Roasted Mushrooms with Escargot Butter

  • Serves

    serves 6-8

  • Cook

    1 hour 30 minutes


By Andrew Carmellini

Published on October 26, 2015

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.


  • 2 sticks unsalted butter, softened
  • 12 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


Step 1

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.

Step 2

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°.

Step 3

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.

Step 4

Stir the remaining escargot butter into the mushrooms and then transfer to a serving dish and top with the croutons.

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