Roasted Mushrooms in Garlic Parsley Oil
I absolutely love mushrooms. Interestingly, I used to not. I think as a child I went on this binge where I’d eat mushrooms all the time and then I grew sick of them. Is that a thing that happens? Maybe my taste buds were changing…who knows? Kids be cray I guess.
Once I figured out the best way to cook these suckers, I can’t get enough. They’re juicy, meaty, and bursting with delicious garlicky flavor. When I roast them, they have to be done in a big cast iron, and I mean big. This Cravings by Chrissy Teigen 2-quart cast iron is the one I use for these roasted mushrooms and many other dishes as well. It gives the perfect crust on the buttons and keeps me from having to roast in batches or multiple pans.
These pair perfectly with steak, tri-tip, the Perfect Garlic Sage Chicken. Really any grilled meat will work well which makes them perfect for summer. For all you vegetarians/vegan, these will satisfy you as the heart of your dish because of their meatiness. I have been known to eat a bowl of them a time or two.
Roasted Mushrooms in Garlic Parsley Oil
Ingredients
- 24 oz of button mushrooms
- 4 tablespoons avocado oil
- 2 tablespoons white wine, optional
- 3-4 cloves garlic, minced
- 1 cup parsley leaves, coarsely chopped
- Pink Himalayan salt, to taste
- Black pepper, to taste
- 2 tablespoons lemon juice, optional
Instructions
- Heat oven to 425⁰F
- Clean mushrooms and in a large bowl add mushrooms and lightly season with salt and pepper (too much salt at this stage will draw out too much moisture from the mushrooms), 2 tablespoons oil, wine (if using), garlic, ½ of the parsley. Toss and allow to marinade for at least 10 minutes.
- In a large cast iron add additional 2 tablespoons of oil to coat pan. Place mushrooms, with any juice and marinade mixture, button side down.
- Roast for 12-15 minutes.
- Remove from oven and season to taste with salt and pepper. Drizzle lemon juice over mushrooms, or serve with a lemon slice, and sprinkle remaining parsley over mushrooms. Enjoy!