Roasted Mushrooms with Escargot Butter
Roast vegetables fill out any fall spread, but a dose of extra-savory herb compound butter (like you’d slather over snails) makes them special.
Featured in: How Andrew Carmellini Does a Fall Dinner Party
- 2 sticks unsalted butter, softened
- 1⁄2 cup finely chopped flat-leaf parsley
- 1 tbsp. finely grated lemon zest
- 3 cloves garlic, minced
- Kosher salt and freshly ground black pepper
- 2 oz. white country bread, cut into 1/2-inch pieces
- 3 lb. mixed mushrooms, such as shiitake, Portobello, and cremini, quartered or thickly sliced
- Heat the oven to 350°. In a food processor, combine the butter with the parsley, lemon zest, and garlic, season with salt and pepper, and blend the escargot butter until smooth.
- Place the bread on a baking sheet and bake until golden brown, about 20 minutes. Transfer the baking sheet to a rack and let the croutons cool. Increase the oven temperature to 425°.
- In a large bowl, toss the mushrooms with 1⁄4 cup of the escargot butter, and then arrange in a large roasting pan. Roast the mushrooms, tossing halfway through cooking, until they release their liquid and begin to caramelize, about 1 hour.
- Stir the remaining escargot butter into the mushrooms and then transfer to a serving dish and top with the croutons.