Oven-Baked Garlic Mushrooms

Name: Oven-Baked Garlic Mushrooms
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2 servings
Ingredients: 500g small button mushrooms (30-50mm size; white or cremini); 3-4 garlic cloves; 1/4 bunch parsley; 2 tablespoons dry white wine; 3 tablespoons olive oil; 1 tablespoon butter (approx. 15g); 1 tablespoon lemon juice; salt, black pepper

January 20, 2016

Appetizers Lacto-Ovo Vegetarian Recipes Vegetable Dishes Oven Recipes Mushrooms

Mushrooms prepared similarly to Mediterranean mussels.

When cooking button mushrooms I'm wary of the juice they release. Especially if I'm stuffing them, I make sure to roast them first, drain them, and only then add the filling. If I'm sautéing them, I don't crowd them in the pan so the juice has time to evaporate and they can brown instead of steaming. Yesterday however I had a container of small mushrooms and I wondered how I could use their juice. I thought of the method for mussels which I steam to release their juice, then make a delicious sauce by reducing it with wine, garlic and parsley. And that's how this recipe for... vegetarian mussels came about 😉

Ingredients

500g small button mushrooms (30-50mm size; white or cremini)
3-4 garlic cloves
1/4 bunch parsley
2 tablespoons dry white wine
3 tablespoons olive oil
1 tablespoon butter (approx. 15g)
1 tablespoon lemon juice
salt, black pepper

Servings: 2

How to prepare oven-baked garlic mushrooms

In a bowl, put some cold water and squeeze 1/4 lemon into it. Dampen paper towels in this water and use them to wipe the mushroom caps. Then trim the spongy/woody part from the mushroom stems.
In an oven-safe dish that fits the mushrooms in a single layer (they can be slightly crowded), put 3 tablespoons of oil. Add the mushrooms, sprinkle with salt and black pepper. Toss to coat.
Put the dish in the oven at 240-250°C and let the mushrooms roast for 15 minutes. During this time they will release quite a lot of juice on the bottom of the dish.
Add the wine, crushed garlic and half of the finely chopped parsley. Stir.
Put the dish back in the oven for another 20 minutes, until the juices reduce nicely and the mushrooms are done.
Add the remaining chopped parsley, butter cut into pieces and lemon juice. Stir, it will form a more substantial sauce. Serve immediately with toasted bread. They're good as an appetizer or side dish. They're also good cold or reheated.