CRISPY MUSHROOMS RECIPE RECIPES

CRISPY ROASTED MUSHROOMS RECIPE | REAL SIMPLE

Crispy Roasted Mushrooms Recipe | Real Simple image

Provided by Lindsay Hunt

Total Time 45 minutes

Yield Serves 8

Number Of Ingredients 5

Ingredients

1 pound mixed mushrooms (such as oyster, cremini, and shiitake), roughly chopped
1 pound button mushrooms, halved or quartered if large
½ cup olive oil
6 fresh thyme sprigs, plus more for garnish (optional)
kosher salt and black pepper

Steps:

Heat oven to 450° F. Toss the mushrooms, oil, thyme, 1½ teaspoons salt, and 1 teaspoon pepper on 2 rimmed baking sheets. Roast, tossing once, until golden brown and crispy, 30 to 35 minutes. Garnish with fresh thyme, if desired. Serve warm.

Nutrition Facts : Calories 149 calories, CarbohydrateContent 5 g, FatContent 14 g, FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 2 g, SodiumContent 370 mg, SugarContent 2 g

CRISPY MUSHROOMS AND KALE RECIPE | BON APPÉTIT

Crispy Mushrooms and Kale Recipe | Bon Appétit image

If you’ve ever tried maitake mushrooms, then you already know about their unbelievably rich flavor and aroma of piney forest floor and fresh fallen leaves.

Provided by Chris Morocco

Yield 2 servings

Number Of Ingredients 12

Ingredients

6 Tbsp. extra-virgin olive oil, divided
4 oz. maitake mushrooms, broken into large pieces
4 oz. shiitake mushrooms, cut into ½" slices
Kosher salt
1 14.5-oz. can cannellini beans, rinsed, drained
2 Tbsp. fresh lime juice, plus wedges for serving
2 garlic cloves, divided
4 scallions, cut into 1" pieces
1 bunch Tuscan kale, center ribs and stems removed, leaves torn
½ cup crumbled feta cheese
1 Tbsp. toasted sesame seeds
1 cup cilantro leaves

Steps:

Heat 2 Tbsp. oil in a large skillet over medium-high until shimmering. Add maitake and shiitake mushrooms and cook, tossing occasionally, until browned and crispy, 8–10 minutes. Season with salt and transfer to a plate.
Meanwhile, purée beans, lime juice, 3 Tbsp. oil, 1 garlic clove (if it’s a large one, you may want to just use half), and 3 Tbsp. water in a blender until smooth, adding more water by the tablespoonful as needed to loosen if it doesn’t want to cooperate in blender. Season with salt.
Heat 1 Tbsp. oil in same skillet over medium-high. Add scallions and remaining garlic clove and cook, tossing, until just beginning to brown, about 1 minute. Add kale and cook, tossing often, until wilted and crisp-tender, 3–5 minutes. Season with salt. Transfer to plate with mushrooms.
Divide bean purée between bowls. Top with greens, feta, mushrooms, sesame seeds, and cilantro. Serve with lime wedges alongside.

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