Roasted Mushrooms With Garlic
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cups mushrooms, best to get a mix of varieties, cut into 1-inch pieces
- ⅔cup extra virgin olive oil
- 12garlic cloves, 8 whole and 4 finely grated on a Microplane or cheese grater
- 5sprigs thyme
- Salt
- black pepper
- ½teaspoon crushed red pepper flakes
- 2tablespoons sherry vinegar or cider vinegar
- 1plum tomato, seeded and diced
- 2tablespoons chopped parsley
- 1teaspoon pimentón smoked Spanish paprika
- 2tablespoons chopped roasted and salted cashews, or Marcona almonds, or peanuts
- Grilled bread, for serving optional
Nutritional analysis per serving (2 servings)
1503 calories; 135 grams fat; 42 grams saturated fat; 0 grams trans fat; 71 grams monounsaturated fat; 11 grams polyunsaturated fat; 31 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 49 grams protein; 1253 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 400 degrees. In a shallow roasting pan, mix together mushrooms, ⅓ cup of the olive oil, whole garlic cloves and thyme. Season with salt and pepper to taste. Roast, stirring occasionally, until mushrooms are golden brown and just starting to crisp, about 30 minutes. Remove from the oven, and discard thyme and garlic. Arrange the mushrooms in a shallow bowl, 6 to 8 inches in diameter.
- Step 2
In a small sauté pan, heat the remaining ⅓ cup olive oil until shimmering. Add grated garlic and red pepper flakes. Sauté until golden brown, and immediately add vinegar, tomato, 1 tablespoon of the parsley, and a pinch of salt. Remove from heat and immediately pour over the mushrooms.
- Step 3
Garnish with the remaining 1 tablespoon chopped parsley, pimentón, and chopped cashews. Serve immediately, while bubbly and hot. If desired, serve with grilled crusty bread.
Private Notes
Comments
"Discard" the garlic????? Nooooooo!! Roasted garlic is delicious. I would leave it in the mushrooms but if you have to remove it use it as a butter.
Cooked with 1 lb. cremini mushrooms. Absolutely leave in roast garlic (and the vinegar, though I suppose you could reduce it to 1 Tbs.). Cut oil to about 2 Tbs. to roast mushrooms and another 2 Tbs. to sauté flavorings. Used roast almonds, which add a nice crunch that cashews lack.
Was cautious with the pimentón--cut to ½ tsp. but would go with the full 1 tsp. next time. Also, would probably increase quantity of mushrooms to 1½ lbs.
I put mixture in both sides of a halved microwaved acorn squash...Next time making this recipe, I'll cut the amount of oil by at least half; still keeping all the garlic.
The vinegar too didn't enhance; I'd leave it out.
I followed directions exactly and somehow this did not work at all. The mushrooms ended up very dry, which albeit may be my fault for not checking often enough, but after only half the cooking time. The sauce did not come together, and didn’t set off mushrooms right. It’s my first real disaster from a 5 star recipe.
Wow. Just wow. This definitely deserves the five stars other readers have given it. I agree with commenters who suggested less olive oil and don't discard the roasted garlic. I had this with polenta - which is a much better choice than the bread one can buy where I live.
Delicious but too much oil even at 1/2 cup total. Next time I'll reduce it further.
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