My favorite way to prepare mushrooms is roasted with shallots, garlic, sage, rosemary and thyme. They’re delicious as a side dish, wonderful on salads, with pasta, on toast, or as a filling for a pie, which is how I most commonly use them lately. They’re easy to make, and your kitchen will smell like a holiday while they’re cooking.
Recipe to follow…
10 oz button mushrooms (just regular white mushrooms)
a few T olive oil
one medium shallot
one clove garlic
1. preheat oven to 400.
3. add finely diced shallot and finely chopped herbs. Drizzle olive oil over and mix well. Bake in the oven for about 15-20 minutes. Stir frequently. After about 10 minutes add finely diced garlic.
4. The mushrooms go through a few stages while they cook. They’ll release their juices, and then they’ll dry up again, and eventually get crispy and caramelized. This is what we’re going for! You don’t want them to be black and charred, but don’t be afraid to let them get quite dark brown. They’ll reduce a lot, too, you might end up with about a cup.
5 season well with salt and pepper.