Rosemary-Roasted Mushrooms With Garlic-Anchovy Butter
- 15m Prep Time
- 20m Cook Time
- 1h 5mReady In
Flat mushrooms are roasted with rosemary, chili, and balsamic vinegar, then topped with a garlic-anchovy butter. A savory side dish that pairs well with grilled meats or as a vegetarian main.
Ingredients
- flat mushrooms cleaned and halved
- 14.8 ml rosemary leaves finely chopped
- 1 red chilli deseeded and finely chopped
- 44.4 ml olive oil
- 14.8 ml balsamic vinegar
- flat-leaf parsley chopped
- sea salt
- black pepper freshly ground
- unsalted butter softened to room temperature
- 4 salted anchovy fillets in oil drained and chopped
- 2 garlic cloves crushed
- 29.6 ml flat-leaf parsley chopped
- lemon zest grated
Nutrition (per serving, estimated)
Estimated based off 8 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 145 mg
- Iron: 2.21 mg
- Magnesium: 25.6 mg
- Phosphorus: 105 mg
- Potassium: 287 mg
- Zinc: 0.94 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml olive oil
- 14.8 ml balsamic vinegar
- sea salt
Prepare
- flat mushrooms, cleaned and halved
- 14.8 ml rosemary leaves, finely chopped
- 1 red chilli, deseeded and finely chopped
- Chop flat-leaf parsley
- black pepper, freshly ground
- unsalted butter, softened to room temperature
- 4 salted anchovy fillets in oil, drained and chopped
- Crush 2 garlic cloves
- Chop 29.6 ml flat-leaf parsley
- Grate lemon zest
Let's Cook
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Step 1.
In a bowl, combine 250g softened unsalted butter, 4 chopped salted anchovy fillets, 2 crushed garlic cloves, 2 tbsp chopped flat-leaf parsley, and grated zest of 1 lemon. Season with salt and pepper, then mix until well combined.
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Step 2.
Scrape the butter mixture onto a sheet of cling film or baking parchment and roll into a cylinder shape. Chill in the refrigerator for at least 30 minutes until firm.
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Step 3.
Preheat the oven to 200°C/400°F/gas mark 6.
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Step 4.
Arrange 500g cleaned and halved flat mushrooms in a roasting pan in a single layer. Sprinkle with 1 tbsp chopped rosemary, 1 deseeded and finely chopped red chilli, 3 tbsp olive oil, and 1 tbsp balsamic vinegar. Add 4 or 5 thin slices of the chilled garlic-anchovy butter on top.
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Step 5.
Bake in the oven for 15–20 minutes, until the mushrooms are tender. While the mushrooms bake, chop some flat-leaf parsley for garnish.
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Step 6.
Scatter the roasted mushrooms with chopped parsley, season with salt and pepper to taste, and serve immediately.