Wild Mushroom Party

Making:

Roasted mushrooms for toppings, soups and sides.

6 servings prepared

Here's what I have:

12.2 oz Mushrooms

1 oz Olive oil

1 tbsp Paprika

2 tsp Pepper

1 tbsp Garlic powder

1 tbsp Onion powder

2 tsp Salt

Preparation:

A small convection oven was heated to 450 degrees. The mushrooms woke up for a total of 25 minutes.

The mushrooms were coated in the olive oil first in a large bowl turning to make sure every piece had a bit of oil on it. After this the dry mix was added until again all the pieces were coated.

Mushrooms are then spread as thin as possible on a foil-lined pan and put into the oven turning the mushrooms every once in a while during bake time.

The plate!

Right out of the oven the mushrooms have a chewy consistency and they took on the flavor from the spices really well. I think any type of space could be used and maybe even wet marinades depending on what you want to use the mushrooms for.

- Kris

Comments

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Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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