Roasted White Mushrooms
serves 2-4
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
2 pounds white mushrooms, stemmed and halved
1 tablespoon olive oil
2 teaspoons chopped fresh thyme
1 tablespoon fresh lemon juice
prep: 10 minutes
total: 25 minutes
baking sheet
spatula
1. Preheat the oven to 500 degrees and put the rack in the lowest position. With a damp paper towel, wipe away any soil or dark spots on the mushrooms. Remove and toss the stems, then cut the mushrooms in half.
2. In a large bowl, toss the mushrooms with the olive oil and thyme, then sprinkle them lightly with salt and pepper. Spread the mushrooms out on a baking sheet in a single layer with space between them.
3. Roast the mushrooms, turning them once or twice by shaking the pan or stirring with a spatula, until the they are tender and brown in spots, 10-15 minutes. Take them out of the oven and toss them with the lemon juice and more salt and pepper to taste.
2. In a large bowl, toss the mushrooms with the olive oil and thyme, then sprinkle them lightly with salt and pepper. Spread the mushrooms out on a baking sheet in a single layer with space between them.
3. Roast the mushrooms, turning them once or twice by shaking the pan or stirring with a spatula, until the they are tender and brown in spots, 10-15 minutes. Take them out of the oven and toss them with the lemon juice and more salt and pepper to taste.
0
