Sunday, January 4, 2015

Roasted Mushrooms with Garlic and Thyme

Roasted-Mushrooms-with-Garlic-ThymeIf I ever decided to make a list of “novels and foods I’d never get tired of,” there’s no doubt that The Lord of the Rings by J.R.R. Tolkien and Mushrooms would be on that list. You may be wandering where is the connection between Tolkien’s middle earth and mushrooms, well, for those that don’t know, mushrooms, in the world of Tolkien, are a Hobbit’s favourite treat, in particular of The Lord of the Rings’ protagonist, Frodo Baggins.I chose this interesting mushroom recipe to create a rustic side dish (which most likely eaten by hobbits)  by lightly frying them and then roast them along with garlic, butter, fresh thyme, breadcrumbs and lemon  at the end.Roasted-Mushrooms-with-Garlic-ThymeI think mushrooms are good no matter how you cook them, they are an excellent source selenium as well as many other nutrients, but roasting concentrates the mushroom flavor in a way that makes these mushrooms especially good.
A word of advice though – you might want to double the recipe, as they’re likely to disappear quickly.

4.3 from 3 reviews
Roasted Mushrooms with Garlic & Thyme
Prep time
Cook time
Total time
Recipe type: Appetiser - Side Dish
  • 16 even-sized open cup mushrooms, stalks cut level
  • 3 tbsp olive or vegetable oil
  • 2 cloves garlic, chopped very finely
  • 3 tbsp unsalted butter, softened
  • 2 tbsp fresh thyme, chopped
  • ½ tsp garlic powder
  • 5 tbsp fresh breadcrumbs
  • 1½ tbsp lemon juice
  • salt and freshly ground black pepper to taste
  1. Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.
  2. Arrange the mushrooms in a a 9x13 cooking dish (or whatever rectangular oven-proof dish you have on hand) with the stalks facing upwards.
  3. In a small bowl, mix together the butter (make sure its softened), garlic, thyme, lemon juice and seasoning.
  4. Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.
  5. Either refrigerate for later use, or bake immediately in the oven for 15 minutes or golden around the mushroom cap.

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