16 evenly-sized open cup mushrooms, stalks cut level
3 tbsp. corn or vegetable oil
1/4 cup unsalted butter or margarine, softened
3 cloves garlic, chopped very finely
2 tbsp. fresh thyme, chopped
1-1/2 tbsp. lemon juice
to taste: salt, freshly ground black pepper
1/4 cup fresh breadcrumbs
3 tbsp. corn or vegetable oil
1/4 cup unsalted butter or margarine, softened
3 cloves garlic, chopped very finely
2 tbsp. fresh thyme, chopped
1-1/2 tbsp. lemon juice
to taste: salt, freshly ground black pepper
1/4 cup fresh breadcrumbs
Heat oven to 400ºF (200ºC). Lightly fry mushrooms, cap-side down, in hot oil 20 seconds. Arrange mushrooms in a shallow roasting pan with stalks facing upwards. Mix butter, garlic, thyme, lemon juice and seasoning. Spoon a little garlic butter on to each mushroom, then lightly press breadcrumbs on top. Either refrigerate for later use, or bake immediately 10 minutes.
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