Friday, October 10, 2014

My Recipe Box - Roasted Mushrooms

Visual Key

I forgot to take a photo!!

I love mushrooms - John not so much except fried in a big breakfast. I had lots of mushrooms so tried this recipe and served them with steak. 

This would be a great way to do them for breakfast as well if you were cooking for a crowd.
  • 16 even-sized open cup mushrooms, stalks cut level - I didn't remove the stems
  • 3 tbsp olive or vegetable oil
  • 2 cloves garlic, chopped very finely
  • 3 tbsp unsalted butter, softened
  • 2 tbsp fresh thyme, chopped
  • ½ tsp garlic powder
  • 5 tbsp fresh breadcrumbs
  • 1½ tbsp lemon juice
  • salt and freshly ground black pepper to taste
  1. Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.
  2. Arrange the mushrooms in a a 9x13 cooking dish (or whatever rectangular oven-proof dish you have on hand) with the stalks facing upwards.
  3. In a small bowl, mix together the butter (make sure its softened), garlic, thyme, lemon juice and seasoning.
  4. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.
  5. Either refrigerate for later use, or bake immediately in the oven for 15 minutes or golden around the mushroom cap.

1 comment:

  1. I tend to like mushrooms as part of a dish, like a pizza or with some pasta meal.


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