I will never make mushrooms another way again.
This recipe came out of pure laziness. I didn't feel like standing over the stove - I wanted to just throw something in the oven and be done with it. I went on the hunt to see if I could roast mushrooms, and poof, Smitten Kitchen
to the rescue.
In my house, laziness is the mother of invention.
This was so delicious and even easier to make. It's times like these where I am ECSTATIC Charlie doesn't eat mushrooms. I grabbed a loaf of french bread, sat at our counter, and just ate away without having to violently growl and expose my teeth every few minutes. You do realize you are eating fungus, Jaisa, right?
Yes Charlie, and I LOVE IT.
Just a few ingredients:
Start off by cutting the stems flush with the cap. They just look neater that way and more restaurant-ish.
Cut any large ones in half and/or quarters so everything is similar in size.
In a bowl, toss together the mushrooms, wine, garlic, and olive oil. I used a Sauvignon Blanc just because that's what I like to drink and had on hand. I was using baby bellas, but any mushroom would work well here.
Throw the mushrooms in a casserole dish and top with the butter which has been cubed. I was using unsalted butter so I added a couple of pinches of sea salt as well.
Throw the shrooms into a 450 degree oven. While they are cooking away, chop up some fresh herbs. I like parsley because it's lemony and bright, but you could use anything really. Chives, green onions? Anything.
I love simple dishes. Dishes that say oh my stars get a load of THIS FLAVOR
but really take minimal work. This is one of those dishes. This reminds me of my friend Colleen. She loves mushrooms. This is her kind of dish. Actually, how perfect would this be for a girls night? Throw this on the table with some pieces of bread and everyone can hover around and dunk away. I'm going to do that.
To finish the dish off, sprinkle with some chopped parsley and a squeeze of fresh lemon juice. The herbs and the lemon juice brighten the dish right up and balance the earthy, butteriness of the sauce.
I just want to take a nap on these little mini pillows of love. Night night.
Oh hi, how are you? Oh what's that? You want me to dip some bread in that sauce? Well if you insist.
And yes, my life's complete. And Caitlin
is secretly loving life because I'm posting another vegetarian dish. Shhhh....don't tell her. Stay hungry!
Oven Roasted Mushrooms Recipe
1 8oz Package of Mushrooms
2 Tbs Fresh Parsley, chopped
2 Tbs Fresh Lemon Juice
3 Tbs Olive Oil
3 Tbs Butter, cubed
3 Tbs White Wine
2 Cloves Garlic, chopped
Preheat oven to 450 degrees. Trip stems so they are flush with caps and half or quarter large ones so everything is uniform. Toss mushrooms, olive oil, garlic, and wine together and add to a casserole dish. Top with butter. If using unsalted butter (recommended) add a pinch or two of sea salt. Bake for 15 - 20 minutes or until mushrooms are tender and sauce is bubbly. Serve as a side with steak, chicken, or anything for that matter, or eat it tapas style with bread. Delicious. Enjoy!
these look delicious - I never thought of cooking mushrooms in the oven like that - grilled yet - but not baked in a sauce - thanks :)ReplyDelete
I made these tonight, and I am in love! Thank you so much for being a great cook!ReplyDelete
What can I use to replace the wine?ReplyDelete
Chicken or veggie stock would work well!Delete