“Simplicity is the ultimate sophistication.”
Leonardo da Vinci
When I peeked inside Week 7’s CSA box, I was delighted to see not one but two packages of lovely mushrooms – Portobellos and Baby Bellas. Last time I received mushrooms from my Lancaster Farm Fresh CSA, I turned them into a delicious soup; the time before that I made Mushroom Bolognese.
This time I took a more utilitarian approach in order to enjoy their full flavor. And what could be simpler than roasting mushrooms with garlic and butter? Easy peasy.
Because the mushrooms are so rich and satisfying, for a split second I felt like I was eating something indulgent and bad for me. Until I remembered that mushrooms are not only low in calorie, but also full of potassium and antioxidants.
The butter, oil, and garlic in this dish create a delicious “sauce.” Serve these simple and sophisticated mushrooms as an appetizer with some good crusty bread. Or toss with your favorite pasta for dinner. Or do what I did and eat them all immediately after taking them out of the oven while standing at the kitchen counter.
Simple and Sophisticated Roasted Mushrooms
8 ounces (1 package) baby bella (or white) mushrooms, halved
1 portobello cap, sliced into 1/2 inch pieces
2 cloves garlic, minced (or run through a garlic press)
1 tablespoon olive oil
1/4 teaspoon kosher salt
1 tablespoon unsalted butter
Juice of half a lemon (optional)
Preheat oven to 450 degrees. Combine mushrooms, olive oil, salt, and garlic in a baking dish. Stir, then dot with the 1 tablespoon of butter.
Bake for 15 minutes. Stir once about half way through cooking time. Remove from oven and douse with the lemon juice. Give everything a good stir. Enjoy!