Lemon Garlic Roasted Mushrooms Recipe{Funghi Arrostiti con Lemone e Aglio} (2024)

FAQs

Should I sauté the mushrooms or the garlic cloves first? ›

So, since we want our mushrooms to be tasty and buttery, we're going to cook them slowly to avoid our butter burning and oxidizing. Then, when the skillet is hot, melt the butter and add the garlic cloves. Cook them for a minute to bring some flavors into the butter and then add the mushrooms.

Mushrooms are often covered in soil. Use kitchen paper or a brush to get it off, but don't wash them under the tap, as they will absorb the water and become soggy.

The Best Way to Wash Mushrooms

Yes, folks, you can indeed wash your mushrooms. The critical step is to wait to wash them until right before you cook with them so they don't get bogged down with water. After giving the mushrooms a rinse, dry them off, and you're ready to cook.

Sautéed mushrooms with butter have their benefits, but so do sautéed mushrooms with olive oil. I use both oil and butter for a dynamic duo that pairs searing (oil) with rich, satisfying flavor (butter). (I also use both in my Sauteed Spinach.)

Place it all (peel included) in a 25cm x 30cm roasting tray and drizzle with 1 tablespoon each of olive oil and red wine vinegar. Add a pinch of sea salt and black pepper and toss together. Pick out 12 perfect garlic slices and sage leaves for later, and sit the mushrooms stalk side up on the top. Bake for 10 minutes.

Also, be aware that it's not uncommon for there to be a little dirt or grit stuck to the dried mushrooms, which will come out when rehydrated. So we recommend rinsing the mushrooms before use. If you really want to get the best bang for your buck, DON'T discard the leftover soaking liquid.

For the Best Mushrooms, Give Them a Good Sear

Cooking mushrooms concentrates their flavor and brings out notes of sweet earthiness from the Maillard reaction taking place. The best way to do this is to sear the mushrooms first in a dry pan.

To help cooks avoid burning their garlic, a lot of recipes call for sautéing other aromatics first, like onions, carrots, and celery, and then adding the garlic for the last few minutes.

Do You Sauté the Onions First? To keep the onions from cooking in the mushroom juices, wait to add the onions until the mushrooms have released their excess liquid and almost all of that liquid has evaporated. Once you get there, add the onions and let them sauté and brown in the fat alongside the mushrooms.

Allow the garlic to cook for just 30 to 60 seconds before adding liquid or other ingredients to the pot. This is our best practice when cooking just about anything with minced garlic—from chili to pasta sauce to vegetable soup.