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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.
Roasted Mushrooms with Chive Garlic Butter
- 4 tablespoons unsalted butter, softened
- kosher salt
- freshly ground pepper
- 1 tablespoon chives, very thinly sliced
- 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.
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