the cupboards, I found a little bottle of cognac and remembered that Jamie Oliver had roasted mushrooms with it. The rosemary, cognac, and truffle oil I added (instead of olive oil) made this mushroom dish very woodsy. I imagined these mushrooms would be great side to serve alongside lamb (if you make lamb) or on top of polenta with cheese.
I used all baby bellas and recipe was still good--next time, I will use a mixture of mushrooms. This is a ridiculously easy recipe & made the rest of my dinner pale in comparison. Note: Parchment paper is available in baking shops and also in the baking section of most grocery stores. In addition (or instead of rosemary), you can also use thyme and sage to flavour the mushrooms.
ROASTED MUSHROOMS WITH COGNAC
Adapted from Jamie’s Italy by Jamie Oliver
- 1 pound of mixed mushrooms (cremini, oyster, shiitake), cleaned with larger mushrooms cut in half
- 4 Tbsp. extra virgin olive oil (Truffle-flavored olive oil is awesome too!)
- 1-1/2 tsp. sea salt (or Chardonnay-flavored salt if you're weird like me)
- 1 tsp. freshly ground black pepper
- 1 Tbsp. fresh rosemary, chopped
- 2 Tbsp. cognac
- Freshly chopped parsley, for garnish
Preheat the oven to 400 degrees F.