Post by wilderness on Nov 25, 2022 6:58:04 GMT -5
Salt and Pepper Brick Mushrooms-annrms
Prep Time: 10 mins Cook Time: 40 mins Servings: 4
Source: Washingtonpost.com
Ingredients
1/2 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon olive oil
1 1/2 pounds fresh mushrooms, such as oyster, maitake, lion’s mane or portobello, trimmed and kept in the largest pieces possible
2 teaspoons capers, drained (and rinsed, if salt-packed), divided
1 lemon, cut into wedges, for serving
Directions
In a small bowl, combine the salt and pepper.
In a large cast-iron skillet over medium-low heat, heat the oil until it shimmers. Place the mushrooms in the skillet and sprinkle with half of the salt and pepper mixture and half of the capers.
Cover the mushrooms with a sheet of foil, folding it into a round to cover the mushrooms and fit the contours of the skillet. Place a Dutch oven or another cast-iron skillet as close to the same size as the first one on top of the foil. If you have more cast-iron cookware, stack it on top, flattening the mushrooms. (If you don’t have more cast iron, use your hands — wearing oven mitts — to press down firmly on the skillet.)
Press (intermittently, if doing it by hand — you’ll need to rest periodically) until a crust has formed, 10 to 15 minutes. The mushrooms will release varying amounts of liquid depending on their variety and freshness; unstack the cookware and pour it off a time or two during cooking, as needed. (Reserve the liquid for seasoning and sipping — it’s delicious!)
Flip the mushrooms over, pour off any extra liquid, and sprinkle with the remaining salt and pepper mixture and capers. Cook the other side the same way, weighting and pressing intermittently until a crust forms on that side, 10 to 15 minutes.
Remove from the heat and serve hot, with lemon wedges for squeezing.
Nutrition
Calories per serving: 71
% Daily Values*
Total Fat: 4g 6%
Saturated Fat: 1g 5%
Cholesterol: 0mg 0%
Sodium: 348mg 14%
Total Carbohydrates: 7g 2%
Dietary Fiber: 2g 8%
Sugar: 4g
Protein: 5g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
Ingredients
1/2 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper
1 tablespoon olive oil
1 1/2 pounds fresh mushrooms, such as oyster, maitake, lion’s mane or portobello, trimmed and kept in the largest pieces possible
2 teaspoons capers, drained (and rinsed, if salt-packed), divided
1 lemon, cut into wedges, for serving
Directions
In a small bowl, combine the salt and pepper.
In a large cast-iron skillet over medium-low heat, heat the oil until it shimmers. Place the mushrooms in the skillet and sprinkle with half of the salt and pepper mixture and half of the capers.
Cover the mushrooms with a sheet of foil, folding it into a round to cover the mushrooms and fit the contours of the skillet. Place a Dutch oven or another cast-iron skillet as close to the same size as the first one on top of the foil. If you have more cast-iron cookware, stack it on top, flattening the mushrooms. (If you don’t have more cast iron, use your hands — wearing oven mitts — to press down firmly on the skillet.)
Press (intermittently, if doing it by hand — you’ll need to rest periodically) until a crust has formed, 10 to 15 minutes. The mushrooms will release varying amounts of liquid depending on their variety and freshness; unstack the cookware and pour it off a time or two during cooking, as needed. (Reserve the liquid for seasoning and sipping — it’s delicious!)
Flip the mushrooms over, pour off any extra liquid, and sprinkle with the remaining salt and pepper mixture and capers. Cook the other side the same way, weighting and pressing intermittently until a crust forms on that side, 10 to 15 minutes.
Remove from the heat and serve hot, with lemon wedges for squeezing.
Nutrition
Calories per serving: 71
% Daily Values*
Total Fat: 4g 6%
Saturated Fat: 1g 5%
Cholesterol: 0mg 0%
Sodium: 348mg 14%
Total Carbohydrates: 7g 2%
Dietary Fiber: 2g 8%
Sugar: 4g
Protein: 5g
*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat: Less than 65g
Saturated Fat: Less than 20g
Cholesterol: Less than 300mg
Sodium: Less than 2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
