Best 2 Garlic Rosemary Mushrooms Recipes

VEAL SHOULDER WITH PORCINI MUSHROOMS, GARLIC AND ROSEMARY

Steps:

• Preheat oven to 350°F. Grind mushrooms to powder in coffee or spice mill. Coarsely chop garlic, rosemary, thyme, salt and pepper in processor. Set aside 1 tablespoon garlic mixture; press remainder, 1/2 teaspoon at a time, into center of veal through openings of string (or poke holes in veal and push garlic mixture in). Coat outside of veal with mushroom powder.
• Heat oil in heavy large pot over medium-high heat. Add bones and brown well, about 8 minutes. Transfer bones to bowl. Add veal to pot. Brown on all sides, about 5 minutes. Add reserved 1 tablespoon garlic mixture and any remaining mushroom powder to pot around veal and stir 1 minute. Arrange bones around veal. Add broth, wine, tomatoes, tomato paste and vinegar. Bring to boil. Cover; place in oven and roast until veal is tender, turning veal every 30 minutes, about 2 hours. Cool veal uncovered 1 hour. Discard bones. Refrigerate until cold, then cover and keep refrigerated 1 day. Scrape off fat from surface of sauce. Transfer veal to work surface, scraping any sauce back into pot. Remove strings. Cut veal crosswise into scant 1/2-inch-thick slices. Overlap slices in large baking dish. Boil sauce until reduced to 3 1/2 cups, about 20 minutes. Season to taste with salt and pepper. Spoon sauce over veal. (Can be prepared 2 days ahead. Cover with foil and chill.)
• Preheat oven to 350°F. Bake veal covered until heated, about 35 minutes.

RUBY TUESDAY'S GARLIC AND ROSEMARY STUFFED MUSHROOMS

Steps:

• Preheat oven to 400 degrees F.
• Peel outer papery skin from garlic head.
• Cut off top 1/3" to expose garlic cloves.
• Place garlic head, cut side up, in small ramekin.
• Drizzle 1 1/2 Tablespoons oil over garlic head.
• Wrap ramekin in double thickness of foil.
• Place in oven; roast garlic for 30 minutes.
• Open top of foil, exposing garlic, continue to roast garlic until golden (about 20 minutes).
• Remove from oven and cool.
• Cut out mushroom stems; chop stems finely.
• Melt butter with 1 teaspoon oil in heavy medium skillet over medium-high heat.
• Add chopped stems; sauté until beginning to release juices (about 3 minutes).
• Add breadcrumbs; stir until crumbs are toasted (about 5 minutes).
• Remove skillet from heat.
• Mix in parsley and chopped rosemary.
• Separate roasted garlic into cloves and peel; reserve oil.
• Using fork, finely mash enough garlic in bowl to measure 1 1/2 Tablespoons.
• Mix in reserved oil.
• Stir garlic mixture into chopped mushroom mixture.
• Season with salt and pepper.
• Line large baking sheet with foil, spray with oil spray.
• Brush mushroom caps with 1 1/2 Tablespoons oil.
• Place rounded side down on prepared sheet.
• Lightly salt mushrooms.
• Spoon filling into mushrooms, mounding in center.
• **Canbe made 1 day ahead.
• Cover& chill.
• Preheat oven to 375°F.
• Bake mushrooms uncovered until tender (about 20 minutes).
• Arrange on platter; garnish with rosemary sprigs, if desired.