Broiled Mushrooms

Broiled Mushrooms Recipe - A Flavorful Dish with Italian and Nigerian Influence

Region / culture: Italy, Nigeria | Preparation time: 10 minutes | Cooking time: 7 minutes | Servings: 4

Introduction

Broiled mushrooms are a simple and delicious dish that can be enjoyed as a side or appetizer. The combination of fresh oyster mushrooms with a tangy lemon and garlic marinade creates a flavorful and satisfying dish that is sure to impress your guests.

History

Broiled mushrooms have been a popular dish for centuries, with variations of the recipe found in many different cultures around the world. The simple yet flavorful combination of mushrooms, lemon, garlic, and parsley has stood the test of time and continues to be a favorite among food lovers everywhere.

Ingredients

1 lb (454 g) fresh shiitake mushrooms or oyster mushrooms, stems removed
6 tbsp fresh lemon juice
4 garlic cloves, finely minced
4 tbsp flat-leaf italian parsley, coarsely chopped
2 tbsp olive oil
freshly ground black pepper, to taste

How to prepare

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 tbsp of lemon juice, the garlic, 3 tbsp of 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 of lemon juice, 1 tbsp of parsley, and pepper to taste.

Variations

Add a sprinkle of grated Parmesan cheese on top of the mushrooms before broiling for a cheesy twist.
Substitute button mushrooms or portobello mushrooms for the oyster mushrooms for a different flavor profile.

Cooking Tips & Tricks

Make sure to clean the mushroom caps thoroughly before cooking to remove any dirt or debris.

- Save the mushroom stems for use in stocks or sauces to add extra flavor to your dishes.

- Brush the mushrooms generously with the lemon juice mixture to ensure they are well coated and flavorful.

- Be sure to broil the mushrooms just until they are tender to avoid overcooking and losing their texture.

Serving Suggestions

Serve the broiled mushrooms as a side dish with grilled chicken or steak, or as an appetizer with crusty bread.

Cooking Techniques

Broil the mushrooms until they are just tender to ensure they maintain their texture and flavor.

Ingredient Substitutions

Use lime juice instead of lemon juice for a slightly different flavor.

- Substitute chopped cilantro for the parsley for a fresh and herbaceous twist.

Make Ahead Tips

You can prepare the lemon juice mixture ahead of time and store it in the refrigerator until ready to use.

Presentation Ideas

Serve the broiled mushrooms on a platter garnished with fresh parsley for a beautiful and appetizing presentation.

Pairing Recommendations

Pair the broiled mushrooms with a crisp white wine, such as Sauvignon Blanc, for a refreshing and complementary pairing.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave until warmed through.

Nutrition Information

Calories per serving

120 per serving

Carbohydrates

8g per serving

Fats

7g per serving

Proteins

4g per serving

Vitamins and minerals

Rich in vitamin C, potassium, and folate

Alergens

Allergens: None

Summary

This dish is low in calories and fat, making it a healthy and nutritious option for those looking to enjoy a flavorful and satisfying meal.

Summary

Broiled mushrooms are a simple and delicious dish that is perfect for any occasion. With a tangy lemon and garlic marinade, these mushrooms are flavorful and satisfying, making them a favorite among food lovers everywhere.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. It was a warm summer day, and I was visiting my dear friend Margaret. She had invited me over for lunch, and as I walked into her cozy kitchen, I was greeted by the most enticing aroma of garlic and butter.

Margaret was busy at the stove, sautéing a pan of fresh mushrooms with herbs and spices. The mushrooms sizzled and crackled as they cooked, releasing a mouthwatering scent that made my stomach rumble with hunger. I watched in awe as Margaret expertly flipped the mushrooms with a flick of her wrist, her face illuminated with joy and satisfaction.

As I sat down at the table, Margaret served me a heaping plate of broiled mushrooms, perfectly charred and glistening with butter. The first bite was a revelation - the mushrooms were tender and juicy, with a rich umami flavor that danced on my taste buds. I couldn't get enough of them, and before I knew it, I had devoured the entire plate.

I begged Margaret for the recipe, and she laughed and said that it was a family secret passed down through generations. But she promised to teach me how to make them, and so began my journey into the world of broiled mushrooms.

Margaret took me under her wing, showing me the ins and outs of cooking mushrooms to perfection. She taught me how to select the freshest mushrooms, how to clean and slice them with precision, and most importantly, how to season and broil them just right.

Over the years, I honed my skills and experimented with different variations of the recipe. I added a splash of white wine for a touch of acidity, sprinkled some Parmesan cheese on top for an extra layer of flavor, and even tried grilling the mushrooms on skewers for a fun twist.

But no matter how many times I tweaked the recipe, the essence of Margaret's broiled mushrooms always remained the same - a simple yet elegant dish that never failed to impress.

As I grew older, I became known among my friends and family as the "mushroom queen," always ready to whip up a batch of broiled mushrooms at a moment's notice. I hosted countless dinner parties and potlucks, where my signature dish was always met with rave reviews and empty plates.

But beyond the accolades and compliments, what truly brought me joy was the act of cooking itself. There was something magical about transforming a humble mushroom into a gourmet delicacy, about sharing a meal with loved ones and creating memories that would last a lifetime.

And so, as I sit here in my kitchen, stirring a pot of broiled mushrooms just like Margaret taught me all those years ago, I can't help but feel grateful for the gift of cooking. It is a gift that has brought me closer to the people I love, that has filled my home with warmth and laughter, and that has nourished both body and soul.

So here's to Margaret, my dear friend and mentor, who first introduced me to the wonders of broiled mushrooms. Thank you for sharing your recipe with me, for igniting my passion for cooking, and for inspiring me to create my own culinary legacy. May your memory live on in every bite of these delicious mushrooms, and may your spirit guide me as I continue to explore the endless possibilities of the kitchen. Cheers to you, my dear friend, and cheers to the magic of good food and good company.