Mushrooms sauteed in butter, sprinkled with lemon pepper seasoning, drizzled with lemon juice and tossed with chopped mint. Lemon mint mushrooms make a delicious appetizer or side dish.
Speedy came home yesterday with a 500-gram pack of button mushrooms that he was able to buy for half the usual price. Of course, I was going to cook them into something vegetarian for Sam… But since we omnivores were having beef katsu for lunch, I decided to cook all the mushrooms so we could have a side dish too.
It was after the lemon mint mushrooms were done when the idea that they would make a lovely partner for cocktails crossed my mind. Serve the mushrooms in a bowl, supply everyone with wooden skewers and they can just pierce the mushrooms and pop them into their mouth.
If you want to make lemon mint mushrooms and serve them as a cocktail dish for your New Year’s Eve party, you can cook the mushrooms earlier in the day and just let them sit on the counter. The longer they soak in the seasonings and lemon juice, the tastier they get.
Should the lemon mint mushrooms be reheated before serving? There is no need. They’re lovely at room temperature. Just before serving, garnish with more lemon zest and decorate with a sprig of mint leaves.
Will some other variety of mushroom work? Ahhh… here’s the thing. Mushrooms with strong flavor like shiitake will overpower the subtle seasonings. The more delicate ones like shimeji might shrivel if soaked in lemon juice for too long.
Button mushrooms work perfectly but, if you really need an option, I recommend eryngii. The flavor is mild enough to allow the lemon and pepper seasoning to do its work. The texture is meaty enough to make sure that the cut pieces will retain their shape.
Lemon Mint Mushrooms
Wipe the mushrooms to remove traces of soil. Cut into halves or quarters, depending on their size.
Heat the butter in a large shallow pan until bubbly.
Spread the mushrooms in the pan. Cook over medium heat without disturbing for about a minute. Stir.
Sprinkle the lemon pepper seasoning and salt over the mushrooms. Stir. Cook for five to six minutes.
Drizzle in the lemon juice. Start with a tablespoon. Stir. Taste. Add more lemon juice as needed.
Scoop the mushrooms into a shallow bowl. Drizzle all pan juices over them. Add the chopped mint and toss. Cover loosely and leave to allow the mushrooms to soak up the flavors for at least 30 minutes.
Stir the mushrooms. Garnish with lemon zest and sprigs of mint leaves before serving.
We use our own lemon pepper seasoning which has salt integrated in the mixture.
Ready-to-use lemon pepper seasoning is available in the spice section of groceries. Just add enough salt to get the balance that you prefer.