October 24, 2024
In
Autumn, Recipes, Vegetables
Roasted Mushrooms with almost Gremolata
As the leaves fall from the trees, our thoughts turn to roots, tubers and mushrooms.
This makes a great side dish to accompany grilled fish or meat, or it can play a central role alongside perhaps some wilted greens and seasoned cheese. I say almost-gremolata because typically gremolata is more abundant, this is more of a sprinkle over the top of the mushrooms – in order not to overpower them.
INGREDIENTS
650g mixed mushrooms – great if you can include some cremini or porcini
Extra Virgin Olive Oil – we love the cultivar Frantoio with mushrooms, it brings incredible life to the earthiness
2 garlic cloves, finely grated
1 lemon zest
2 tbsp toasted breadcrumbs
1 tbsp capers, chopped
2 tbsp chopped flat-leaf parsley
METHOD
Preheat the oven to 180C/356F
Brush off the mushrooms and trim the stems as needed. Then cut or tear them in to roughly even sized pieces.
Toss the mushrooms in a generous amount of extra virgin olive oil with the grated garlic and season well. When well coated, turn out on to a lined baking sheet or two – ideally you don’t want just one layer per tray with no overlapping.
Roast the mushrooms but keep an eye on them – depending on the water content, it may take from 10-25 minutes. You are looking for them to have browned and gone slightly crispy at the edges. You may want to flip them mid-way to promote even browning.
Meanwhile, take some breadcrumbs (it’s best if they are more like crumbled bread rather than being very fine) toss in a little extra virgin olive oil and then spread them out on a baking sheet and toast under the grill for a moment (keep an eye on them) mix the lemon zest, the breadcrumbs, the chopped capers and the parsley together.
Then stir the gremolata through the mushrooms, adjust the seasoning and serve.