Amazing Roasted Mushrooms

I follow several food bloggers and one that I really admire is Kevin’s Closet Cooking. I really have an affinity for Kevin. His recipes are pretty simple, not lots of ingredients, not too many steps, but these are the kind of recipe that I like. I like that he is kind of all over the place. From one day to the next, you never know what you are going to get and for me, that is really great. A challenge, trying something different, something outside of what you normally make – yeah, I really like that.

D&D_1542It does not take lots of ingredients or lots of directions to make something that tastes really good, at least to me. None of this means I do not adjust Kevin’s ideas to my own. It is cooking and experimenting, after all.

I am a huge fan of mushrooms. That said, I do not like raw mushrooms at all. Ugh. So gross. I love to saute them. Funny how that changes the entire equation. There are so many dishes I love cooked mushrooms in. Pasta with asparagus and mushrooms with a sauce of mascarpone cheese, lemon, and lots of real (read: imported and expensive) Parmigiano-Reggiano. I make a great vegetarian pate with mushrooms – so good on toast with fresh lime juice. I could just go on and on, and I expect that I will. That is just me. You do not spend a decade as a vegetarian and not have recipes that still make you stupidly happy. Many of my recipes are on the vegetarian side. That makes me happy, but I do love a good steak every now and again. And bacon, and um, sausage … here we go again. Pretty much any version of pork.

8 ozs crimini mushrooms, washed and stem removed*
2 Tbs unsalted butter, melted
2 cloves of garlic, minced
2 tsp dried thyme or not as you prefer
1/2 cup panko breadcrumbs
1/4 cup finely grated Parmigiano Reggino

Preheat oven to 400 degrees. Spray a baking dish with cooking spray just to avoid sticking. Place cleaned mushrooms in the baking dish and spoon the butter, garlic, and thyme mixture over the mushrooms. Season with kosher salt and freshly grated black pepper.

Bake for 10 minutes.**   Remove from the oven. Add the breadcrumb Parm mixture*** and press down and bake until lightly golden – 8-10ish minutes. Garnish with chives, parsley, or scallions. And a splash of lemon juice would not go amiss.

*I cannot help it, I just remove stems from crimini and button mushrooms. Maybe not necessary, but I have always done it. You could also use button mushrooms for this recipe. I just went with what was on sale this week.

**This is one of those dishes you need to serve right out of the oven … with a little bit of cooling time so you do not burn yourself. That said, I think you could put it all together in a baking dish a day ahead and then fire up the oven for the first 10 minute part, so that makes it dinner party friendly. I did it over two days and really was wonderful.  Cover the slightly baked mushroom with foil and let them get close to room temperature before putting them in the fridge and then finishing the dish when you want the next day. I do love recipes that give me flexibility.

*** You might have extra, but I wanted to be sure I had enough and now this gives me an excellent thought – what to do with the rest. It is in the fridge for now, but the possibilities are pretty much everywhere. Maybe some kind of crostini. So Kevin, what do you think?

 

2 thoughts on “Amazing Roasted Mushrooms

  1. Pingback: My sad baking/cooking summer | Deft and Daft

  2. Pingback: July – August 2016 – butter & eggs usage | Deft and Daft

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