I have discovered the herb mushrooms, and they are just SO good that I had to make a variation FOR LUNCH. I thought pancetta (or italian bacon) would be so perfect. I was right!
The leftovers will be going to my husband and son for dinner while I am at work. I also used the pan juice to cook up some chicken tenders. It doesn’t get much easier than this!
16 even-sized mushrooms, stalks cut level
2 tbsp coconut oil, ghee, or butter
1/3 cup kerrygold butter, softened (or use ghee)
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped (or one tablespoon of dried)
juice of one small lemon
1 package of diced pancetta (Trader Joe’s)
1/2 tsp sea salt
freshly ground black pepper to taste
Preheat the oven to 400 degrees. Lightly fry the mushrooms, cap-side down, in hot oil for 20 seconds.
Arrange the mushrooms in a shallow roasting tin with the stalks facing upwards.
Mix together the butter, garlic, thyme, lemon juice and seasoning. If you prepare this ahead of time, the butter or ghee will become a semi-solid, and it is easy to dollop a spoonful on each mushroom. It will just melt later in the oven. Spoon a little garlic butter on to each mushroom. Sprinkle the pancetta over the mushrooms. Either refrigerate for later use, or cook immediately in the oven for 10-15 minutes.