Roasted Lentinus edodes with Rosemary

Roasted Lentinus edodes with Rosemary

Introduction:

"Australian home cooking - Rosemary grilled mushrooms. Fresh Lentinus edodes, full of nutritious olive oil and the special aroma of rosemary are very simple, but they fully reflect the natural and mellow mushroom fragrance. The taste is surprisingly good

Production steps:

Step 1: cut the roots of Lentinus edodes

Step 2: Rinse each one with fine running water;

Step 3: dip the kitchen paper into the water one by one

Step 4: Mushroom surface scalpel

Step 5: drain into the baking pan

Step 6: brush a layer of olive oil evenly and brush more in the gap

Step 7: Sprinkle with garlic, black pepper, salt and dried rosemary leaves

Step 8: put into the oven preheated 150 degrees and bake for 15 to 20 minutes

Materials required:

Fresh mushrooms: 7-8

Rosemary: 1 / 2 teaspoon

Black pepper: 1 teaspoon

Salt: 1 teaspoon

Minced garlic: right amount

Olive oil: right amount

Note: 1, fresh mushrooms are very afraid of water, so do not soak, wash directly; 2, after washing the mushrooms must squeeze dry water, otherwise a lot of water in the baking process, affect the taste; 3, flower knife can make the mushroom taste better; 4, because of the use of olive oil, so the baking temperature should not be too high; 5, baking time and temperature according to the situation of their own oven, try Avoid over baking. If roasted too much, mushroom taste is not tender and smooth, and there will be bitter.

Production difficulty: simple

Process: Baking

Production time: three quarters of an hour

Taste: salty and fresh