Today's the Day You Learned You Can Roast Mushrooms in the Oven
Plus: My Ultimate Egg Salad Sandwich, Pho, and Republique's Croque Madame.
Hey Thursday friends,
Has a recipe ever changed the way that you think about an ingredient? That’s what happened to me when I made Melissa Clark’s baked pasta with Fontina and roasted mushrooms (which I just blogged about here).
Normally when I cook mushrooms, I fry them in a skillet with lots of butter and olive oil. But with this recipe, you roast them in a 450 oven with not-too-much olive oil, salt, pepper, and rosemary branches and in fifteen minutes you have golden brown, concentrated mushrooms with none of the splatter. It’s like it’s own infomercial!
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