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
Test Kitchen Notes
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
2 to 4
garlic cloves, minced
oil, such as canola or grapeseed
butter, cut into small pieces
lemon juice, or to taste
chopped flat leaf parsley
Salt and pepper, to taste
Toasted bread (optional)
In This Recipe
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.
Obsessed with food, photography, good design, potatoes and noodles. Recipes and ramblings at www.iamafoodblog.com. My first book, Easy Gourmet is coming out September 2nd, 2014 and is available for preorder on Amazon!