Love these for a side dish!
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.
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