I know, I know, some people just aren't fans of mushrooms. You either love 'em or your hate 'em.
I LOVE them, any way I can get them. But one of my favorite ways of eating them is roasted, with lots of butter and garlic and then dusted with fresh minced parsley.
OMG!!! Little morsels of earthly goodness!!!
Cheryl @ picture-perfect meals
- 1 pound fresh mushrooms, cleaned
- 3 garlic cloves, minced
- 1/4 cup extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- kosher salt and freshly ground black pepper
- 4 tablespoons unsalted butter, cut into small pieces
- 3 tablespoons minced parsley
- Preheat the oven to 425 degrees. Toss the mushrooms, garlic, olive oil and balsamic vinegar in a shallow baking pan. Season to taste with some salt and pepper. Scatter the butter evenly over the top and roast until the mushrooms are golden, about 20 minutes.
- Remove the pan from the oven and sprinkle over the parsley. Serve warm.
Notes…from the Picture-Perfect kitchen:
Planning: Many people fall into the “don’t ever wash your mushrooms” camp. I usually just wipe or brush mine off but have been known to give them a quick little rinse if they’re really dirty. Up to you. You can put this dish together several hours before and refrigerate. Just pop them into a hot oven about 20 minutes before you’re ready to devour them.
Product Purity: Use whatever variety of mushrooms you like or a combination of your favorites. I used white button mushrooms.
Presentation: Serve with a nice white wine and a loaf of good, crusty bread to sop up all those lovely, buttery juices.