Prep 30 mins
Cook 15 mins
This is a great recipe! I found the recipe in McGuire's Irish Pub Cookbook and have made this recipe for the past three year for our St. Patrick's Day Party. There are never any mushroom leftovers.
- 1⁄2 cup olive oil
- 1 tablespoon minced fresh garlic, to taste
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon dried red pepper flakes, to taste
- 2 lbs small white mushrooms
- 3 tablespoons chopped fresh parsley, divided
- Preheat oven to 400 degrees.
- Heat the oil in medium saucepan over medium heat.
- Add the garlic and cook, stirring once or twice, until soft, 1 to 2 minutes.
- Sir in salt, paprika and red pepper flakes and reduce heal to medium-low.
- Cook, stirring occasionally, until mixture is blended, 2 to 3 minutes.
- Remove form heat.
- Rinse and pat dry mushrooms.
- Arrange them in a single layer on a baking sheet and brush them all over with the garlicky oil.
- Roast for 15 minutes.
- Turn the mushrooms over and continue baking until they are golden brown, about 10 minutes.
- During the last 10 minutes, return the saucepan to the stove over low heat.
- When the mushrooms are ready, turn them into the saucepan along with any juices that have accumulated on the baking sheet.
- Stir well to coat the mushrooms.
- Add 1 tbsp of the parsley and stir again.
- Pour into a chafing dish to keep warm.
- Garnish with the remaining parsley and serve with toothpicks.
This was pretty good. I made it just as written, except I used minced garlic from a jar. It could have used more garlic (or fresh) and more salt. Thanks for posting.
Very easy dish to put in the oven while getting other things ready. I did not use the full amount of oil, only about 3-4 Tsblespoons. I still really liked this dish. Did not find that it was really hot just a little subtle heat from the red pepper flakes. Thanks for the recipe