Herb-roasted mushrooms
30 mushrooms
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Juice of 1 lemon | ||
| 2 | teaspoons | Herbes de provence |
| 1 | teaspoon | Hot pepper sauce |
| 1 | teaspoon | Salt |
| ½ | teaspoon | White pepper |
| ½ | cup | Olive oil |
| 3 | pounds | Large mushrooms stems discarded |
Directions
1. Preheat oven to 450F. In a medium bowl, combine lemon juice with the herbes de Provence, hot pepper sauce, salt and pepper. Stir in olive oil. Add the mushrooms and toss until coated.
2. Spread the mushroom caps on a large non-stick baking sheet, stemmed sides up. Bake for 30 minutes. Turn mushrooms over and continue baking for about 15 minutes more, or until tender. Let cook completely before serving. Can be refrigerated, covered, for up to 4 days. Return to room temperature before serving.
Food and Wine Collector's Issue: The Only Entertaining Guide You'll Need May 1995
Submitted By DIANE LAZARUS On 06-08-95