Thursday, May 24, 2007

Greek Style Roasted Mushrooms with Red Pepper, Oregano, Mint, and Feta


Being the intuitive never-follow-a-recipe type of cook that I am, I've been slow to develop any appreciation for the science-based books and magazines produced by Cook's Illustrated. If you're not familiar with their methods, these people test lots of recipes for a certain dish, and then present recipes they consider to be best, along with discussion at how they arrived at their conclusions.

However, my previous lack of appreciation for Cook's Illustrated did a complete turn around after I started flipping through The Best Vegetable Recipes recently at Costco. I'm also intuitive in my cookbook-buying habits. I pick up the book, flip to a few pages, and if I don't see anything I'm likely to try, I put the book down. When I flipped through this book I immediately saw recipes that looked interesting. This is the first one I tried, and it was a complete success. And I only changed the recipe a little bit (increasing the red pepper, lemon juice, and oregano and adding mint) which Cook's Illustrated probably doesn't realize is quite a compliment from me.

This is my entry for Weekend Herb Blogging #84, hosted by Ellie of Kitchen Wench. Last week I also featured oregano in Green Bean Salad with Hearts of Palm, Olives, Red Pepper, and Feta. I don't want to repeat myself, but remember oregano is considered one of The World's Healthiest Foods, due to the high levels of anti-oxidants.

Wash mushrooms, cut in pieces, then toss with olive oil, salt, and pepper, and arrange on a roasting pan lined with foil. (Using the foil was a great tip.)

Roast at 450 F for 12-15 minutes, until mushrooms are starting to get brown and liquid is mostly evaporated. (I used a convection oven at 425 F.)

Turn mushrooms over with a metal spatula and return to oven to roast about 10 minutes longer.

Then toss with a mixture of olive oil, lemon juice, diced roasted red pepper, chopped oregano, and chopped mint which has been marinating. Sprinkle with a little roasted feta and devour immediately.

Greek Style Roasted Mushrooms with Red Pepper, Oregano, Mint, and Feta
(Makes about 4 servings, recipe adapted from The Best Vegetable Recipes by Cook's Illustrated.)

(Edit - this is great with roasted peppers from a jar, but if you want to bump up the flavor with freshly roasted red peppers, here is How to Roast Red Bell Peppers on a Barbecue Grill.)

Ingredients:
4 T extra virgin olive oil
2 T fresh mint, finely chopped
2 T fresh oregano, finely chopped
2 T fresh lemon juice
1/2 cup roasted red pepper from a jar, diced into small pieces
1 pound fresh white or crimini mushrooms (I used crimini, also called Baby Bella mushrooms due to the brown color which resembles portabellas.)
1/3 cup crumbled Feta cheese
salt, fresh ground black pepper to taste

Instructions:
Preheat oven to 450 F and line a roasting pan with aluminum foil. Mix 2 T olive oil with the lemon juice, diced red pepper, chopped mint, and chopped oregano. Set aside to marinate while you prep and roast mushrooms.

Wash mushrooms (Cook's Illustrated says it's fine to wash mushrooms when they're going to be cooked.) Cut large mushrooms into quarters and smaller ones in half and toss with remaining 2 T olive oil and salt and pepper. Arrange on foil-lined roasting pan.

Roast at 450 F for 12-15 minutes, until mushrooms are starting to get brown and liquid is mostly evaporated. Then turn mushrooms over with a metal spatula and return to oven to roast about 10 minutes longer. Mushrooms should be brown all over. (I roasted mine at 425 F in a convection oven for the same times listed here.)

Place mushrooms into large bowl and toss with the oil/lemon/herb/pepper mixture. Taste and add more salt and pepper if desired. Sprinkle with crumbled Feta cheese and serve immediately.



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South Beach Suggestions:

This would be a perfect side dish for any phase of the South Beach Diet. This would taste great with Very Greek Grilled Chicken, Chicken Cordon Bleu, or Roasted Salmon with Balsamic Sauce. For phase two or three, add something like Barley Salad with Lemon and Mint.

More Roasted Mushroom Dishes to Savor:
(Recipes from other blogs may not be South Beach friendly, check ingredients)
Roasted Carrots and Mushrooms with Thyme
Roasted Asparagus and Mushrooms with Spike Seasoning
Pan-Roasted Chicken with Mushrooms, Onions, and Rosemary
Roasted Mushrooms with Cognac from Cream Puffs in Venice
Rainbow Chard Mushroom Sandwiches from One Hot Stove
Karina's Savory Vegetable Kugel from Gluten-Free Goddess
Pasta with Roasted Vegetables and White Bean Pesto from Fat Free Vegan Kitchencounter customizable free hit

21 comments:

  1. Kalyn, the temperature here in São Paulo is 11ºC now and yet you made me crave salad! :)

    It looks delicious!

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  2. Well, hello ... That looks totally fantastic good.
    I have big portabellas in the fridge and plenty of oregano and mint growing in the garden.
    Yes, I'm a believer in Cook's Illustrated.

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  3. This looks just terrific, Kalyn. I can't wait to try it. You have really been making my mouth water lately!!!

    I find Cooks Illustrated fun and interesting to read, but always use it more as a resource and less as a recipe source.

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  4. This recipe has got feta cheese & mushrooms, and it's Greek - I am so going to love it!!

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  5. Kalyn, this looks delicious! I never think about mint with mushrooms, but it's wonderful idea and now that the mint is coming up in my garden, I'll give this a try.

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  6. Wow! That sounds wonderful - and I'm not a big mushroom fan but it really looks great! I think it's the roasting....and the oregano.... and, maybe, the feta...

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  7. Wow, does this sound uber-yummy. I love oregano and mint together.

    And mucho thanks for the shout-out on my kugel recipe, Chica.

    xoxo

    Karina

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  8. Oh my oh my, Kalyn that looks like heaven to me!

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  9. That really made my mouth water, Kalyn. Oops, I see that other people had watery mouths too! :):) Well, I think that recipe must be a winner.

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  10. Patricia, it was delicious (if I do say so, because I can because the idea came from Cook's Illustrated!)

    Tanna, I am now a believer too!

    Christine, I think I'll use it that way too, but in this case the recipe was a great starting point.

    Pille, I think we both might be partly Greek!

    Lydia, the mint was just speaking to me when I went out to get the oregano from the garden, but it turned out very well.

    Katie, I promise, everything about this is great!

    Karina, the kugel sounded so good. I do agree that oregano and mint are meant to be together.

    Erika, thanks. It spoke to me when I flipped through the book, and I'm glad it did.

    Sher, I do think this recipe is definitely a keeper!

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  11. Kalyn, the flavors here are so incredible. I am so loving the idea of the wonderful herbs, cheese and vegetables. It looks really lovely.

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  12. Hi Kalyn,

    I tried your recipe today and my wife loved it so much. I want to thank you for sharing something so wonderful.


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  13. I love mushrooms! This recipe looks like a winner. I will have to check out that cookbook. Thanks!

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  14. That looks delicious! Yeah, Cook's Illustrated hasn't caught on with me yet -it's so clinical...but most of the time, they are onto something.

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  15. This looks really nice--I always sort of think of roasted mushrooms as a wintery thing, but the brightness of the lemon juice, herbs, and feta make this a great spring/summer dish!

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  16. Heavens! That looks simply out of this world.

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  17. Meeta, thanks. I loved it.

    Lack, so glad to hear you liked it.

    Maria, it's a good cookbook. You can check it out when you come for dinner to my house.

    Michelle, I agree, clinical is a good word for it. But you're right, they know what they're doing.

    Sarah, I'd say this is something that would be good year round if you can get the fresh herbs.

    Lisa, thanks. It's going to be a favorite for me, that's for sure.

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  18. Kalyn, I'm always looking for good shroom recipes, and this one looks really good! I'm going to give it a whirl. I love the idea of roasting them -- I don't think I've ever done that. It's surprising, since I roast all kinds of other veggies...

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  19. Kalyn, this looks delicious! And what with our days being so blustery and cold now, this is exactly the kind of salad that I'd want at our kitchen table!

    I'm just writing up the round-up now, and there are so many great recipes out there :) Thanks again for giving me the chance to host!

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  20. >This recipe has got feta cheese & mushrooms, and it's Greek

    Actually, 99% of Greeks don't eat mushrooms. They are not used to them, especially in the rural places.

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  21. Genie, the roasted mushrooms were great, even if you skipped the other part of the recipe.

    Ellie, thanks to YOU for hosting!

    Eugenia, I didn't know that. I got the "Greek" part of the title from the feta and oregano, plus that was close to the title that Cook's Illustrated used. Thanks for the information.

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