Carapelli
The ease and simplicity of shared dishes like this Marinated Roasted Portobello Mushrooms With Olive Oil Agrodolce–a traditional Italian sweet and sour sauce–focuses on quality ingredients inspiring quality memories.
Marinated Roasted Portobello Mushrooms With Olive Oil Agrodolce
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 4
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
Directions
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 Agrodolce: 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.
(article courtesy of Family Features and Carapelli)