Niçoise Mushrooms
In this recipe, fresh button mushrooms are transformed into a flavorful and savory dish with the addition of a garlic and herb anchovy topping. The mushrooms are roasted until tender, bringing out their earthy flavors and creating a delicious side or appetizer to enjoy.
— Constant Cookbook
Ingredients
- 2 Tbs. olive oil
- 4 salt-cured anchovies, halved and filleted
- About 2 Tbs. milk
- 2 large garlic cloves, chopped
- 1/2 tsp. dried rosemary
- 1/2 tsp. dried thyme
- 1/2 tsp. dried lavender
- 1 1/2 lb. small to medium fresh button
- mushrooms, brushed clean and stems
- removed
- Coarse salt and freshly ground pepper, to taste
Instructions
- Preheat an oven to 400°F. Spread the olive oil on the bottom of a baking dish large enough to hold the mushrooms in a single layer.
- Place the anchovies in a single layer in a small, shallow bowl. Pour on enough milk nearly to cover them and let stand for 5 to 10 minutes. Drain off the milk and discard. Pat the anchovies dry with paper towels, removing any tiny bones in the process.
- On a cutting board, chop together the anchovies, garlic, rosemary, thyme and lavender until the mixture is evenly minced but not reduced to a paste.
- Place the mushrooms in the prepared baking dish and toss to coat evenly with the oil. Sprinkle the anchovy mixture evenly over the mushrooms. Season with salt and pepper.
- Roast the mushrooms until tender, 15 to 17 minutes, depending upon their size. Remove from the oven and transfer to a warmed serving dish. Serve hot.
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