Updated: Dec 5, 2021
This dish brings together 3 different kinds of mushrooms: oyster, shiitake, and mini portobellos. 🍄
If not already, mushrooms should be regularly integrated into the diet due to their incredibly vast nutritional profile and therefore their medical importance. Mushrooms have been used in medicine for centuries—dating back to ancient remedies and teas that incorporate the fungus. Mushrooms offer various nutrients such as B vitamins (B2, 3, Folate, B5), Phosphorus, Vitamin D, Selenium, Copper, Potassium, and Zinc. Each of these vitamins and minerals provide us with the material that allows for proper metabolic and immune system processes.
Interestingly, epidemiological studies have shown that an increased consumption of mushrooms can protect older adults from cognitive decline (Alzheimer’s, dementia, etc.) Mushrooms also act as prebiotics, feeding the healthy bacteria located in our gut and helping these microbes to thrive.
Experts recommend incorporating mushrooms/other fungus on a regular basis (if not daily, then a couple times per week). Plus, they taste AMAZING especially when roasted and crisped with garlic and tossed with lemon juice, capers, and parsley😍.
ROASTED MUSHROOMS GREMOLATA STYLE Adapted from Six Seasons (by Joshua McFadden)
Yield: 4 servings (as small side)
Prep Time: 15min Cook Time: 20min Total Time: 35min
● 3 lbs mixed mushrooms (a combo of cremini and wild)
● Extra virgin olive oil
● 6 garlic cloves – 3 smashed and peeled, 3 chopped
● Salt and ground black pepper
● 3 TBSP lemon juice
● 2 TBSP capers, rinsed, drained, and chopped
● ¼ cup chopped flat leaf parsley
Heat the oven to 400F.
Brush or rinse off any bits of debris from the mushrooms and trim off any dried stems or spoiled bits. If using shitakes, discard stems. Cut or tear mushrooms so they are approximately the same size.
Pile the mushrooms into a bowl, then add a glug of olive oil and the smashed garlic. Season generously with salt and pepper and toss really well, massaging the oil and seasonings into the mushrooms.
Spread them on an even layer, no overlapping on baking sheets. Roast until they are browned and crisp around the edges; either flip them or move them around the baking sheets to promote even browning. This should take between 10-25 minutes.
Toss the roasted mushrooms with the chopped garlic, lemon juice, capers, and parsley. Taste and adjust with more salt and pepper.
**Note: Gremolata style means seasoning with citrus zest, chopped garlic, and fresh herbs (usually parsley).