As so often happens, I was seduced by produce at the grocery store. This time, it was pomegranates that were on sale, and I bought 2. In a week we are headed out for 2 weeks in Costa Rica, so it is the standard rush […]
Month: November 2017
Tonight I tried a recipe that had popped up in my Pinterest feed from closetcooking.com.
You can find the recipe here.
This definitely moved to my Pinterest board for recipes that I have tried and are worth keeping.
I didn’t have quite enough mushrooms, so ended up with too much sauce, and I didn’t share later (because there weren’t enough–I ate them all).
The other mistake I made, other than not enough mushrooms, was thinking that the mushrooms were too big and cutting them into chunks. I really should have left them whole. I forgot how much they shrink up after roasting.
While they were roasting, I got together the butter, thyme, garlic, and lemon juice for the sauce.
The recipe doesn’t really say how long it takes to brown the butter, and I had not done it in so long I couldn’t remember. A quick google told me 5-8 minutes over medium heat.
Then I added the thyme, garlic and lemon juice.
After tossing the roasted mushrooms with the sauce, I put into a serving bowl. They look so tiny and sad.
So, to recap, great recipe. Next time I will:
1. Use the full pound of mushrooms
2. Leave the button mushrooms whole
3. Brown the butter over medium heat 5-8 minutes