Garlic and vermouth roasted mushrooms
Quartered mushrooms roasted in duck fat with garlic powder, herbes de provence and white vermouth. Serve piping hot with grilled meats such as beef steak or lamb.
Nutrition
Ingredients
| 1 kg | mushrooms (fresh, 2 pounds) | |
| 1 tbsp | 15 ml | duck fat (or goose fat) |
| 1/2 teaspoon | 2.5 ml | garlic powder |
| 2 teaspoons | 10 ml | herbes de provence |
| 2 tablespoons | 30 ml | white vermouth (aka French vermouth) |
Instructions
Prep Time 10 minutes | Cook Time 30 minutes | Total Time 40 minutes | Servings 4 | Calories 92 kcal
- Wash the mushrooms; spin dry in a salad spinner, quarter them and set aside.
- Put the duck fat, the garlic powder, and the herbes de provence in the pan of your paddle-type air fryer such as an Actifry™. Heat for 2 minutes. Stir with a wooden spoon if it clumped. Add the mushrooms, cook for 25 minutes. Add the white vermouth, cook for another 5 minutes.
Notes: Serve piping hot with grilled meats such as beef steak, lamb, etc. If you don't have herbes de provence handy, try a selection of the herbs in the mixture suggested here: www.cooksinfo.com/herbes-de-provence To make in a basket-type fryer: zap the duck fat for 30 seconds in microwave in a microwave-safe measuring jug. Stir in the garlic powder, herbes de provence, and vermouth. Toss the washed, quartered mushrooms in this mixture in a bowl, then cook in your basket roaster for about 15 minutes at 160 C / 320 F, toss, then cook for about another 10 minutes or to taste.