1½ pounds mixed, fresh mushrooms, cleaned and stemmed one half3 Tablespoons extra-virgin olive oil 3 cloves minced garlic1 Tablespoon drained capers 2 teaspoons. minced fresh rosemary1/2 teaspoon salt one half
Preheat the oven to 425 F. Toss mushrooms with the olive oil. Arrange in a single layer onto a baking sheet and roast for 20 minutes. Some will appear dried. Allow to cool.
In a food processor or blender combine garlic, capers ,rosemary and salt. Slowly add mushrooms to form a moist paste. If mixture is too dry, you can slowly add a small amount of olive oil
Nutrition Info per serving: ( about 2 teaspoons per serving)
Calories: 210
Total Carbs: 4
Fiber grams: 1.2
Net Carbs: 2.8
Cholesterol milligrams: 5
Sodium milligrams: 47
Savory Mushroom Soup
Serves 4-6
16 oz cleaned, sliced fresh mushrooms ( about 2 cups)
1 Tablespoon fresh lemon juice
1 clove minced garlic
2 Tablespoons butter
1 Tablespoon olive oil
2 cups chicken broth
1 teaspoon ground white pepper
¼ teaspoon ground nutmeg
½ teaspoon onion salt
1/2 cup cream
Preheat oven to 325ºF
Arrange mushrooms in a oven proof baking dish in a double layer. Add the lemon juice, garlic, butter and oil. Bake for about 1 hour or until very tender.
Place cooked mushrooms in a blender or food processor canister. Add the broth and process until smooth. Pour into soup pot, season with pepper, nutmeg and onion salt and allow to heat for about five minutes. Slowly stir in cream and allow to heat, stirring, for five more minutes, or until flavors are blended and soup is hot.