Garlic: An Herb Society of America Guide

Recipes

Garlic Mushrooms with Rosemary

2 pounds of large fresh mushrooms
¼ pound sweet butter (no substitutes – Plugra butter is my favorite)
1 medium onion, chopped finely
10 cloves garlic, peeled & minced
1 tablespoon Worcestershire sauce
½ teaspoon each salt and coarse grind black pepper
2 tablespoons fresh rosemary, chopped coarsely
parsley – finely snipped as garnish

Cut the stems off the mushrooms. (I cook the stems separately, using the same recipe, decreasing amounts proportionally.)

Spread the mushrooms in an oblong Pyrex dish (9½'' x 13'' or thereabouts). Spread the rest of the ingredients over the top and bake – uncovered – in a 350°F oven for 40 minutes. Time this, as you don't want to overcook them and it's hard to tell just when they are done.

Stir the mushrooms and sprinkle some finely snipped fresh parsley over the top.

Yield: serves 6 as side dish and 15 as hors d'oeuvres

Recipe © Patricia Reppert, from Mad for Garlic (57). Printed with permission.

Next recipe: Russian Green Bean Salad

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