After what seemed like an eternity of 95+ degree weather, when the high temperature dropped into the 70s, it felt quite cool! That was when I felt like using my oven again. These were everything that mushrooms should be – fragrant, delicious, sizzling – and then, alas, they were gone.
But I can make more! They go together quickly enough that they can be made on the spur of the moment, and they’re dead easy besides, so as long as the heat’s low enough outside that I can stand to run the oven in my kitchen, they’re a feature in my kitchen. And possibly, in yours.
Adapted from gourmet.com
- 1 lb mushrooms, halved or even quartered if they are large
- 3 cloves garlic, minced finely
- 2 Tbsp vegetable oil
- 1/8 tsp salt
- several grinds of pepper
- 3 Tbsp unsalted butter, cut in pieces
- 2 tsp fresh lemon juice [optional]
- 1/4 c chopped fresh parsley
Heat oven to 450˚ with the rack in the middle. Toss mushrooms with oil, garlic, and salt and pepper in a 1 1/2 to 2 quart shallow baking dish. Dot the butter over the top.
Roast, stirring occasionally, until mushrooms are tender and golden, and a bubbly garlic sauce has formed in the bottom of the dish – this takes about 15 to 20 minutes. Stir in the lemon juice, if you like it (dear daughter did not, I like it both with and without) and also the parsley.
Serve immediately, with crusty bread to sop up the juices, and be ready for squabbling about who got a bigger portion.