"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Millie's Mushrooms Oreganata - "Raganate" Recipe

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This recipe for Millie's Mushrooms Oreganata - "Raganate", by , is from Millie's Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Michael Raymond
Added: Sunday, February 06, 2011

Category:

Ingredients:
Fresh mushrooms 12 oz.
1 tbsp plus 2 tbsp extra virgin olive oil
1 tbsp dried oregano
1/2 cup bread crumbs
2 garlic cloves minced
1/4 cup grated Parmesan cheese
salt and pepper to taste

Directions:
Preheat oven to 400
Wipe mushrooms clean with a damp paper towel. Cut lengthwise through the stems into 1/4 inch thick slices.
Oil a 9x13 baking pan with 1 tbsp olive oil.
Add mushrooms to the pan and mix in minced garlic.
Sprinkle oregano over the mushrooms.
Sprinkle bread crumbs and grated cheese over the top.
Add salt and pepper to taste.
Add 2 tbsp olive oil over the mixture and toss all ingredients together in pan to mix well.
Bake in over for 25 minutes.

Number Of Servings:
6
Preparation Time:
40 minutes
Personal Notes:
This is not an exact copy of my mother's recipe because I never asked her for it written out. We made it together enough times for me to know it. The measurements were never exact either but that's how she always cooked. Enjoy!!

 

 

 

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