Shallot Garlic Mushroom Recipe The Mediterranean Dish

More Recipes to Try: Best Roasted Cauliflower with Lemon and Cumin; Asparagus with Mediterranean Salsa; Mediterranean Leg of Lamb; Chunky Vegan Lentil Soup It might just be me, but I feel like mushrooms are rarely a star ingredient. And you certainly wouldn’t think of shallots or garlic as anything but supporting flavor-makers in a given recipe. Maybe today’s recipe defies expectations just a bit.

Why This Mushroom Recipe Works?

A truly decadent mushroom recipe cooked in a little EVOO and ghee with loads of shallots and garlic. To really play up the earthy mushrooms, we add cinnamon, fresh thyme and just a pinch of sweet paprika (or if you’re like me, you’d go for a little harissa spice instead!) Trust me, this mushroom recipe is the perfect addition to your next big dinner (hello, EASTER!) I mean, when I served it for the first time the other day, someone noted: “Man, this is the kinda dish a vegetarian will order for dinner at a fine steakhouse!” Personally, if this were my entire meal, I’d add a piece of crusty bread or maybe some couscous or Lebanese rice.

Quick Tip

The inspiration for this shallot garlic mushroom recipe came from Ottolenghi’s Plenty More. It’s fairly simple–the only tricky part is peeling lots of shallots and garlic. (Tip: soak the shallots and garlic in water for half hour or so to help with peeling.)

How to Make this Shallot Garlic Mushroom Recipe

1.First, cook shallots and garlic, along with cinnamon sticks and thyme in EVOO over medium heat until shallots are nice and soft (your house will smell amazing!!!) 2. Add mushrooms and cook some more (season mushrooms a bit with salt, pepper, sweet paprika or hairssa). Let the mushrooms gain some color as they get in contact with the skillet. 3. Add broth and let everything simmer on high for about 10 minutes (you’ll want the liquid almost gone at the end of this step.) 4. Finish off by adding some chopped fresh parsley

Leftovers?

In the unlikely event of leftovers, store any in the fridge in a tight-lid glass container for 3 nights or so. Warm leftovers in skillet over medium heat (add a little liquid if needed.)