Spring is not completely awake yet. The days are still surprised by cold winds and rain showers. But that’s the perfect weather for mushrooms because they can grow pretty fast. You know the saying: ”They are springing up like mushrooms after the rain”, right? And if we talk about button mushrooms or champignons, their growth is even faster. Especially the ones that are cultivated grow super fast; in fact, they can pop up over night. One of the most known are the “Button mushrooms”.
The button mushrooms got the name because of the shape they have. They look like small buttons. I know them in white and brown version. I used the brown ones. This dish is easy, tasty and fast to make. The ingredients are not many; mushrooms, some veggies and herbs.
Ingredients:
- 7-10 champignons
- 2 small red onions
- 3 garlic cloves
- olive oil
- salt and pepper
- sweet red paprika
Start with cleaning the mushrooms. I clean them simply with a brush. Clean the “button” and the gills. The most dirt might be exactly in the gills, but the cultivated mushrooms are usually not so dirty.
After they are clean, cut them into quarters and turn them “button” side down. Preheat the oven to 200º C. Take a baking tray, drizzle it with some olive oil and place in the mushrooms. Place them “button” side down, so they can catch all the great juices. Chop the onions and the garlic and add them to the mushrooms. Sprinkle everything with salt, pepper and some sweet red paprika. Drizzle some olive oil on it and put in the oven on middle rack for 15-20 minutes. Then move the tray on the upper rack and bake for 5 more minutes.
Serve the button mushrooms while still warm and steamy. Great as a side or a main dish. You can also sprinkle them with some parsley or cilantro.
Enjoy!
