Roasted Mushrooms With Garlic

Ingredients

• 4 cups mushrooms best to get a mix of varieties, cut into 1-inch pieces
• ⅔ cup extra virgin olive oil
• 12 garlic cloves, 8 whole and 4 finely grated on a Microplane or cheese grater
• 5 sprigs thyme
• Salt
• black pepper
• ½ teaspoon crushed red pepper flakes
• 2 tablespoons sherry vinegar or cider vinegar
• 1 plum tomato, seeded and diced
• 2 tablespoons chopped parsley
• 1 teaspoon pimentón smoked Spanish paprika
• 2 tablespoons chopped roasted and salted cashews, or Marcona almonds, or peanuts
• Grilled bread, for serving optional

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    2582 calories; 228 grams fat; 97 grams saturated fat; 5 grams trans fat; 92 grams monounsaturated fat; 15 grams polyunsaturated fat; 23 grams carbohydrates; 4 grams dietary fiber; 5 grams sugars; 115 grams protein; 456 milligrams cholesterol; 2903 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 appetizer servings or 2 side servings

Preparation

1. Heat oven to 400 degrees. In a shallow roasting pan, mix together mushrooms, 1/3 cup of the olive oil, whole garlic cloves and thyme. Season with salt and pepper to taste. Roast, stirring occasionally, until mushrooms are golden brown and just starting to crisp, about 30 minutes. Remove from the oven, and discard thyme and garlic. Arrange the mushrooms in a shallow bowl, 6 to 8 inches in diameter.
2. In a small sauté pan, heat the remaining 1/3 cup olive oil until shimmering. Add grated garlic and red pepper flakes. Sauté until golden brown, and immediately add vinegar, tomato, 1 tablespoon of the parsley, and a pinch of salt. Remove from heat and immediately pour over the mushrooms.
3. Garnish with the remaining 1 tablespoon chopped parsley, pimentón, and chopped cashews. Serve immediately, while bubbly and hot. If desired, serve with grilled crusty bread.

45 minutes