Marinated Roasted Portobello Mushrooms with Olive Oil Agrodolce Recipe

The artistry behind the olive oil shines in this Marinated Roasted Portobello Mushrooms with Olive Oil Agrodolce.

Italy is one of the world’s great food nations, and many dishes have Italian roots. In honor of Italian heritage, light up the dinner table and impress your friends and family with sophisticated, traditional Italian recipes.

Creating a true taste of Italy means including an abundance of smooth, high-quality extra-virgin olive oil, like Carapelli Olive Oil. Tracing its roots to the heart of Tuscany in 1893, the line of olive oils is designed to lift cooks out of the everyday cooking experience with high-quality olives nurtured by nature, selected at the optimal harvest time and handled delicately.

The ease and simplicity of shared recipes like this Marinated Roasted Portobello Mushrooms with Olive Oil Agrodolce – a traditional Italian sweet and sour sauce – focuses on quality ingredients inspiring quality memories.

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Marinated Roasted Portobello Mushrooms with Olive Oil Agrodolce

    Prep Time: 10 minutes

    Cook time: 30 minutes

    Servings: 4

Marinated Roasted Portobello Mushrooms with Olive Oil Agrodolce Ingredients

    Roasted Mushrooms:

      2 pounds Portobello mushrooms

      1/2 cup Carapelli Organic Extra Virgin Olive Oil

      2 teaspoons fresh sage, minced

      2 teaspoons fresh rosemary, minced

      kosher salt, to taste

      freshly ground black pepper, to taste

    Agrodolce:

      1/2 cup red wine vinegar

      2 tablespoons honey

      Carapelli Organic Extra Virgin Olive Oil

Marinated Roasted Portobello Mushrooms with Olive Oil Agrodolce Recipe Instructions

    To make Roasted Mushrooms:

    Clean and destem mushrooms, cutting large mushroom caps in half.

    In large bowl, toss mushrooms with olive oil, fresh sage and fresh rosemary. Let mushrooms marinate 1 hour, tossing occasionally to absorb oil.

    Heat oven to 400° F. Line two large baking sheets with parchment paper.

    Spread marinated mushrooms on baking sheets, making sure mushrooms are in single layer and not crowded. Sprinkle lightly with salt and pepper.

    Roast 30 minutes until mushrooms are crisped and golden brown at edges.

    To make Agrodulce:

    In small saucepan over medium-low heat, bring vinegar and honey to simmer, stirring occasionally until honey dissolves.

    Continue simmering 15-20 minutes until vinegar is reduced by half and is thick and syrupy.

    To serve, place roasted mushrooms on platter and drizzle generously with Agrodolce and olive oil. Serve with choice of side.

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Side Dish, Portobello Mushrooms, Italian

SOURCE: Carapelli

 

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Marinated Roasted Portobello Mushrooms with Olive Oil Agrodolce Recipe

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