Toothsome Images / RECIPE: Sizzling Mushrooms

10.15.2013

This Sizzling Mushrooms recipe from our Nordstrom Friends and Family Cookbook makes the perfect accompaniment to any Fall dish.  Experiment with other varieties of mushrooms to make it your own.  When roasting these mushrooms, we want them crispy on the outside, velvety on the inside, sizzling, salty and aromatic with fresh herbs.  Craving more Fall recipes?  Discover what’s on the Feed:

Sizzling Mushrooms

Sizzling Mushrooms

{Serves 4 to 6}

1/2 pound oyster mushrooms, stems trimmed

1/2 pound very small button mushrooms, stems trimmed

3/4 pound portobello mushrooms, stems and black gills removed and caps cut into 1/2-thick slices

1/2 pound cremini mushrooms, stems trimmed

1/2 pound shiitake mushrooms, stems trimmed and large caps halved

6 tablespoons herb garlic oil

1 teaspoon chopped fresh sage

Kosher salt

Freshly ground black pepper

Lemon wedges

Fresh thyme sprigs

Position rack in the upper third of the oven and preheat to 450 degrees F.  Place a large, well-seasoned cast iron skillet on the rack and heat until hot while oven preheats.

In a large bowl, combine all of the mushrooms.  Drizzle with the herb garlic oil and add the sage.  Toss until the mushrooms are evenly coated and then season with salt and pepper.

Carefully arrange the mushrooms in an even layer in the hot skillet and return the skillet to the same rack.  Roast for 3 minutes.  Stir the mushrooms and roast until nicely browned, 2 to 3 minutes longer.  Remove from the oven and transfer to a warmed serving dish.  Garnish with lemon wedges and thyme sprigs.  Serve immediately.

About the photographer: EJ Armstrong is the chief art and cookie addict at the Black Building. She has thirty years of experience in the visual world, making her the lead nagger, design junky and advice columnist. You can find her on Instagram @avisualist or see more of her photography here.


Posted By: EJ
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