Be Thankful for Small Mushrooms

Be Thankful for Small Mushrooms

Be Thankful for Small Mushrooms

Mushrooms are a great addition to any vegetarian or vegan meal. Not only are they packed with nutrients, but they also have a meaty texture and a distinct umami flavor that adds depth to any dish. Small mushrooms, in particular, are incredibly versatile and easy to work with, making them a great choice for a quick and easy meal. This recipe for “Be Thankful for Small Mushrooms” is a delicious and flavorful way to enjoy these tiny fungi.


  • 1 pound of small mushrooms, such as shiitake, oyster, or cremini
  • 2 tablespoons of olive oil
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 cup of chopped parsley
  • 2 cloves of garlic, minced
  • 1 teaspoon of dried oregano
  • 1/4 cup of white wine
  • 1/4 cup of vegetable broth
  • 1 tablespoon of freshly squeezed lemon juice


1. Preheat oven to 375°F (190°C).

2. Rinse and dry the mushrooms. Remove the stems and cut the mushrooms into quarters or halves, depending on the size. Place the mushrooms on a baking sheet and drizzle with the olive oil. Sprinkle with the salt and pepper and toss to coat. Bake for 15 minutes, or until the mushrooms are golden brown and tender.

3. In a small bowl, combine the parsley, garlic, oregano, white wine, vegetable broth, and lemon juice.

4. Remove the mushrooms from the oven and transfer to a large bowl. Pour the parsley mixture over the mushrooms and toss to combine. Serve warm.

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