Sunday, August 10, 2008

Simon & Garfunkel mushrooms

As I look forward to a second day of not making dinner -- my husband's cooking tonight, and last night, we enjoyed tasty pulled pork and beef brisket at a wedding -- I thought I'd quickly share one of my favorite easy recipes.

My sister-in-law Kara, who's an amazing cook, gave me a spice mixture from Findlay Market in Cincinnati a while back, and it's delicious sprinkled on vegetables, chicken or fish, or in creamy soups. "Simon & Garfunkel" is a mixture of dried herbs -- equal parts parsley, sage, rosemary, and thyme (get it?!). I liked the name so much that I forgave the fact that Garfunkel was mispelled on the (somewhat suspicious-looking) plastic baggie.

I particularly like it on mushrooms. These are really good as a warm side to chicken or fish with sauteed greens, or as a cold salad topping.

Simon & Garfunkel mushrooms

1/2 pound white mushrooms, washed well

1 tablespoon olive oil

2 teaspoons Simon & Garfunkel herbs

salt and black pepper, to taste

1/2 teaspoon granulated garlic (optional)

Toss all ingredients together in a bowl. Arrange the mushrooms, stem side up, in a baking dish. Roast at 350 degrees for about 12 minutes, or until the mushrooms are tender but not mushy.


feelingroovyintheQueenCity said...

Ahhh, the S&G mixes! And a little plug for my beloved Findlay Market. Here's a link to the Herb guy's store:

John noticed from the baggie date that we may need to bring you a fresh batch!

Nicole said...

Yes, they are getting up there in age, aren't they? I've read you should replace your herbs and spices about once a year, and clearly, I'm not completely on board with that philosophy. They still taste great -- although there's not too much left, so a fresh batch may be in order soon!