Mushrooms With Piment D'Espelette
This savory mushroom dish is bursting with flavors and makes for a delightful appetizer or side dish. With a blend of earthy cremini mushrooms, zesty lemon juice, aromatic parsley, and a hint of heat from chili flakes and piment d'Espelette, every bite is a treat for your taste buds. The mushrooms are roasted to perfection, resulting in a tender and flavorful dish that pairs perfectly with a side of crusty bread. Enjoy this delicious and easy-to-make recipe any time you want a dose of comfort and flavor!
— Constant Cookbook
Ingredients
- 10 oz. cremini mushrooms, quartered
- 1 tsp. fresh lemon juice
- 2 tsp. chopped fresh flat-leaf parsley
- 2 tsp. sherry
- 1⁄8 tsp. dried chili flakes
- 1⁄4 tsp. piment d'Espelette, plus more for
- garnish (Hungarian paprika may be
- substituted)
- 2 Tbs. chicken broth
- Salt, to taste
- 2 Tbs. olive oil
- 1 garlic clove, minced
- Crusty bread for serving
Instructions
- Preheat an oven to 450°F. Place a baker in the oven and preheat for 10 minutes.
- Meanwhile, in a bowl, combine the mushrooms, lemon juice, parsley, sherry, chili flakes, the 1⁄4 tsp. piment d'Espelette, the broth and salt and toss to coat evenly. Put the olive oil and garlic in the preheated baker and bake for 1 minute. Add the mushroom mixture and bake, stirring after 8 minutes, until the mushrooms are tender and cooked through, about 15 minutes. Garnish with piment d'Espelette and serve immediately with crusty bread.
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