Let's Eat

Roasted mushrooms with spring garlic

May 12, 2010

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Serves 4

Spring yields an abundance of mushrooms, including morels and porcini. Choose an assortment for this dish, chopping them into an array of shapes. Add mild spring garlic, also known as green garlic, plucked from the ground before the bulb has a chance to develop, and chop the tops, too.

2 teaspoons olive oil
1 bell pepper, chopped
5 stalks green garlic, chopped
1 pound mixed mushrooms, roughly chopped
Salt and black pepper, to taste
2 teaspoons crushed red pepper
1/2 cup water
4 thick slices bread, toasted
1. Set the oven at 350. In an ovenproof skillet, heat the oil over high heat. Add bell pepper, garlic, mushrooms, salt, and black pepper. Cook, stirring, for 3 minutes. Stir in red pepper and water. Transfer the skillet to the oven. Cook for 15 minutes.

2. Taste for seasoning and add salt and pepper, if you like. Spoon mushrooms over bread. Karoline Boehm Goodnick