Baked mushrooms with chili and lemon
4 servings
45 minutes
Baked mushrooms with chili and lemon are a true gastronomic masterpiece of Mexican cuisine, combining spiciness and freshness. This recipe is inspired by the traditional Mexican love for vibrant flavors, where chili peppers and citrus play a key role. The baked mushrooms acquire an appetizing golden crust, infused with the aromas of garlic, shallots, and thyme. The heat of the pepper is harmoniously balanced by the lemon's freshness, creating a well-rounded flavor profile. The dish is perfect as a standalone appetizer or as an accompaniment to meat and vegetable dishes. Its simplicity makes it accessible for anyone wanting to bring a touch of Mexican cuisine into their diet. Baked mushrooms are a bright and aromatic treat that will impress with their taste and texture.
1
Preheat the oven to 230˚C. Combine olive oil, garlic, and shallots in a small pan, heat over medium heat. Remove from heat, add thyme, halved chili, and lemon zest; mix. Let it steep for 15 minutes. Blend until smooth. Strain through a fine sieve, discarding the solids.
- Olive oil: 0.8 glass
- Garlic: 4 cloves
- Shallots: 1 head
- Thyme leaves: to taste
- Lemon: 1 piece
2
Tear the mushrooms into large pieces by hand and place them in a large bowl. Pour in the oil, mix while shaking the bowl, and season with salt and pepper. Spread the mushrooms on a baking sheet in a single layer, roasting and turning every 5 minutes until golden brown, about 20 minutes.
- Mushrooms: 600 g
- Olive oil: 0.8 glass
- Salt: to taste
- Freshly ground black pepper: to taste
3
Transfer the mushrooms to a plate, garnish with thyme leaves, chopped hot pepper, and salt.
- Thyme leaves: to taste
- Freshly ground black pepper: to taste
- Salt: to taste