I’ve been on a major herb kick for the past few weeks, and this past weekend, decided to break into the thyme. I found a baked mushroom recipe on foodienarium. Originally, used as an appetizer served on toast, I enjoyed it tossed with pasta with a tablespoon of butter and lots of additional Parmesan cheese. The mushrooms let out quite a bit of liquid that you can thicken with butter and pasta water for a light sauce.
The best thing about this recipe is how wonderful your hands smell after you’ve tossed the mushrooms in lemon zest and thyme!
Roasted Mushrooms with Lemon and Thyme
ADAPTED from foodienarium
1/2 kilograms or 1 pound of mushrooms
1-2 teaspoons of thyme, 4-5 strands
4-6 tbsp olive oil
a few tablespoons of parmesan grated
Heat the oven up to 200C (400F).
Combine the zest, thyme, and olive oil. Wash and slice the mushrooms, and toss in the oil mixture. Salt and pepper. Place on a tray, and roast for 10 minutes. Open the oven and sprinkle with grated cheese. Bake for another 5 minutes or until the cheese is brown.
Take out the mushrooms from the oven and sprinkle with lemon juice. I used about a quarter.
Lemony Mushroom Pasta
YIELDS 4 servings
1 pound of pasta
2-3 tablespoons of butter
parmesan to taste
roasted mushrooms with lemon and thyme
Cook the pasta according to the directions (4 ounces per serving). When the pasta is al dente, add the mushrooms and butter. Warm over low heat, add some parmesan to taste. Serve immediately