Funghi arrosto con olio d’oliva e aglio

Ingredienti

• 1 1/2 pounds mushrooms (such as cremini, shiitake, oyster or portobellos or a mixture)
• 1/4 cup extra virgin olive oil
• 1 garlic clove (grated or finely chopped)
• Kosher salt
• Freshly ground black pepper to taste
• 1/4-1/2 teaspoon crushed red pepper (to taste (optional))
• 2 tablespoons chopped parsley
• 1 lemon (sliced in half)

Preparazione

1. 1

   Preheat the oven to 425 (220 C) degrees.

2. 2

   Trim off thick stems from the mushrooms. Tear or slice the caps into large, bite-size pieces, halves or quarters depending on the size of the caps, and put into a large bowl. Keep in mind that they will shrink quite a bit in the oven.

3. 3

   Add the olive oil, garlic, ½ teaspoon salt, black and red pepper to the mushrooms and toss to combine. They can marinate up to one day ahead.

4. 4

   Spread the mushrooms on a rimmed baking sheet in one layer without crowding. Use an additional pan if needed. Bake 10 minutes, then stir the mushrooms around in the pan. Bake an additional 5-8 minutes, until the mushrooms look wrinkled, have released their liquid and are crisp on the edges.

5. 5

   Squeeze the lemon halves over the mushrooms. Scrape the bottom of the pan to release the brown bits. Transfer the mushrooms to a serving bowl or platter, sprinkle with parsley and serve.