I’ve been meaning to tell you about these mushrooms. I totally forgot about them until I rediscovered them on my phone. I was scrolling through Lilli photos at my desk at work and came across these. The first time I made them was when we were on lockdown. That’s probably why I forgot to talk about them.
I found the recipe in the strangest of ways: On an airplane, on our return flight from Spain and The Netherlands. I was delighted to discover that one of the channels on my personal television included some cooking shows. While I’m not a fan of The Food Network, it’s hard not to love Jamie Oliver. I actually couldn’t find my headphones, so I just watched Jamie make these mushrooms. They looked great and I put them on my to-do list, but I never had all the ingredients in the house at the same time until this past April.
It turns out these mushrooms are fantastic, and I ended up making them three more times in quick succession. They use a hot pepper, so get out your rubber gloves if you’re going to be handling babies in the near future.
Since I didn’t actually hear this recipe on the plane, I’ve tried to get this as close to a recipe as possible. These mushrooms now take their place in the category of foods that I haven’t actually served because I eat them at the stove top. (This includes a humdinger of a kohlrabi recipe from summer CSAs past.)
The measurement of 10 oz. of mushrooms is based solely on the fact that that is the amount in the containers sold in grocery stores. The truth is, if you want enough to serve anyone apart from yourself over the stove, I’d recommend preparing 20 ounces of mushrooms. I will leave the amount of hot pepper up to your own personal tastes, but please don’t skip it.
Roasted Mushrooms adapted from Jamie Oliver
10 ounces of mushrooms, rubbed clean and quartered
2 cloves or 1 Tablespoon of fresh chopped garlic
Up to one small red hot chili pepper, minced
1 Tablespoon fresh chopped parsley
1 very large pinch of kosher salt
2 Tablespoons olive oil (This is a guess. I honestly just pour until its moist enough to toss)
Preheat the oven to 400 degrees
Place all the ingredients in a large bowl. Using your hands, toss to combine. Don’t be scared to get your hands dirty.
Pour all ingredients into a small roasting dish, making sure to scrape in all the good stuff that is sticking to the sides of the bowl.
Roast the mushrooms for approximately 25 minutes. You’ll know to remove them when the mushrooms are deep brown and the garlic will have begun to caramelize.
Try and get them into a serving bowl, but I won’t blame you if they don’t make it onto the table.