I've always thought of mushrooms as an additive to any dish, a vegetarian meat (portabello), or a condiment for steaks (seriously, haha). Yesterday I started thinking that I've never made a side dish where plain old button mushroom are the star. I came across a few options but this one stuck out seeming to be the easiest. Of course, I used my slow-cooker again to make a honey glazed ham & served with cheesy scalloped potoatoes, but the mushrooms were the definite fave of the evening. Because this recipe is kind of a "look & feel", you can play around the with amount of each ingredient until you get to your desired consistency.
1-2 packages fresh button mushrooms, roughly chopped
fresh parsley
3 cloves garlic, minced
1/4 C bread crumbs
extra virgin olive oil
2 T parmesan cheese
salt & pepper to taste
Bring a pot of water to a boil, and toss mushrooms in for two minutes.
Meanwhile, mix together parsley & garlic, finely chopping both together.
Arrange mushrooms on a baking tin and sprinkle in olive oil, stirring to ensure all is covered.
Add garlic mixture, bread crumbs and parm cheese to mushrooms. Add more olive oil and stir around until coated. Bake in a preheated oven at 350 degrees F for 40 minutes. Season with salt & pepper and serve!
If the mushrooms are too dry, add more olive oil. Too wet, add more breadcrumbs. Voila!
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