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Slow-Roasted Wild Mushrooms
This mushroom recipe is incredibly versatile. Serve the tender morsels on their own as a side dish, mixed into pasta, or over steak or chicken. They're also wonderful paired with Brie cheese in an omelet.
Rori Trovato
Ingredients
| 2 tablespoons unsalted butter, melted | 3 large garlic cloves, sliced thin | |
| 2 tablespoons olive oil | 1 teaspoon black pepper | |
| 1 1/2 pounds wild mushrooms such as chanterelles, shiitakes, bluefoot, morels, or crimini | 2 teaspoons chopped fresh herbs, such as thyme, parsley or oregano (optional) |
directions
Prep:
10 min
Total:
More than 60 min
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1
Preheat oven to 250 degrees F.
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2
In a large bowl, combine all the ingredients and toss to coat. Place on a baking sheet and roast in the oven for 1 to 1 1/2 hours, turning every 45 minutes, until very soft and slightly golden. Serve warm.
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