Mushrooms al Horno with Crusty Bread
These baked (“al horno”) mushrooms are inspired by a Basque dish. The mushrooms kick out their water, which combines with the wine, garlic, vinegar, and herbs to make a very flavorful sauce. This dish is super straightforward (just mix some things together and throw them in your oven); my only advice: don’t soak the mushrooms in water to clean them or they’ll soak up too much liquid and ruin the rich, mushroomy sauce.
Ingrediënten
- Serves 4
- 2 pounds mushrooms a mixed variety of your choice
- 2 cloves garlic finely chopped
- ¼ cup tightly packed fresh flat-leaf parsley leaves finely chopped
- 2 tablespoons dry white wine
- ¼ cup extra-virgin olive oil
- Salt
- 1 teaspoon sherry vinegar
- 2 ½-inch-thick slices sourdough bread, halved and toasted
Instructies
- Preheat your oven to 400°F.
- Clean the mushrooms with a damp towel and cut them into bite-size pieces.
- Put the mushrooms in a large bowl and stir in the garlic, parsley, white wine, olive oil, and two healthy pinches of salt until combined.
- Pour the mixture into a baking dish large enough to hold the mushrooms in a single layer and bake for 30 minutes.
- Remove the dish from your oven and stir in the sherry vinegar.
- Divide the toasted bread among serving plates.
- Spoon the mushrooms and their juices over the bread and serve.
- Pairs well with “Stolen Moments” by Oliver Nelson
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