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Roasted Mushrooms with Garlic, Lemon and Parsley

4 to 6 Servings

30 minutes

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Italian funghi trifolati are sautéed mushrooms with olive oil, garlic and parsley. In this recipe, instead of firing up the stovetop, we roast the mushrooms in the oven. At the same time, on the oven rack just below, we toast a couple slices of crusty bread that later are torn into pieces and tossed into the roasted mushrooms. The croutons add a chewy-crisp texture that complements the mushrooms’ silkiness. To keep their flavors bright and fresh, lemon zest and juice are mixed in only at the very end, along with chopped parsley. Use at least a couple different mushroom varieties, if you can. Grocery stores often sell packages containing a few different types—these work perfectly in this recipe, even if only as a supplement to commonplace cremini mushrooms.

4 to 6



Don’t purchase presliced mushrooms, as they tend to be dried out and often are haphazardly cut. If you’re using shiitakes, be sure to remove and discard the stems, which are too tough and fibrous to eat. Pass on the portobellos for this recipe; they’re too large and their gills darken and muddy the mix.

30 minutes



Estelle B.
August 24, 2022
A Keeper!
We loved this recipe and will definitely make it again. We made two changes: substituted baby arugula for parsley, which added a nice zing, and didn't do the bread. We served the mushrooms with farro for a nice nutty flavor. The most involved part is prepping the mushrooms, so it's easily done on a weeknight for a great flavor reward.