These baked (“al horno”) mushrooms are inspired by a Basque dish. The mushrooms kick out their water, which combines with the wine, garlic, vinegar, and herbs to make a very flavorful sauce. This dish is super straightforward (just mix some things together and throw them in your oven); my only advice: don’t soak the mushrooms in water to clean them or they’ll soak up too much liquid and ruin the rich, mushroomy sauce.
Mushrooms al Horno with Crusty Bread
These baked (“al horno”) mushrooms are inspired by a Basque dish. The mushrooms kick out their water, which combines with the wine, garlic, vinegar, and herbs to make a very flavorful sauce. This dish is super straightforward (just mix some things together and throw them in your oven); my only advice: don’t soak the mushrooms in water to clean them or they’ll soak up too much liquid and ruin the rich, mushroomy sauce.
Ingredients
- Serves 4
- 2 pounds mushrooms a mixed variety of your choice
- 2 cloves garlic finely chopped
- ¼ cup tightly packed fresh flat-leaf parsley leaves finely chopped
- 2 tablespoons dry white wine
- ¼ cup extra-virgin olive oil
- Salt
- 1 teaspoon sherry vinegar
- 2 ½-inch-thick slices sourdough bread, halved and toasted
Instructions
- Preheat your oven to 400°F.
- Clean the mushrooms with a damp towel and cut them into bite-size pieces.
- Put the mushrooms in a large bowl and stir in the garlic, parsley, white wine, olive oil, and two healthy pinches of salt until combined.
- Pour the mixture into a baking dish large enough to hold the mushrooms in a single layer and bake for 30 minutes.
- Remove the dish from your oven and stir in the sherry vinegar.
- Divide the toasted bread among serving plates.
- Spoon the mushrooms and their juices over the bread and serve.
- Pairs well with “Stolen Moments” by Oliver Nelson