The pictures are awful, but these oven-roasted mushrooms are amazing!

20 Jan

If I had known how good these mushrooms in garlic were going to turn out, I would have been more careful about the pictures!

Mushy focus!

Mushy focus!

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?

Genius.

Get the crusty bread ready, because you are going to want to mop up every bit of sauce.

Blurry photo, clearly delicious

Blurry photo, clearly delicious

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).

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4 Responses to “The pictures are awful, but these oven-roasted mushrooms are amazing!”

  1. Kelly Mccoy January 21, 2013 at 10:20 pm #

    Those look scrumptious!!

  2. Mad Dog January 20, 2013 at 4:07 pm #

    Champiñones al ajillo are to die for – yours sound every bit as good as those in the best Spanish tapas bars 😉

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