Mushrooms are mostly water, so the secret to really getting that deep, earthy goodness from them is to roast out some of the moisture, almost like a reduction, which concentrates and intensifies the flavor.
That’s why those thin, almost leathery slices of ‘shroom on top of a properly baked pizza are so good!
Here’s what I do with just about any mushrooms I’m going to add to a dish like a pasta, eggs, stuffing, soup*, or even for topping a burger or sandwich.
*Fyi…an uncooked mushroom is a sponge, so by tossing them raw into a soup, stew, etc., it’s going to just soak up whatever liquid it’s cooking in, and you’ll get almost no “mushroomy” flavor from them.
1lb white mushrooms
1/2 stick salted butter
2-3 lg garlic cloves, minced
1 tsp. salt, to taste
Preheat oven 10 375F.
Brush the mushrooms clean or wipe with a (barely) damp cloth, then slice 1/4 inch. Any thinner and they’ll start breaking apart.
Combine butter, garlic, and salt in a microwave-safe bowl, and nuke until the butter is completely melted. Stir to mix well, and pour over sliced mushrooms in a large bowl. Toss gently until ‘shrooms are completely coated.
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Spread mushroom slices in a single layer on a foil-lined baking sheet or Pyrex pan. Don’t worry if there’s a little overlap here and there, you just don’t want them in piles.
Roast at 375F for 10-12 minutes, then switch oven to broil and cook another 5-6 minutes, watching closely, until they look like this…
These mushrooms can be used immediately, or stored in a zip bag in the fridge for 2-3 days before using.
I’ll post one of my all-time favorite pasta recipes next week, using this recipe, so be sure to put your email on the “Follow” box in the right-hand column, so you don’t miss it!