This recipe for smoky roasted mushrooms is one of the most pleasant surprises I’ve come across in a long time. They were the perfect accompaniment to tonight’s steaks, but after eating them I’m already dreaming up other great ways to use them. They’d be great in eggs or in a panini. They’d also be really great at the bottom of a bowl of cream soup.
A few notes about this recipe – although they’re called smoky roasted mushrooms, the smoked paprika is entirely optional. If you’d like to use some other dried herb or spice for the butter mixture, go ahead. Or just leave it out all together and make a garlic butter mixture.
Go ahead, roast up a bunch of these mushrooms and let me know how you use them.
