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Mary's Tavern

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Friday Feast | To Dine with Rosemary


Welcome to Friday Feast in Mary's Tavern! Today, I'm dining with one of my wonderful (and favorite) herbs: Rosemary. Or if you prefer the Latin name: Rosmarinus officinalis. This woody, and fragrant herb is abundant in my herb garden. As many gardeners can agree, this plant is hardy and is able to grow in abundance.


When I planted my first garden in June 1994, I wasn't a fan of this herb. Yet I included the small seedling with sage, oregano, horseradish, thyme, yarrow, feverfew, and peppermint. I was a newbie at gardening. Soon, the peppermint took over the entire garden. The following year, peppermint was grown in pots. I've learned so many lessons since that first summer. And slowly over the years, my love affair with rosemary took center stage.


In medieval times, rosemary was used to relieve coughs, headaches, pains, nervous tension, and improve blood circulation. I know when I'm stressed, I'll step out into my garden and trail my fingers over the lavender or rosemary. It's soothing. Also, did you know this herb was native to the Mediterranean region and was worn by the ancient Greeks to improve their memory?


I've incorporated this herb into many savory dishes, soups, vegetables, breads, drinks, and nuts. The recipe below is easy to prepare. In addition, if you're pressed for time or have no desire to turn on your oven, cook them on top of the stove in a skillet.


Are you a fan of this herb? Do share!


Until next Friday, may your warm summer days and nights be filled with magic.


Sláinte mhath!

 

Mushrooms with Cream and Rosemary


Ingredients

2 pounds mushrooms (I like to use a variety of different mushrooms)

5 tablespoons butter, melted

2 cups heavy cream

Fresh rosemary (I use about 3 tablespoons, but adjust to your preference)

Parmesan cheese (grated or shaved)

Salt and pepper


Directions

Preheat oven to 400 degrees.

Warm heavy cream in a small pot on low.

Spread mushrooms on a greased sheet pan.

Drizzle melted butter over mushrooms.

Bake for 5-7 minutes.

Remove pan and pour cream over mushrooms. Toss with rosemary, Parmesan cheese, and salt and pepper.

Place in a serving bowl with addition cheese on the side.