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Saturday, December 21, 2013

Pan Roasted Mushrooms with Herbs, Lemon, and Garlic

GLUTEN-FREE | GRAIN-FREE | DAIRY-FREE | DETOX-FRIENDLY



These roasted mushrooms make a great accompaniment to almost anything: vegetarian main courses, fish and seafood, or slow-cooked meats.

I used cremini mushrooms, also known as baby portobellos, but you could substitute white button mushrooms, shiitakes, oyster mushrooms, or even chanterelles.

2 tablespoons ghee
1 pound crimini mushrooms, wiped clean
1 large garlic clove or 2 small cloves
1 tablespoon fresh thyme or 1 teaspoon dried thyme
¼ teaspoon sea salt
Freshly ground peppercorn 
¼ cup Pino Grigio or other dry white wine
2 tablespoons finely chopped fresh parsley
1 organic lemon

Preheat the oven to 500°F.

Warm the ghee in an oven-proof skillet over medium-high heat. Add the mushrooms, thyme, salt, and peppercorn. Grate in the garlic. Stir and cook the mushrooms until they start to brown, about 5 minutes. Add the wine and scrape up any brown bits on the bottom of the pan. Toss the mushrooms in the sauce.

Transfer the skillet to the oven and roast for 10 minutes.

Remove the mushrooms from the oven and zest the lemon into the skillet. Cut the lemon in half and squeeze in the juice from one half. Stir in the parsley. Taste for seasoning and make any necessary adjustments. If you don't need the juice from the other lemon half, reserve it for another use. Serve the mushrooms immediately.

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