Oven-baked champignons with garlic butter and anchovies
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Bake the mushroom caps with butter, garlic, herbs, and anchovy paste and serve as an appetizer with bread or as a side dish. The anchovy paste acts as a unique flavor enhancer in this recipe, enhancing the mushrooms' flavor even more.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 brown button mushrooms, stems removed
- 110 g unsalted butter at room temperature
- 2 tbsp chopped fresh parsley
- 2 cloves garlic, finely grated
- 1 teaspoon anchovy paste
- 1 tbsp extra-virgin olive oil
- Finely grated zest of 1 lemon, for sprinkling
- Bread with crust for serving
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Cooking the dish according to the recipe:
- Preheat oven to 200°C. Sprinkle the mushrooms with a pinch of salt and place them, hole-side up, in a small baking dish, caps touching.
- Place the butter, parsley, anchovy paste, and garlic in a small bowl and mash with a fork until smooth. Spread the butter evenly over the mushroom caps. Drizzle with olive oil. Bake until the mushrooms are soft and the butter has melted, about 20 minutes. Season with a few pinches of black pepper and lemon zest, and serve warm with bread.
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