Recipe from Josh Blakely
Adapted by Elaine Louie
- Total Time
- 45 minutes
- Rating
- 5(209)
- Notes
- Read community notes
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Ingredients
Yield:2 appetizer servings or 2 side servings
- 4cups mushrooms, best to get a mix of varieties, cut into 1-inch pieces
- ⅔cup extra virgin olive oil
- 12garlic cloves, 8 whole and 4 finely grated on a Microplane or cheese grater
- 5sprigs thyme
- Salt
- black pepper
- ½teaspoon crushed red pepper flakes
- 2tablespoons sherry vinegar or cider vinegar
- 1plum tomato, seeded and diced
- 2tablespoons chopped parsley
- 1teaspoon pimentón smoked Spanish paprika
- 2tablespoons chopped roasted and salted cashews, or Marcona almonds, or peanuts
- Grilled bread, for serving optional
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
1506 calories; 135 grams fat; 43 grams saturated fat; 2 grams trans fat; 70 grams monounsaturated fat; 12 grams polyunsaturated fat; 28 grams carbohydrates; 6 grams dietary fiber; 6 grams sugars; 51 grams protein; 1249 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Heat oven to 400 degrees. In a shallow roasting pan, mix together mushrooms, ⅓ cup of the olive oil, whole garlic cloves and thyme. Season with salt and pepper to taste. Roast, stirring occasionally, until mushrooms are golden brown and just starting to crisp, about 30 minutes. Remove from the oven, and discard thyme and garlic. Arrange the mushrooms in a shallow bowl, 6 to 8 inches in diameter.
Step
2
In a small sauté pan, heat the remaining ⅓ cup olive oil until shimmering. Add grated garlic and red pepper flakes. Sauté until golden brown, and immediately add vinegar, tomato, 1 tablespoon of the parsley, and a pinch of salt. Remove from heat and immediately pour over the mushrooms.
Step
3
Garnish with the remaining 1 tablespoon chopped parsley, pimentón, and chopped cashews. Serve immediately, while bubbly and hot. If desired, serve with grilled crusty bread.
Ratings
5
out of 5
209
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Cooking Notes
Pam
"Discard" the garlic????? Nooooooo!! Roasted garlic is delicious. I would leave it in the mushrooms but if you have to remove it use it as a butter.
lkp
Cooked with 1 lb. cremini mushrooms. Absolutely leave in roast garlic (and the vinegar, though I suppose you could reduce it to 1 Tbs.). Cut oil to about 2 Tbs. to roast mushrooms and another 2 Tbs. to sauté flavorings. Used roast almonds, which add a nice crunch that cashews lack.
Was cautious with the pimentón--cut to ½ tsp. but would go with the full 1 tsp. next time. Also, would probably increase quantity of mushrooms to 1½ lbs.
SalemPaul
I put mixture in both sides of a halved microwaved acorn squash...Next time making this recipe, I'll cut the amount of oil by at least half; still keeping all the garlic.
The vinegar too didn't enhance; I'd leave it out.
Anu
You don't necessarily need to use fancy mushrooms for this - works great with button mushrooms too! We didn't discard the garlic. Yum!
Nathan
I served over gluten-free pasta and it was very good. However, I diced the roasted garlic and put it back in—before I did that it was just ok. I can’t understand why you would want to discard that much yummy garlic.
TX Gal
Wow. Just wow. This definitely deserves the five stars other readers have given it. I agree with commenters who suggested less olive oil and don't discard the roasted garlic. I had this with polenta - which is a much better choice than the bread one can buy where I live.
Julia
Delicious but too much oil even at 1/2 cup total. Next time I'll reduce it further.
Joan
I used only portobellos- 5 tops only. I added 1/2 fresh cooked corn, onions, left in the garlic (only used 5 cloves chopped it was all I had) It looked NOTHING like the photo but was delicious. I served it straight; but would have been amazing on polenta
Rick
Excellent, attractive and forgiving. Noticed too late it only makes "two side servings" when making dinner for three hungry people. Luckily had gotten a few more shrooms (button and shiitake) than required, and bulked it up with 1/2 cubed delicata squash. Kept the garlic, used all the vinegar and pimenton called for, added three yellow tomatoes from our garden to make it slightly saucier, served with chive-spiked polenta. Nice!
Gus
Would do 1.5 tbls of the vinegar not 2
Susan
This is fantastic. I didn't have a tomato or parsley and made it anyway. Two of us are it up without any trouble.
Nathan
I served over gluten-free pasta and it was very good. However, I diced the roasted garlic and put it back in—before I did that it was just ok. I can’t understand why you would want to discard that much yummy garlic.
quaasam
excellent. Serve with creamy polenta and roasted broccoli rabe. Great vegetarian meals. My favorite.
David Morton
My mushroom mix was shiitake, oyster, lobster and chanterelles as well as a few crimini. One of our numbers had a nut allergy, so I skipped the nuts and went with some really nice sun dried tomatoes in olive oil instead. Also added halved cherry tomatoes instead of the plum tomato. Exquisite dish with the heat from the chili peppers and pimentón. Definitely kept the roasted garlic!
lkp
Cooked with 1 lb. cremini mushrooms. Absolutely leave in roast garlic (and the vinegar, though I suppose you could reduce it to 1 Tbs.). Cut oil to about 2 Tbs. to roast mushrooms and another 2 Tbs. to sauté flavorings. Used roast almonds, which add a nice crunch that cashews lack.
Was cautious with the pimentón--cut to ½ tsp. but would go with the full 1 tsp. next time. Also, would probably increase quantity of mushrooms to 1½ lbs.
Anu
You don't necessarily need to use fancy mushrooms for this - works great with button mushrooms too! We didn't discard the garlic. Yum!
Nancy
We loved this although I found it tastier at room temperature than hot from the oven. I didn't have thyme, so I substituted rosemary with excellent results.
SalemPaul
I put mixture in both sides of a halved microwaved acorn squash...Next time making this recipe, I'll cut the amount of oil by at least half; still keeping all the garlic.
The vinegar too didn't enhance; I'd leave it out.
Pam
"Discard" the garlic????? Nooooooo!! Roasted garlic is delicious. I would leave it in the mushrooms but if you have to remove it use it as a butter.
Claudia
Agree. Loved the roasted garlic. And an awesome recipe. Didn't use as much oil.
Gigi
Agree! I would just smear it on lightly toasted French or sourdough. Along with some brie, stilton, and Castelvetrano olives - yum.
ravi
The picture shows whole garlic cloves
so are they really discarded?
Julie R
I think those are the cashews
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