Friday, January 25, 2013

Lemon Thyme Mushrooms

I made two New Year's resolutions this year. I didn't blog about them because they're not really a big deal (resolutions aren't really my "thing"), but they were as follows: (1) relax, chill out, and stop worrying about stuff so much; and (2) eat more vegetables. Since the second is a bit easier to achieve than the first for a Type A personality like me, I've been trying out a lot of vegetable side dish recipes lately. 

So, you're probably going to see lots of veggies popping up on Spirals & Spatulas in the future (let's get that "Side Dishes" section of the Recipe page filled up, shall we?). Here's a simple-but-fancy (and yummy) side dish for all you mushroom-lovers out there! I just serve it as a side, but you could easily mix it in with some pasta, or put it sliced of toasted bread as an appetizer... so many possibilities!

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Recipe adapted from here.

1 lemon
1 tbsp chopped fresh thyme
3 tbsp olive oil
1 pound mushrooms (I use like 2/3 lb cremini and 1/3 lb shiitake, but whatever's fresh at your grocery store will do!)
4 tbsp grated Parmesan cheese
salt and pepper

1. Pre-heat oven to 400. 
2. Zest the lemon. Combine the zest, time, and olive oil in a bowl and mix until combined. 
3. Clean and slice the mushrooms. Place them on a lightly-greased baking sheet (grease it with olive oil spray if you have it!) in a single layer. 
4. Drizzle half of the olive oil mixture over the mushrooms. Sprinkle with salt and pepper to taste.
5. Bake for 10 minutes. Sprinkle the Parmesan over the mushrooms. Bake for another 5 minutes. Transfer the baked mushrooms to a bowl and mix in the other half of the olive oil mixture and some lemon juice (just a little from that lemon you zested earlier). Enjoy!

(mushrooms, cleaned and sliced!)

(single layer on the baking sheet - I use foil for easy cleanup)

(olive oil mixture)

(all done!)

(mixing in the rest of the olive oil mixture and some lemon juice)



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