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.
ROASTED MUSHROOMS
Ingredients
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
Instructions
Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.
Arrange the mushrooms in a a 9x13 cooking dish (or whatever rectangular oven-proof dish you have on hand) with the stalks facing upwards.
In a small bowl, mix together the butter (make sure its softened), garlic, thyme, lemon juice and seasoning.
Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.
Either refrigerate for later use, or bake immediately in the oven for 15 minutes or golden around the mushroom cap.
SHEET PAN ROASTED TOMATOES AND MUSHROOMS
INGREDIENTS
2 pints
cherry tomatoes, halved
olive oil
fresh thyme leaves, divided 1/2 teaspoon
kosher salt
small cremini mushrooms, halved or quartered if large
4 cloves garlic, smashed and peeled
Freshly ground black pepper
1 tablespoon balsamic vinegar
INSTRUCTIONS
Arrange a rack in the middle of the oven and heat to 375°F.
Place the mushrooms, cherry tomatoes, olive oil, thyme, salt, and a few grinds of black pepper in a large bowl and toss to combine.
Transfer to a rimmed baking sheet and arrange the tomatoes so that they are cut-side down.
Roast until the vegetables are soft and caramelized, 30 to 35 minutes. Remove from the oven and mash the tomatoes gently with a fork to realize some of their juices. Drizzle the balsamic vinegar over the vegetables and toss to combine and evenly coat the vegetables. Serve warm or at room temperature.
2012 - Sauteed Mushrooms
Sauteed Mushrooms
1 tbsp fresh lemon juice
12 tbsp soy sauce
1 tsp sugar
2 tbsps olive oil
10 ozs mushrooms (quartered)
1 tbsp unsalted butter
1 garlic clove (chopped)
1 Stir together lemon juice, soy sauce, and sugar. Heat a 12-inch heavy skillet over moderately high heat until very hot. Add oil, then sauté mushrooms, stirring, until golden brown, about 5 minutes. Add butter and garlic and saut , stirring, until butter is absorbed. Add lemon mixture to mushrooms, stirring until sauce is absorbed.
I tend to like mushrooms as part of a dish, like a pizza or with some pasta meal.
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