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Mushrooms with Piment d'Espelette

Mushrooms with Piment d'Espelette
Rich and flavorful on their own, roasted mushrooms assume a gentle piquancy and heady aroma with a sprinkling of 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

Directions:

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.
Williams-Sonoma Kitchen.