Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers.

See the footer of the board for our Facebook and My business pages.

Be sure and join our Dinar Only Newsletter Email list. It is located on the right. Your User Account Email when joining the board is for with in Neno's Place use of board information which you can control in your profile settings.


For "Advertising" with in my board to our Membership and Visitors see our "Sponsor Ad Info" in the Navbar. Neno's Place receives a low of 50,000 views a week to over 100,000 plus many times thru out the year.

I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Longest Dinar holding Community. Reach Admin by Private Message. Copyright © 2006-2017

Niçoise Mushrooms



Posts : 18042
Thanked : 883
Join date : 2013-01-12

Niçoise Mushrooms

Post by Lobo on Sun 24 Jan 2016, 12:23 am

Niçoise Mushrooms

Be the first to Write a Review
Prep Time: 5 minutes
Cook Time: 15 minutes
Servings: 6 to 8
The woodsy character of the mushrooms is heightened by the lemony floral scent of the herbs and the piquant anchovies. Roasted mushrooms are the perfect accompaniment to prepare while roasting meat. To do so, roast them at the temperature suggested for the meat; the cooking time will be shorter at higher temperatures. As a serving alternative, chop the roasted mushrooms together with enough of their cooking liquid to bind them, season to taste and serve the mushroom pâté on toast points.

  • Printer Friendly Version

  • 5


  • 2 Tbs. olive oil
  • 4 salt-cured anchovies, halved and filleted
  • About 2 Tbs. milk
  • 2 large garlic cloves, chopped
  • 1/2 tsp. dried rosemary
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried lavender
  • 1 1/2 lb. small to medium fresh button
      mushrooms, brushed clean and stems
  • Coarse salt and freshly ground pepper, to taste

Wine Pairing

This pairs well with smooth, medium-bodied red wines like the Rosa Del Golfo Scaliere Negroamaro, Salento from our Wine Club.


Preheat an oven to 400°F. Spread the olive oil on the bottom of a baking dish large enough to hold the mushrooms in a single layer.

Place the anchovies in a single layer in a small, shallow bowl. Pour on enough milk nearly to cover them and let stand for 5 to 10 minutes. Drain off the milk and discard. Pat the anchovies dry with paper towels, removing any tiny bones in the process.

On a cutting board, chop together the anchovies, garlic, rosemary, thyme and lavender until the mixture is evenly minced but not reduced to a paste.

Place the mushrooms in the prepared baking dish and toss to coat evenly with the oil. Sprinkle the anchovy mixture evenly over the mushrooms. Season with salt and pepper.

Roast the mushrooms until tender, 15 to 17 minutes, depending upon their size. Remove from the oven and transfer to a warmed serving dish. Serve hot.
Adapted from Williams-Sonoma Lifestyles Series, Everyday Roasting, by Janeen Sarlin (Time-Life Books, 1998).

    Current date/time is Fri 09 Dec 2016, 1:19 pm