Broiled Mushrooms

Name: Broiled Mushrooms
Yield: 6 portions
Ingredients: 1 pound fresh shiitake or oyster mushrooms (pleurottes), stems removed; 2 tablespoons olive oil; Freshly ground black pepper, to taste; 3 tablespoons coarsely chopped fresh Italian (flat-leaf) parsley; 3 tablespoons coarsely chopped fresh Italian (flat-leaf) parsley; 6 tablespoons fresh lemon juice; 3 cloves garlic, finely minced; 1 pound fresh shiitake or oyster mushrooms (pleurottes), stems removed; 1 pound fresh shiitake or oyster mushrooms (pleurottes), stems removed

Preparation info

6
portions

Difficulty
Easy

Appears in

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

Side dish
Vegan
Gluten-free

Method

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