If you’re looking for an easy to put together and a very good tasting side dish for pretty much any occasion, I’ve got one for you. You have to love mushrooms though because that’s the primary ingredient in the dish. I found this recipe in one of my cookbooks and even though I didn’t need a side dish at the moment per se, I decided to go ahead and make it anyway. Sometimes these sides go well with our nightly salads.
Simply put, this recipe uses a few different ingredients to flavor a whole much of mushrooms. Once they’re flavored, everything is baked together and the result is out of this world. Now, I’m a lover of mushrooms, so this dish was perfect for me. But as I said above, you really have to like mushrooms. They’re all over the place in this one.
The recipes calls for onion, garlic, celery, mushrooms, lemon juice, marsala wine and a few other things to jazz everything up. I’m sure you can imagine what this combination of ingredients might taste like. It all works so well together.
1/4 Cup Olive Oil
1/2 Cup Sweet Onion, Chopped
4 Teaspoons Garlic, Minced
2 Celery Stalks, Chopped
2 Pounds Mushrooms, Halved
2 Tablespoons Lemon Juice
2 Tablespoons Marsala Wine
1 Bunch Parsley, Chopped
1 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
3 Tablespoons Vegetable Broth
1/2 Cup Bread Crumbs
1 Tablespoon Butter, Cut into Pieces
I’d like to thank Carlo Bernasconi and Christian Teubner for their wonderful resource called The Complete Italian Cookbook. This and many other incredible recipes are contained in this book and I’m so pleased with it.
Arrange your oven racks so one is in the center position and then pre-heat the oven to 400 degrees.
Soften Onion & Garlic
Warm a large cast iron skillet over medium-high heat. Then add in the olive oil, onion, celery and garlic to it. Allow these ingredients to cook for a few minutes until they lightly brown.
Add Remaining Ingredients
Next, add the mushrooms, lemon juice, marsala wine, parsley, salt, pepper and vegetable broth to the skillet. Stir everything together well and continue to cook for another five minutes. Then, turn off the stove top heat.
Finally, sprinkle the tops of the mushrooms with the breadcrumbs and butter.
Bake the Mushrooms
Place the skillet into the oven and let the mushrooms bake for 20-25 minutes or until the breadcrumbs turn lightly golden brown. When finished, remove the skillet from the oven and turn off the heat.
The Final Baked Mushrooms
This recipe was almost too easy. And I’ll tell you that the result is tasty and interesting. Eating so many mushrooms like this is unusual, but in a good way. With all those flavors packed in there, I think this side dish will be a big hit. If you decide to try this recipe out, please let me know your thoughts in the comment section down below. Thanks for reading!