This recipe is so filled with garlic it will make a grown man wince. Just the way we like it. Text And Photo By Brittany Thomas
In my twenty five years on this planet, I have eaten a lot of mushrooms. I’ve eaten countless slices of pizza with paper thin wafers of mushroom dotted across the bubbly cheese; I’ve swapped out a hamburger for a Frisbee-sized portabella cap; they’ve been my staple side dish at nearly every steakhouse meal, swimming in butter yet lacking in real flavor; and I’ve cursed under my breath as the raw mushrooms split and cracked during my best attempt at skewering them for a kabob barbecue. Mushrooms and I? We go back a long way.
When I was in high school, we took a class cruise to the Bahamas. Now, for anyone who has ever been aboard a cruise ship, you are already aware of the sinful gluttony that takes place every time a meal is served. It’s course after course, plate after plate, each one with a heavy cream sauce pooled underneath some expensive cut of meat we’d otherwise never buy at home. And that’s the sort of indulgence you expect, I suppose. After all, my last cruise experience was for my parent’s wedding anniversary and thanks to the late night room service option, my father walked off a seven day cruise twelve pounds heavier than when he first boarded. That’s a true story.
It was on that high school cruise that I first had escargot. No one at the table wanted to order it, yet we all dared each other to, and nobody wanted to look like a pansy. So my roommate and I ordered it and waited anxiously for it to arrive. When the server set the dinged up silver tray with its tiny potholes filled with strange caramel-colored knobs of meat in front of me, I didn’t see what all the fuss was about. It looks sort of boring, actually. Now, my mother explained to me once how to enjoy escargot: you don’t chew; you just sort of suck all the garlic and butter off of each one and swallow it right down. Easy. So I scooped up one of the little creepy-crawlies and down the hatch it went. It was hot, swimming in melted butter, with the scent of garlic so strong it made your eyes water just a bit. It was fantastic. As lovely of an experience as it was, I didn’t make it through the entire plate. Somewhere along the line, I spotted two of the tiny antennae poking up through the butter like a sad little flag of surrender and I couldn’t carry on.
When I came across this recipe for garlic and butter roasted mushrooms in Gourmet, it was delightfully disguised as a substitute for the escargot experience. I don’t like to think of it that way – this dish is a surrogate for nothing. You roast a few handfuls of meaty mushrooms with sweet butter, tangy capers, and enough fresh garlic to make a grown man wince. After they’ve submitted to the heat of the oven, you squeeze over a bit of tart lemon juice to liven things up a bit and a bit of minced parsley, lemony and green and wonderful. With a few wedges of crusty bread to sop up the juices in all their glory, you’ll never miss the escargot.
Preheat the oven to 450 degrees F. Clean the mushroom with a wet paper towel and put them into a baking dish, halving them if they are a bit large. Sprinkle over the capers, garlic cloves, salt & pepper, & vegetable oil and toss it all together. Dot the butter over the top.
Roast for 15-20 minutes, stirring occasionally.
Immediately after removing from the oven, squeeze over the lemon juice and parsley. Serve hot.
Prep Time:10 mins
Cook Time:20 mins
Brittany Thomas
Brittany Thomas is a freelance food writer and the author, photographer, & publisher of the award-winning blog "If You Give A Girl A Cookie." Her writing has been featured in The Urbanite, Hagerstown Magazine, The Baltimore Sun, & The Frederick News Post. She likes chocolate cake, asparagus, blood oranges, and lemon desserts. She lives in small-town Pennsylvania with her new husband and mischievous puppy, Kona.
First, make sure the mushrooms are completely dry, then cook them in a hot skillet with some oil or butter as you normally would. Wait until you take them off the heat to shower them with a sprinkle of salt. This seems like a really small thing, but it actually makes a big difference.
Do I need to wash the mushrooms before I cook them? Never wash mushrooms. Instead, Wipe off any dirt with a damp paper towel. You can wash them but they won't be as good in texture/color.
As the mushrooms cook, they'll release a lot of water, which will evaporate before they caramelize. Once the mushrooms have softened and begun to brown, add the butter, garlic, and thyme (or any herbs you enjoy) to the pan.
Roasting mushrooms is easy and one of the best ways to cook them. I roast mushrooms with olive oil and herbs until golden brown, then stir in fresh garlic a few minutes before they come out of the oven. Our oven-roasted mushrooms are simple and so flavorful.
The study demonstrated that cooking methods have an effect on the flavor profile of white mushrooms. Sear mushrooms for a more intense roasted, charred and smoky flavor and overall aroma. Roast mushrooms to get more sweet, salty and umami tastes with caramelized, nutty and buttery flavors.
If you pile raw mushrooms up on top of each other in a pan, they will steam. If you spread them out, they will brown and crisp around the edges. This is why I like using a wide skillet to cook mushrooms. The wider size gives me more room.
Butter is great because it adds lots of flavor and produces a nice golden brown exterior, while adding oil allows the mushrooms to cook a little more quickly at slightly higher heat.
Yes, folks, you can indeed wash your mushrooms. The critical step is to wait to wash them until right before you cook with them so they don't get bogged down with water. After giving the mushrooms a rinse, dry them off, and you're ready to cook.
Bottom Line. Regardless of the different schools of thought on how to get that pesky dirt off mushrooms, there is no doubt that it is important to clean mushrooms before cooking, one way or another. Vegetables (and fruits) can sometimes carry germs that can lead to foodborne illness, so it is important to be mindful.
Covering the mushrooms for the first few minutes of cooking helps them release their liquid and brown more quickly. Once uncovered, the liquid evaporates, and the mushrooms begin to brown.
Cook the mushrooms until browned and reduced by half.
Reduce the heat to medium and continue cooking, stirring occasionally, until all the moisture has evaporated and the mushrooms start to turn dark reddish-brown with golden spots, 5 to 8 minutes more.
When the oil or melted butter is hot, add the mushrooms. You should hear a sizzle. (If the fat isn't hot enough, the mushrooms will start to water out and steam instead of sautéing.) Cook the mushrooms 4 to 5 minutes or until they're tender and lightly browned.
For our roasted mushrooms recipe, we use cremini mushrooms but you can make it your own and roast portobello, shiitake, or button mushrooms – whatever you have available! Cut into quarters and drizzle with olive oil and salt! Pro tip: place them cut-side down in a single layer to get that crispy bottom!
Are roasted mushrooms good for you? Yes! Roasted garlic mushrooms are good for you because they are made with clean fresh ingredients and are filled with fiber and protein. These healthy mushrooms contain everything you need to stay full and keep going.
The most popular varieties are the white and brown beech mushrooms. Hon shimeji mushrooms have a nutty flavor with buttery notes. While brown shimeji mushrooms are nuttier, the white varieties have a milder, sweeter taste. They retain their texture when cooked, offering a slightly crunchy, firm bite.
Preheat Your Pan: Start with a hot pan to ensure your mushrooms sear rather than steam. This helps in achieving that desirable crispy exterior. Don't Overcrowd the Pan: Cook in batches if necessary. Crowding can cause the mushrooms to steam and become soggy.
Use a dry pan: Heat up a non-stick frying pan over medium-high heat without any oil or butter. Once the pan is hot, add the sliced mushrooms and stir occasionally. This will help release the moisture from the mushrooms and prevent them from becoming too watery.
Since it's clear that there's nothing wrong with soaking mushrooms, that's the way many clean them, being a fast and thorough process. If you've got a colander that fits into a bowl, you can place the mushrooms in the colander, put it into a bowl in the sink, and fill with water.
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