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Author Notes: These oven-roasted mushrooms are lusciously coated with butter, garlic, and Dijon. They're a perfect little afternoon snack or side dish, especially with lots of hot, toasty bread. —stephanie le
Food52 Review: I used basic button mushrooms to test this recipe since that's what I had on hand. I'm sure it would have been even tastier with criminis, but even with boring old buttons, it was outstanding. This is the kind of recipe I love to have in my back pocket: simple ingredients, combined to perfection. The earthy flavor of the mushrooms is enhanced but not overwhelmed by the garlic, shallots, lemon juice, and mustard. Give me a big hunk of toasted bread, and this is all I need to be happy. —foxeslovelemons
Serves 2 to 4
- 1 pound crimini mushrooms
- 3 garlic cloves, minced
- 1 shallot, minced
- 2 tablespoons oil, such as canola or grapeseed
- 2 tablespoons butter, cut into small pieces
- 2 teaspoons lemon juice, or to taste
- 1/4 cup chopped flat leaf parsley
- 1 tablespoon Dijon mustard
- Salt and pepper, to taste
- Toasted bread (optional)
- Preheat the oven to 450° F.
- Wash, trim, and halve or quarter the mushrooms into bite-sized pieces.
- Toss the mushrooms, garlic, and shallots in the oil and place in a oven-proof dish.
- Top with the butter and roast, stirring occasionally, until the mushrooms are tender and deeply browned, about 20 to 25 minutes.
- Stir in the lemon juice, parsley, and Dijon. Taste and season with salt and pepper.
- Enjoy immediately with crusty bread, if desired.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe with Mustard