Roasted Garlic Mushrooms
Ingredients
- Garlic Olive Oil or Extra Virgin Olive Oil
- 1 pound Mushrooms cut into quarters
- 1 cup Red Onion diced
- 1 tablespoon Thyme and Rosemary freshly chopped
- 1 tablespoon Garlic minced
- 1 tablespoon Lemon Juice freshly squeezed
- 2 ounces White Wine, White Vermouth or Chicken Stock
- 2 tablespoons Parsley freshly chopped
- 1 Lemon zest
- 2 tablespoons Sweet Butter
Method
Roast (build flavor and texture)
Preheat oven to 450–475°F.
Toss mushrooms with olive oil and salt. Spread on a sheet pan in a single layer with space between pieces (do not crowd).
Roast until:
- deeply browned
- edges slightly crisp
- visibly reduced in size and no longer releasing moisture
Aromatic Finish (quick glaze, not a sauce)
In a sauté pan, heat a small amount of olive oil.
Add diced red onion and cook until softened and just beginning to brown.
Add thyme, rosemary, and garlic. Cook briefly until fragrant.
Add a small splash of lemon juice and wine/stock and reduce quickly until almost gone (this should lightly glaze, not pool).
Add roasted mushrooms and toss to coat.
Finish with:
- butter
- parsley
- lemon zest
Taste and adjust salt and pepper. Serve immediately.