Nosh: Mushrooms with Piment d'Espelette

Mushrooms with Piment d'Espelette

These roasted mushrooms are full of flavor -- an intense mushroom earthiness paired with a spicy smoky kick. The spicy comes from a pinch of dried chile and the piment d'Espelette lends a subtle smokiness. They are cooked quickly at high heat and retain their firm texture while producing delectable garlicky juices that you'll want to sop up with lots of good bread.

Mushrooms with Piment d'Espelette

Ingredients:

10 oz. cremini mushrooms, quartered;
1 tsp. fresh lemon juice;
2 tsp. chopped fresh flat-leaf parsley;
2 tsp. sherry;
1/8 tsp. dried chili flakes;
1/4 tsp. piment d�Espelette, plus more for
garnish (Hungarian paprika may be
substituted);
2 Tbs. chicken broth;
Salt, to taste;
2 Tbs. olive oil;
1 garlic clove, minced;
Crusty bread for serving

Method:

Preheat an oven to 450�F. Place a baker in the oven and preheat for 10 minutes.

Meanwhile, in a bowl, combine the mushrooms, lemon juice, parsley, sherry, chili flakes, the 1⁄4 tsp. piment d�Espelette, the broth and salt and toss to coat evenly. Put the olive oil and garlic in the preheated baker and bake for 1 minute. Add the mushroom mixture and bake, stirring after 8 minutes, until the mushrooms are tender and cooked through, about 15 minutes. Garnish with piment d�Espelette and serve immediately with crusty bread. Serves 4.

Recipe Source: Williams-Sonoma