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Julee Rosso, Sheila Lukins

Broiled Mushrooms

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Preparation info

  • 6

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Don’t be limited by these mushrooms. In the fall, search the markets for all the exciting varieties available. Remember to wipe fresh mushrooms carefully with a damp paper towel to clean them—don’t soak them with water.

Ingredients

  • 1 pound fresh shiitake or oyster mushrooms (pleurottes), stems removed
  • 6 tablespoons fresh lemon juice

Method

  1. Preheat the broiler.
  2. Clean the mushroom caps with a damp paper towel. (Discard the stems or reserve for stock.)
  3. In a small bowl, combine 4 tablespoons of the lemon juice, the garlic, 2½tablespoons of the parsley, and the oil and pepper. Mix well.

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