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Thursday, December 15, 2016

Lemon, Thyme, and Garlic Mushrooms


Lemon, Thyme, and Garlic Mushrooms

Unless you met me less than a half hour ago, you should know that I have a slight obsession with mushrooms.  Of course, I am being silly, I actually have a serious obsession.  In my mind, the basic food groups always start with mushrooms.
Today, I have written a recipe for some pretty amazing mushrooms.  I had my friend Julie in mind when I added lemon.  What goes with lemon?  Thyme and garlic of course.  

 ***UPDATE****
In the instructions, I said to put the zest and juice in the mix before cooking.  I have noticed that it leaves a bitter taste.  So, I have changed it to adding the juice and zest AFTER cooking, just mix it in.  This should take some of that away.  :) You can try both ways.  It may have just been my lemon.  

Ingredients

24oz. (1 1/2 lbs) button or cremini mushrooms, cleaned with a dry cloth, trying to keep stems on.
1 medium red onion, peeled

1 tsp. salt (adjust as you like)
1/2 tsp. ground black pepper

9 cloves garlic, peeled
1 tsp. dry thyme
1 large lemon, washed well if not organic

You will also need a sharp knife, micro planer, a large bowl, a 9x13 glass pan,   and a cutting board.

Preheat oven to 400°f (200°c)


Lets start with our mushrooms.  Treat them with care, they are tender.  Gently brush any dirt off, and set them aside.  After you have cleaned them, cut them in half (stem to top, it will keep the stem from breaking off) Place in your big bowl.


It is garlic's turn.  After peeling (or, if you are like me, get pre-peeled) slice thin. Add to the mushrooms in the bowl.






Slice your onion in half, and cut the halves into thin slices




Place the slices into the bowl with the mushrooms and garlic



Add your salt, pepper, and thyme next.  (sprinkle, don't glop!)
Now, put on your gentle hands.  You want to toss, GENTLY, all of the ingredients.  Toss until everything is covered.



Do you see how the mushrooms are all nice and together?  That's called tossing with love.
Now, into a 9x13 pan 
Place in your oven, and set the timer for 25 minutes.  No need to cover, just set into the oven.  Now, as always, clean your mess.  I promise, food tastes better in a clean kitchen.

After 25 minutes, remove from the oven.  With a wooden spoon (no, it doesn't have to be wooden) gently stir to cover with the amazing juices.
**** Remove from the oven, add lemon juice (1 lemon) and the zest.  Stir well, and serve.  



Serve right away, while hot.  Most of all, enjoy!






***Instant pot instructions***
Added ingredient: 1/2-3/4 cup veggie broth.  (depending on how much liquid your mushrooms give off)

Follow directions above, up through the tossing.  After tossing, place into your IP pot, and set to saute.  Saute for 5 minutes.  After 5 minutes, add 1/2c to 3/4c veggie broth.  Cover and set to High pressure.  Manual for 10 minutes, NPR.  
Uncover and stir. *** Add lemon juice (1 lemon) and zest.  Serve right away.  :)




4 comments:

  1. Which is your preferred method - oven or IP? Are they more "roasted" in the oven?

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  2. Oven. Always oven. hahahaha. I love my IP, but my oven will always win. ;)

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  3. I love mushrooms as well and was looking for another recipe and this turned out great.Oven roasted of course ; )

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    Replies
    1. I am so glad you liked it. Yes, oven is the best.

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