If I had known how good these mushrooms in garlic were going to turn out, I would have been more careful about the pictures!
This is a wonderful variation on the classic stove-top champiñones al ajillo or mushrooms in garlic sauce, that is a staple of Spanish tapas places and that I have posted before (with butter or with olive oil)My friend, Marianne and I made them as sort of an afterthought as we were packing the oven with roasted vegetables for our New Year of Eating Right. Why not throw these in too, since we have some space?
Get the crusty bread ready, because you are going to want to mop up every bit of sauce.
Oven-roasted mushrooms in garlic (Champiñones al ajillo, al horno)
10 oz. button or baby bella mushrooms
2-3 cloves garlic, peeled and minced
1 Tbs extra virgin olive oil
1 Tbs chopped parsley, optional
Salt to taste
Preheat oven to 400°F. Wipe mushrooms clean. Trim off woody stem bits and cut into ¼” slices. Mix mushrooms, garlic , and oil in an ovenproof dish and roast, turning once, for about 30 minutes or until mushrooms are shiny, opaque and dark brown. Sprinkle parsley over, salt to taste and serve with toothpicks as a tapas dish or mix with warm pasta for a light primo piatto (first dish/appetizer).