Roasted Mushrooms, Gremolata-Style

From Six Seasons: A New Way with Vegetables

Cookbook

Author(s): Joshua McFadden, Martha Holmberg

Page 318

Course: Sides

Photo by southerncooker

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southerncooker

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1 reviews, average rating 5.0 / 5

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southerncooker

8 years ago

★ ★ ★ ★ ★ 5/5

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I made the roasted mushrooms using a mix of wild, baby bella, and a few white. Then finished the gremolata-style. Forgot to add the parsley. I used Panko for the breadcrumbs. I then used one of the more ways - make an Instant stroganoff using a rib-eye, sour cream instead of creme fraiche, and a little beef broth. I stirred the stroganoff into the buttered noodles. Son declared delicious and I agreed. Hubs liked too.

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