Every time I go to my local organic grocer, I stare longingly at their huge variety of mushrooms, but I just get too overwhelmed or intimidated to buy anything other than your average crimini or button. That’s why I was so thrilled to find this great recipe — it calls for a medley of mushrooms, all cut in different shapes and sizes. Now the only problem is remembering which type of mushroom is which!
Though they do make a great addition to crostini’s, pizza, or salads, these mushrooms are so tasty on their own you probably won’t even make it that far!
2 pounds assorted mushrooms: crimini, white button, oyster, portobello, etc. Criminis, oysters, & buttons cut in half; portobellos cut in quarters.
2 shallots, sliced paper thin
1 tablespoon butter
2 tablespoons parsley, chopped
2 cloves garlic, minced
Coarse salt and freshly-ground pepper to taste
1. Preheat oven to 500 degrees. Place a cast-iron skillet in the oven before it gets too hot and let it warm for about 30 minutes.
2. Carefully remove the pan from the oven and add mushrooms. Cook in oven for 5 minutes and remove. Stir mushrooms to cook evenly and return to oven for 5 more minutes.
3. Remove cast-iron from oven again and add butter and shallots. Toss. Let cook in oven for 5 minutes again. Add parsley and garlic and salt and pepper to taste. Let mushrooms sizzle outside of oven for about 5 minutes before serving.
Recipe Credit: Epicurious