Mushrooms with Piment d'Espelette
Rich and flavorful on their own, roasted mushrooms assume a gentle piquancy and heady aroma with a sprinkling of piment d'Espelette.
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
Directions
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.
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.
Serves 4.