Prep 10 mins
Cook 7 mins
In the fall, check out your local produce markets for fresh mushrooms. Shiitakes are great, and oyster mushrooms work well in the this recipe too! Adapted from The New Basics Cookbook.
- 1 lb fresh shiitake mushrooms (try a mix!) or 1 lb oyster mushroom, stems removed (try a mix!)
- 6 tablespoons fresh lemon juice
- 4 garlic cloves, finely minced
- 4 tablespoons parsley, coarsely chopped
- 2 tablespoons olive oil
- fresh ground black pepper, to taste
- Preheat the broiler. Clean the mushroom caps with a damp paper towel. Save the stems for stock or to flavor sauces.
- In a small bowl, combine 4 tablespoons of the lemon juice,the garlic, 3 tablespoons of the parsley, and the oil and pepper. Mix well.
- Line a 17x11" jelly roll pan with foil. Arrange the mushrooms,top side up, on the foil, and brush generously with the lemon juice mixture.
- Place the mushrooms 4 inches from the heat and broil until just tender, 5 to 7 minutes.
- To serve, sprinkle the mushrooms with the remaining 2 tbsp lemon juice, 1 tbsp of parsley, and pepper to taste.
Quick and simple, yet tasty! I will try again different with seasonings! Very nice "starter recipe" with many possible variations. Thanks for posting and one I'll be making again!
A super-easy, really delicious – very lemony & garlicky! - and wonderfully low fat way to cook mushrooms! I used a mix of shiitake, oyster, Swiss Brown and field mushrooms, and added all the stalks to my bag of goodies for my Vegetable Stock Recipe #135453. I served these with Latchy’s Patties with Avocado Sauce #66021. The two recipes complemented each other beautifully. Certainly a recipe I’ll be making again, especially since it is so low fat! Thank you, Sharon123, for yet another fabulous recipe!
We found the lemon to be overpowering and will cut it in half (3 T) if we make this again.