Rosemary-Roasted Mushrooms with Garlic-Anchovy Butter

Name: Rosemary-Roasted Mushrooms with Garlic-Anchovy Butter
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Cuisine: Spanish
Ingredients: 500 g/1 lb 2 oz flat mushrooms, cleaned and halved; 1 tbsp finely chopped rosemary leaves; 1 small red chilli, deseeded and finely chopped; 3 tbsp olive oil; 1 tbsp balsamic vinegar; 250 g/9 oz/2¼ sticks unsalted butter, softened to room temperature; 4 salted anchovy fillets in oil, drained and chopped; 2 garlic cloves, crushed; 2 tbsp chopped flat-leaf parsley; grated zest of 1 lemon; sea salt and freshly ground black pepper, to taste; sea salt and freshly ground black pepper, to taste

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 5

Appears in

The Sun-Soaked Plate

By Marc Fosh

Published 2026

About

Ingredients

500 g/1 lb 2 oz flat mushrooms, cleaned and halved
1

Europe
Spain
Side dish
Gluten-free
Vegetarian
Mediterranean

Method

For the garlic-anchovy butter, put all the ingredients into a bowl and mix until well combined. Scrape the butter mixture out onto a sheet of cling film (plastic wrap) or baking parchment and roll into a cylinder shape. Chill in the refrigerator for at least 30 minutes until firm.

Preheat the oven to 200°C/40