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Ingredients
2 pounds mushrooms, preferably wild mushrooms such as shiitake, chanterelles, morels and so on, with stems left on
12 tablespoons butter at room temperature
1 teaspoon fresh thyme leaves or ½ teaspoon dried
10 sprigs fresh herbs, preferably thyme, although parsley, tarragon or sage may be used
¼ cup red-wine vinegar
Salt to taste, if desired
Freshly ground pepper to taste
1 cup loosely packed whole, unpeeled roasted garlic cloves, a href="https://body-change.today/recipes/8605-roasted-garlic%22%3Esee recipe
Nutritional analysis per serving (6 servings)
16 grams carbs; 61 milligrams cholesterol; 289 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 14 grams saturated fat; 24 grams fat; 5 grams fiber; 499 milligrams sodium; 7 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees.
- Step 2
Cut away the stems from the mushrooms. The stems may be put to another use, such as in soups, or they may be discarded.
- Step 3
Put the mushroom caps in a double layer in a rimmed baking dish and set aside.
- Step 4
Blend the butter with the thyme leaves.
- Step 5
Tie an equal number of fresh herb sprigs into three bundles. Insert these at intervals between the mushroom caps.
- Step 6
Divide the butter into 16 portions and scatter these on top of the mushrooms.
- Step 7
Sprinkle the vinegar, salt and pepper over all.
- Step 8
Place the baking dish in the oven and bake 15 minutes. Sprinkle the roasted garlic over all. Stir the mushrooms and baste them with the butter. Continue baking 10 minutes.
Private Notes
Comments
(From "Featured in" link at bottom of page) ROASTED GARLIC Yield:Six to eight servings. 3 large heads garlic, unpeeled, about 1/2 pound. 1. The quantity of garlic is arbitrary. 2. Preheat the oven to 500 degrees. 3. Break the garlic into individual unpeeled cloves. Place the garlic in a heat-proof baking dish and place in the oven. Bake 25 minutes and set aside for use in cooking as needed.
This is a wonderful recipe. It is earthy, dense and packed with flavor. I'm thinking of adding a little sherry the next time I make it.
Where are the instructions for the roasted garlic?
(From "Featured in" link at bottom of page) ROASTED GARLIC Yield:Six to eight servings. 3 large heads garlic, unpeeled, about 1/2 pound. 1. The quantity of garlic is arbitrary. 2. Preheat the oven to 500 degrees. 3. Break the garlic into individual unpeeled cloves. Place the garlic in a heat-proof baking dish and place in the oven. Bake 25 minutes and set aside for use in cooking as needed.