Garlic Butter Mushrooms with Anchovies & Crispy Crumbs (AoL Lifestyle)
I do love a garlic mushroom. They’re just so…retro. Ideally, I’d eat them preceded by a prawn cocktail and followed by Black Forest gateau. These are layered with anchovies before baking, which melt away into the garlic butter, creating an intense savoury sauce. Perfect as a relaxed weekend lunch with crusty bread for dippage, particularly if you’re planning on hunting down any vampires. Find the recipe on AoL Lifestyle.
Category: AoL Lifestyle, Mushrooms | Tags: AoL Lifestyle, breadcrumbs garlic mushrooms, crispy garlic mushrooms recipe, garlic butter mushrooms recipe, garlic mushrooms with anchovies recipe, oven baked garlic mushrooms recipe, roasted garlic mushrooms recipe 21 comments »
January 26th, 2012 at 11:32 am
I have fresh, fresh mushrooms, anchovies, garlic and butter all ready to go. I’ll be having that tonight. Brilliant!
January 26th, 2012 at 11:36 am
Fantastic. Hope you enjoy!
January 26th, 2012 at 12:00 pm
Ooooh! Nice.
Had anchovy pangrototto (sp?!) at Massimo the other night and I have been working at recreating it. So good.
January 26th, 2012 at 12:52 pm
Anchovy WHAT?! Ha ha. Well, anything with anchovies gets my vote…
January 26th, 2012 at 1:57 pm
Mmm I’m loving retro food at the moment. I was looking at findus pancakes and artic roll today. Just thinking now, that the garlic mushrooms would be a nice starter…. Or is this retro theme in tune with the recessionary times. As foods from years ago seems to evoke a sense of careful innocence. As many of us were children then….
Or am I getting old?!
January 26th, 2012 at 5:03 pm
I’m with you – seems to be a lot of love for the retro at the mo. I loved Findus crispy pancakes when I was a kid! Angel Delight too.
January 26th, 2012 at 5:26 pm
Top notch. Bet that would be good blended into a soup with a little something to thicken it.
January 26th, 2012 at 5:33 pm
It’s a shame mushroom soup always looks so grim…that colour!
January 27th, 2012 at 5:08 am
Oh Wow! I love anchovies and this sounds amazing! Very retro indeed!
I have a feeling that there are going to be a few vampires around tonight so I have just despatched my other half to town for some buttom shrooms1 I hope he can find them.
My favourite anchovies are Morrisons “The Best” in extra virgin olive oil. They are lovely and I always stock up when in the UK — can’t get anchovies easily here and if we do find them they are expensive.
Cheers and Happy New Year of the Dragon
Liz
January 27th, 2012 at 8:11 am
Hi Liz, Kung Hei Fat Choy!
Did you find any button shrooms?
January 30th, 2012 at 1:33 pm
Yum! Never seen anything like this.
January 31st, 2012 at 9:51 am
This looks delicious, we’ll be retweeting to our followers! To show them the joys of anchovies & mushrooms : )
February 2nd, 2012 at 11:49 am
Yeah I think @Niamh meant pangratta – which is like fried breadcrumbs that are sprinkled on top of pasta and risotto, and the like. It’s delicious! I can recommend Jamie Oliver’s cauliflower risotto (trust me, it’s better than it sounds) with crunchy chilli pangrattato. Also, I love the way that anchovies melt in the pan.
Nom nom!
February 2nd, 2012 at 11:50 am
PHWOAR! Sounds lush.
February 9th, 2012 at 2:45 pm
I love mushrooms and I love anchovies but I failed to enjoy this dish. All those mushrooms and butter created loads of juices which made breadcrumbs really soggy, no crunch in sight.. And I thought the anchovies way too overpowering even though I’ve used even less than indicated. Its a pity. The search for the best roasted mushrooms goes on!
February 9th, 2012 at 2:49 pm
Shame!
February 16th, 2012 at 10:51 am
Crikey. These look insanely good. What flavour combinations! xx
February 16th, 2012 at 10:59 am
They’re packing the umami, that’s for sure!
March 19th, 2012 at 2:58 am
I truly appreciate this blog post.Much thanks again. Want more.
April 14th, 2012 at 1:58 pm
Is this recipe up anywhere else? The link above doesn’t go to it anywhere and I’ve been meaning to make it for ages!
April 15th, 2012 at 3:30 pm
Hi Katie, drop me an e-mail on helen.gravy@gmail.com