• 10 ounces cremini mushrooms, quartered
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons flat leaf parsley, chopped
  • 2 teaspoons sherry
  • teaspoon dried chili flakes
  • ¼ teaspoon piment d'Espelette, plus more for garnish
  • 2 teaspoons chicken broth
  • salt, to taste
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • crusty bread for serving


1. Preheat an oven to 450F. Place a baker in the oven and preheat for 10 minutes.
2. Meanwhile, in a bowl, combine the mushrooms, lemon juice, parsley, sherry, chili flakes, the 1/4 tsp. piment dEspelette, the broth and salt and toss to coat evenly. Put the olive oil and garlic in the preheated baker and bake for 1 minute. Add the mushroom mixture and bake, stirring after 8 minutes, until the mushrooms are tender and cooked through, about 15 minutes. Garnish with piment dEspelette and serve immediately with crusty bread. Serves 4. Williams-Sonoma
3. Kitchen.



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4 servings