Roasted Mushrooms

I’m worried I’m becoming a lazy cook. When I’m making meals for just myself, which is basically all the time, I try to do as little work as possible. It’s so easy to let the oven do all of the work! Every week I’ll go to the store, select a different vegetable, roast it, and then use it in an assortment of dishes.

Exhibit A: these savory roasted mushrooms. The prep is minimal and even the cook time is fast. In less then 20 minutes, one has a delicious and versatile side dish. The mushrooms are wonderful on their own, but they’re also great in other items. Throw them in a salad, put them on top of a pizza, layer them in a grilled cheese, or make my current favorite preparation: bake them with eggs. Toss the roasted mushrooms with bread cubes and greens and put them in an oiled cazuela. Make a small indentation in the middle and crack an egg on top. Drizzle with a little cream or milk, season with salt and pepper, and place in the oven.

Bam! The resulting baked eggs are filling, scrumptious, and a little sophisticated. For the single girl who lives on her own, baked eggs with roasted mushrooms are an ideal meal morning, noon, or night.

Roasted Mushrooms

1/2 lb button mushrooms
1/2 lb cremini mushrooms
2 garlic cloves, minced
1 shallot, coarsely chopped
2 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon butter, cut into small pieces
1-2 tablespoons vermouth, optional
1 heaping tablespoon minced fresh parsley

  1. Preheat the oven to 375°F.
  2. Wipe the tops of the mushrooms clean with a damp paper towel. Slice off the muddy bottoms of the mushroom stems and discard.
  3. Cut the mushrooms into 1/4-inch pieces. Place the mushrooms in a medium bowl and add the garlic, shallots, and olive oil. Generously season with salt and black pepper and toss everything gently with a large spoon until the ingredients are well mixed and the mushrooms are coated with oil.
  4. Pour the mushroom mixture into a ceramic baking dish and dot with butter.
  5. Bake in the oven for 14 minutes. Remove the pan from the oven and add the vermouth, if using, to the mushrooms. Toss to coat. Place the pan back in the oven for another 2 minutes.
  6. Remove the dish from the oven, sprinkle the parsley over the top, and use the mushrooms to your liking immediately.

Makes 2-3 cups of mushrooms.

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