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To me, one of the most fun things about a vegetable garden is figuring out how to make use of every little leaf it produces and let absolutely nothing die out there. So in that spirit I’ve started to take action on the enormous (by my gardening standards) chive bushes I have this year (see picture below).
This recipe is a (modest) start. Chive garlic butter. It’s delicious and goes well on seafood, steaks, potatoes, you name it. You don’t only have to put it on roasted mushrooms, but it is great on those too, of course. Serve the butter slightly softened for maximum flavor.
- 4 tablespoons unsalted butter, softened
- kosher salt
- freshly ground pepper
- 1 tablespoon very, very thinly sliced chives
- 1 garlic clove, minced or pressed
- 7 ounces oyster mushrooms
- 4 ounces shiitake mushrooms
- 4 ounces Beech mushrooms
- olive oil
- Heat the oven to 400 degrees F.
- Season butter with salt and pepper to taste, then mix with the chives and the garlic.
- Spread the mushrooms onto a baking sheet in a single layer.
- Sprinkle with salt and pepper and drizzle with a little bit of olive oil.
- Roast the mushrooms until tender (10 - 15 minutes).
- Serve mushrooms with the butter.
Food Photography and Styling: Well, I resorted to my trusty “bright food, dark shadows” lighting scheme here (using my strobe to the side of the set). I placed the chives on the plate to emphasize their importance in the recipe. The little bowl with the butter had actually a much more red color that clashed with the color of the plate so I brushed a warmer white balance on in Photoshop and that did the trick.
Nikon D600, 105mm, f/8, 1/125 sec., ISO 100. One Hensel Integra Pro Plus 500 Monolight, 35″ x 58″ Softbox.