Baked Lemon and Thyme Mushrooms

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)

70 thoughts on “Baked Lemon and Thyme Mushrooms

  1. 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!

  2. 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. :)

  3. 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.

  4. 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!

  5. 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.

  6. 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!

  7. 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

    • 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.

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  9. 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

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  11. 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

  12. 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.

  13. 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..

  14. 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.

  15. 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.

  16. 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.

  17. 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!

  18. 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!

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  21. 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!

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  31. 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! :)

    • 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!

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