Tuesday, August 30, 2011

Chili Roasted Mushrooms

Roasting mushrooms brings out a delicious sweet earthiness. Matt has what we joke is an addiction to mushroom. If we're out for dinner he always orders something with mushrooms. If I ask what he wants for dinner he answers "mushrooms".

These mushrooms are great on their own, on a toasted baguette with goat cheese, as a side to steak, mixed into a salad, on a cheese melt, in pasta, on pizza . . . 

Chili Roasted Mushrooms
7 cups mushrooms, roughly chopped (I used crimini and portobello)
2 cloves garlic, finely chopped
2 tbsp olive oil
3 sprigs of fresh thyme, leaves removed from stems (or 1/2 tsp dried thyme)
pinch of dried italian chilies
salt and pepper

Preheat oven to 425°.
On a large cookie sheet, toss mushrooms with garlic, olive oil, thyme and chilies. Season with salt and pepper. Roast for 18-20 minutes, turning the mushrooms after 8-10 minutes. Drizzle with a little olive oil before serving.


Adrianne said...

Is it a genetic thing? I love mushrooms on anything and everything too ... so when I saw this recipe I had to try it ... tonight! Bought some criminis and did them up minus the italian spices (but used everything else). They were pretty darn tasty and totally brought my plain old bun-less burgers up a notch (or three).

Super easy to do. Can see myself using this recipe as a side for many many meals to come.


Kate said...

haha! I wonder if it is genetic, a love for funghi.

Happy you liked the recipe!