The Pioneer Woman Tasty Kitchen

Oven Baked Mushrooms

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Level: Easy

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Description

Wrapped in foil while cooking in butter and their own juices, oven baked mushrooms have a deep earthy flavor that’s hard to resist. Sprinkling a little fresh parsley on top and adding a dash of soy makes this side dish delectable enough to stand on its own.

Ingredients

  • 2 Tablespoons Salted Butter, Cut In 1/2
  • 1 pound Mushrooms. My Favorites For This Recipe Are Bunashimeji, Enoki, And/or Portabella (or You Can Substitute Dried Shiitake, See Note)
  • 1 dash Soy Sauce
  • Few Leaves Fresh Parsley
  • Salt And Pepper, to taste

Preparation

Preheat oven to 350 F.

Wash and dry the fresh mushrooms. For dried shiitake mushrooms, read the note below.

Use 2 sheets of aluminium foil (make sure each is big enough enough that you can fold the top over) and lay them on top of one another (double layers). Put 2 tablespoons of butter into the center of the foil and lay the mushrooms on top. Fold and close the foil wrap. Put the packet in the oven and cook for about 15 minutes.

Remove the packet from the oven, open it up and sprinkle fresh parsley leaves and about 1 teaspoon of soy sauce over the top. Season with salt and pepper and serve while still hot.

* Note regarding dried shiitake mushrooms: Soak them in a little water, just enough to barely cover them. Soaking them in too much water will take away a lot of their flavor. Let them soak for about 10 minutes. Squeeze out the excess water and save water to use in a mushroom risotto, spaghetti, soup, etc.

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