I’m reviving this old, simple favorite. You won’t believe how much flavor is packed into these. It’s tempting to just eat these as my main dish!
Whoa were these good!!! My husband and I had to negotiate for the last ones. I also loved the “sauce” so much that I’m cooking chicken in it at 9:40pm so that it won’t go to waste!
16 even-sized mushrooms, stalks cut level
3 tbsp coconut oil
1/3 cup kerrygold butter, softened (or use ghee)
3 cloves garlic, chopped very finely
2 tbsp fresh thyme, chopped
1 1/2 tbsp lemon juice
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. Spoon a little garlic butter on to each mushroom. Either refrigerate for later use, or cook immediately in the oven for 10 minutes.