Simple Provisions

Food does not need to be fancy to be celebrated

Baked Lemon and Thyme Mushrooms

Here I am on holidays! And I am enamoured with California. We’ve driven from the foggy, rugged coast of the north to the searing heat and modernist architecture in the southern desert. The diversity and beauty has been startling and I’ve loved getting to know the West Coast. Next stop is Oregon and Washington by way of a camper van – more adventures ahead!

I’m taking a moment out from sitting by the pool at the deliciously mid-century Ace Hotel in Palm Springs (I know. Tough life, right?) to share a recipe of mine that has just been published in a magazine, a real-life printed magazine! Remedy Quarterly is a lovely little journal full of food writing and recipes. The latest issue is centred on the theme of Discovery and I wrote about my discovery of cooking as a way to find my sense of home in New York City. I shared this recipe for baked mushrooms that I cooked at least once a week over Winter.

Baked Lemon and Thyme Mushrooms

This is comfort food made for dark, chilly days when you want the oven on and warming your kitchen. The earthiness of the mushrooms and thyme is balanced by the brightness of the lemon and the sharpness of the parmesan. This mixture goes beautifully on toast, a bed of polenta or even mixed into some fresh pasta.

If you’re interested, you can pick up a copy of Remedy Magazine at these stockists or order it online.

I’ve also included some photos below from our stay in Big Sur, the home of giant redwoods and a rocky, dramatic coastline that kind of matches this recipe.

Baked Lemon and Thyme Mushrooms

Serves 2, takes around 20-30 minutes

Ingredients

  • 1 lemon
  • 1 tablespoon chopped fresh thyme
  • 2-4 tablespoons olive oil
  • 1 pound mushrooms
  • 4 tablespoons grated parmesan
  • Salt and freshly ground black pepper

Method

Pre-heat the oven to 400F/200C.

Zest the lemon, reserving the juice for later. Combine the zest, thyme and enough olive oil to make the mixture pourable in a bowl. Clean and slice the mushrooms and place them in a single layer on a baking sheet. Drizzle with half the olive oil mixture and season with salt and pepper.

Bake for 10 minutes. Sprinkle the parmesan over the mushrooms and return to the oven for another 5 minutes, or until the cheese is lovely and golden.Drizzle the remaining olive oil mixture and some lemon juice (to taste) over the mushrooms.

Serve on a thick slice of crusty, toasted bread rubbed with a clove of raw garlic, or over a bed of creamy polenta.

Big Sur California

Big Sur California

Big Sur California

Other recipes you might like:

How to make labne

How to Make Labne

Parsley, Walnut and Parmesan Pasta

Parsley, Walnut and Parmesan Pasta

Stale Bread Soup

Stale Bread Soup (Ribollita)

76 thoughts on “Baked Lemon and Thyme Mushrooms

  1. omeletta says:

    Gorgeous photos and congrats on getting published :) i love love love mushrooms and these look fantastic! Enjoy the rest of your trip!

  2. Katherine says:

    Woah, looks delicious!

  3. Oh, Big Sur, oh so lovely! And the mushrooms, oh so lovely too! Great post and pics as always, Amelia, and glad to hear you are enjoying your West Coast trip! Be sure to hit Paseo when you’re here in Seattle and order the #2 — the most delicious Cuban roast pork sandwich you’ve ever tasted. If you’re curious about it, you can read more about it in my post: http://smallkitchenchronicles.com/2012/08/08/cuban-roast-pork/ Safe travels, Amelia, and enjoy!

    1. Amelia says:

      That roast pork looks delicious! Both your recipe and the restaurant are now on to-do lists. Thank you!

  4. These look great, and I especially like the idea of serving them over polenta. Congrats on getting published!

  5. koritt says:

    So jealous of your trip. California is my second home and I miss it. Congrats on the publication! I love mushrooms and this sounds so tasty. I might have to cook them in a pan though, the inside of the oven in my new apartment is not fit to cook food in yet. Now, I just have to go and find some thyme. :)

  6. California is one of the most beautiful places in the world.

  7. Did you stop in Mendocino?

    1. Amelia says:

      No… Maybe I should have? So much to see!

      1. Shira says:

        Mendocino is so worth it to see! This recipe looks oh so gorgeous – and congrats on being published! Just found your blog and love it as well! Enjoy your holiday!

  8. fabliss says:

    Excited to make this!!!!

  9. kelly says:

    So happy to have you in this issue!

    1. Amelia says:

      Thanks for having me Kelly! Congrats on another issue. Can’t wait to read it.

  10. I have 2 days to use up this package of mushrooms, so I’m so glad I ran across this–thanks for sharing! And welcome to the Golden State, where the biggest of our problems is when the 0% humidity weather rises above 80 degrees and it’s too hot to go running outdoors. Your adventures sound like major fun, and I’d love to hear more about them.

  11. Wow… seriously? These mushrooms look amazing. As my grandmother used to say in her broken English, “So good. So easy.”
    PS…. Next time definitely go to Mendocino.

  12. Just stopping over from Tastespotting. Love your blog and your photographs are stunning! This looks incredibly delicious and incorporates some of my favorite flavors–mushrooms, parmesan, fresh herbs–YUM! This would be amazing on polenta, as you said, or even as a filling for a great omelet for breakfast. Bookmarking this!

    1. Amelia says:

      Thanks for stopping by Laura, and for the breakfast suggestion! They’d be delicious in an omelet.

  13. This is my ultimate comfort food :) This would be perfect for a nice selection of mixed mushrooms- Crimini, Oyster and Shiitake…Mmmm…Beautiful!

  14. Ann Mah says:

    Oh, what beautiful photos of my home state! I’m thrilled you’re having a wonderful time. Did you make it to Deetjen’s Big Sur Inn? I have fond memories of their restaurant, which serves up food that could almost rival those gorgeous mushrooms of yours.

    1. Amelia says:

      We didn’t make it there unfortunately, they were full. But we did eat at the Big Sur bakery twice which was absolutely delicious.

  15. I cannot believe this is the first time I’ve ever come across your blog. I am floored with the beautiful photographs and simplicity of the layout. It really puts all the attention on the content.
    I was originally drawn to the mushroom recipe, they are one of my favorite foods, but I will be coming back to check out many more recipes in the future!

    1. Amelia says:

      Thanks so much for your kind words Jaime.

  16. Reblogged this on whohastimeforthegym and commented:
    This looks so tasty. I love new mushroom recipes.

  17. Christina says:

    Amelia, this looks divine! I love cooked mushrooms; Thanks for this recipe! Also, how did you like the diggs at The ACE Hotel? Glad you found your way to the desert, it truly is a majestic little place; one I call home! :) Happy Travels!

    Christina

    1. Amelia says:

      Oh Christina I loved the desert! It was my mid-century modern dream. And The Ace was super cool and fun. My ping pong game improved considerably while staying there. Glad you like the mushrooms.

  18. The Tea Tray says:

    How can you say ‘no’ to a plate of those? I’m putting that on the ‘to cook’ list for sure.
    Also, I’m loving your instagram pics from your travels! Keep ‘em coming! :D

  19. This looks amazing, can’t wait to make it! Makes me hungry just looking at the photos…..

  20. Karen says:

    I’ve made this twice now and it’s been delicious both times – a great weekend breakfast that is very filling. A good start to any day though – and so easy! x

    1. Amelia says:

      So glad you like it Karen, and chuffed you made it!

  21. Laura says:

    I have a nice bowl of Meyer Lemons and a wonderful vendor for mushrooms at the local farmer’s market. I can’t wait to try this! Congrats on getting published.

  22. janakaye says:

    I made this twice in the last couple of weeks! thanks so much!

  23. Patty says:

    This looks so good!! You say bake do we need to turn down the temp. to 350?

    1. Amelia says:

      Hi Patty. I just keep it at the same temp the whole way through.

  24. I pinned this in hopes of someday making it. THEN I went down to the Asian supermarket and bought beautiful portobello caps, shitake mushrooms and oyster mushrooms and actually MADE it.. it was divine!! We had it as a side dish to some crusted salmon and smashed rustic potatoes..

    1. Amelia says:

      So glad you liked it Kristin! Smashed rustic potatoes sounds delicious.

  25. The recipes looks so yummy, and your photos are beautiful! You are so talented. Thank you for sharing! Keep up the great work. We are so glad we found your blog :)

    1. Amelia says:

      So glad you like it! Thanks for visiting.

  26. Monica says:

    I made these mushrooms yesterday for breakfast to go with a poached egg. Fantastic. The combo of thyme / lemon zest and parmesan is perfection. I reckon you could make this a more substantial dish by adding toasted breadcrumbs (though I guess that’s why you serve them with bread!). Great stuff. Thank you.

    1. Amelia says:

      Mmm, toasted breadcrumbs could be great!

  27. Monica says:

    Woooowwwww. Was this delicious! Found you via Tastespotting and am so glad. I did not have fresh thyme so used dried; cooked the mushrooms in a 9×13 glass baking dish and served them over mostaciolli (dumped the pan juices over the pasta to get every bit of lemony goodness). Incredibly filling for a meatless dish; so satisfying. This one will go into regular dinner rotation, for sure.

  28. Monica says:

    Ooh, and I also served a simple green salad with an Italian dressing, and by happy accident I was using small plates so ended up putting the pasta and mushrooms on top of the salad. It made a beautiful warm dinner salad. So good, I just can’t tell you, and beautiful, too.

    1. Amelia says:

      Sounds delicious Monica – so glad you enjoyed it.

  29. Ahhhh…Palm Springs I heart P.S. I am making this mushroom recipe tonight as I just have a hankerin’ for mushrooms. It looks delicious and I’m so jealous you were in P.S. I lived there for 6 years quite sometime ago but I still love it. I’m sure it was a pleasant respite from the Big Apple!

  30. The mushroom images have me drooling….reminds me of a mushroom thyme soup I make when winter decides to show up in Arizona. We stayed at the Ace Hotel on our way back from L.A this September and found it to be funky and charming with amazing cocktails at the bar and a yummy breakfast from the diner complete with French Press coffee. Hope you enjoyed your stay and congratulations on getting published in the Remedy Quarterly!

  31. Alex Suarez says:

    Love the mushroom images.

  32. Simple and lovely, will add this to my Xmas dinner!

  33. This looks delicious! I have some thyme just begging to be used in this recipe!

  34. sammohung says:

    Would love to smash my face into a plate of these. And that Cali coast picture… divine.

  35. Made this for dinner last night! It was a huge hit with everyone! Lovely recipe! Thank you! :-)

    1. Amelia says:

      Really happy you enjoyed it. Thanks for letting me know.

  36. Mushrooms can be done so many ways, but this really looks so simple and perfect in so many ways. Big Sur is one of the most beautiful places on earth (in my opinion) such a fitting companion. I can see the foggy cliffs and smell the mushrooms all at once!

    1. Amelia says:

      I agree – Big Sur is stunning! It was a great trip.

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  38. http://eathealthy1952.wordpress.com/ says:

    Great post.

  39. drummergrl000 says:

    Hi! I tried this recipe for dinner tonight and it was very good. I mixed baby portabellos with white mushrooms, but generally prefer the baby p’s so I will probably use just that next time. Also, I added a couple cloves minced garlic. Mine didn’t turn out quite as carmelized as yours looks. Any thoughts as to why, or what I can do to fix that? Thanks! :)

    1. Amelia says:

      I’m so pleased you tried them and enjoyed them! Make sure your oven is nice and hot, keeping the fan on (if you have a fan forced oven). Perhaps keep them in for a little longer to crisp them up a bit. Thanks for commenting!

  40. Louise says:

    This looks absolutely delicious (I make a rosemary mushroom dish that’s similar) – I love your photography and the clean design of your website!

    1. Amelia says:

      Thanks so much Louise

  41. It’s so good. I’ve cooked for 4-5 times already. I use small oven instead, which it came out delicious. I wish I could grow my own Thyme in my garden, but it’s too hot here in Thailand. Love your recipe.

    1. Amelia says:

      I’m so glad you like it!

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