The Stock Pot: Sensational Sides – Oven-Roasted Mushrooms with Butter, Garlic and Parsley

The Stock Pot: Sensational Sides – Oven-Roasted Mushrooms with Butter, Garlic and Parsley

The Stock Pot: Sensational Sides – Oven-Roasted Mushrooms with Butter, Garlic and Parsley

I try to shy away from using those recipe-related superlative adjectives, like Ultimate (well, this one is the exception). Or Perfect (okay, this one, too). Or Best Ever (but this is!). Opting, instead, for a more provocative descriptive word, like Sensational. See these mushrooms? These humble little fall guys are definitely worthy of that title when they’re tossed with some olive oil, garlic, balsamic vinegar and butter and roasted in a hot oven until they’re a little caramelized and incredibly tender and delicious. A little minced parsley over the top right before you serve them makes them look so pretty. No more ho-hum side dishes for you, my friend! Once you try these ultimate, perfect, best ever morsels, you’ll agree that they are truly sensational!

The Stock Pot: Sensational Sides – Oven-Roasted Mushrooms with Butter, Garlic and Parsley
 
 

Author:
Recipe type: Sides, Mushrooms

Ingredients
  • 1 pound fresh mushrooms, cleaned
  • 3 garlic cloves, minced
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons balsamic vinegar
  • kosher salt and freshly ground black pepper
  • 4 tablespoons unsalted butter, cut into small pieces
  • 3 tablespoons minced parsley

Instructions
  1. Preheat the oven to 425 degrees. Toss the mushrooms, garlic, olive oil and balsamic vinegar in a shallow baking pan. Season to taste with some salt and pepper. Scatter the butter evenly over the top and roast until the mushrooms are golden, about 20 minutes.
  2. Remove the pan from the oven and sprinkle over the parsley. Serve warm.

Notes
…from the Picture-Perfect kitchen: Planning: Many people fall into the “don’t ever wash your mushrooms” camp. I usually just wipe or brush mine off but have been known to give them a quick little rinse if they’re really dirty. Up to you. You can put this dish together several hours before and refrigerate. Just pop them into a hot oven about 20 minutes before you’re ready to devour them. Product Purity: Use whatever variety of mushrooms you like or a combination of your favorites. I used white button mushrooms. Presentation: Serve with a nice white wine and a loaf of good, crusty bread to sop up all those lovely, buttery juices. ©2012 Hutchstone, LLC. All rights reserved.

 

Content and photography © 2012 Hutchstone, LLC. All rights reserved.

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26 Responses to The Stock Pot: Sensational Sides – Oven-Roasted Mushrooms with Butter, Garlic and Parsley

  1. Leslie W says:

    These look & sound so good. I would like to take them to a cookout. Do you think they would be alright if I made them in the afternoon & then put them in a small crockpot or would they end up a mess? We’ll, I’m going to give it a shot & let you know how it turns out. Thanks for the recipe!

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  4. Michelle says:

    Sound easy and delicious. Can’t wait to try this recipe!

  5. afwoodall says:

    Lucky me, I have mushrooms in the fridge!

  6. Pingback: Oven-Roasted Mushrooms with Butter Garlic and Parsley | What2Cook

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  8. jenstargirl says:

    I tried these and they taste as good as they look! What protein dish do you recommend going with them? I’d like to make a grilled chicken that is complementary.

    • Anything simply prepared would be dynamite paired with the mushrooms – grilled lemon chicken, herb-roasted chicken, a juicy steak, bacon-swiss burgers, salisbury steak, roast beef, grilled pork chops or tenderloin…just to name a few!

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  10. Hayley says:

    Making these tonight! They sound good:)

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  12. Looks like some simple and tasty eats. Works for me! :)

  13. kari says:

    Lovely, thanks for sharing

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  15. DEZZ says:

    THESE WERE DELISH!!

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  17. Meeling says:

    Looks delicious! Great side for Thanksgiving. We always have some vegetarians at our dinners and I’m always looking for extra veggie dishes – loving how simple this one is.

  18. Fokar says:

    425 degrees are Fahrenheit degrees, right?

  19. i love everything in this recipe!

  20. Wow…these are so simple and sound yummy! I’ll be making these very soon. Thanks for the recipe!

  21. You nailed it! These little delights truly are sensational!! Must keep this recipe in mind for our upcoming Canadian Thanksgiving weekend…Thanks for sharing!

    -Shannon