Roasted mushrooms, gremolata-style from Six Seasons: A New Way with Vegetables (page 318) by Joshua McFadden and Martha Holmberg

Ingredients

capers
garlic
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Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Plumberful on March 05, 2026

This is my go to way to cook mushrooms. I love the contrast between the earthiness of the crisp roasted mushrooms and the fresh lemony gremolata. It makes a perfect side for grilled steaks.
Fyretigger on April 20, 2025

An unexpected but nice flavor and texture combination. Pretty easy preparation too. The addition of a little sharp cheese and this would essentially be a deconstructed stuffed mushroom.
bernalgirl on July 05, 2023

While I prefer to cook mushrooms in a dry cast iron pan till they release their juices and then add olive oil, salt and pepper, this gremolata treatment can’t be beat. I’ll return to this with both good wild mushrooms and cremini or button mushrooms.
mariarita on November 19, 2022

This was a flop. The dressing didn’t meld with the mushrooms and the raw garlic in it created hot spots and was just overpowering.
nicolepellegrini on September 19, 2020

Made with portobellos and threw in some dried porcini mushrooms I reconstituted for extra flavor. This was good, but I feel like I'm getting a little tired of the very repetitive seasoning/style of recipes in this book (the combo of garlic/breadcrumbs/parsley/lemon/capers). So many are basically the same thing here with maybe one different ingredient different based on the spotlight vegetable. Have some leftovers I may throw in a quesadilla or some scrambled eggs.
Barb_N on September 18, 2019

I stole the beginnings of this recipe but tucked the roasted, un-gremolata-ed mushrooms in quesadillas. I thought I had made a double batch but they shrink so much with cooking. Looking forward to the full treatment with some wild mushrooms in the mix.
southerncooker on March 27, 2018

I used a mix of wild, baby bella, and a few white. Forgot to add the parsley. I used Panko for the breadcrumbs. I then used one of the suggested ways - make an Instant stroganoff using a rib-eye, sour cream instead of creme fraiche, and a little beef broth. I stirred the stroganoff into the buttered noodles. Son declared delicious and I agreed. Hubs liked too.
Lepa on March 11, 2018

These were very good. The lemon added a lovely flavor to the mushrooms.
EmilyR on January 11, 2018

Very good and I don’t even like mushrooms. Made with hen of the wood, trumpet royals, alba clamshell and brown clamshells / chef’s mix. Lemon comes through nicely.
meggan on November 20, 2017

Loved these - made with baby Bellas and shitakes but I imagine it would be great with any variety.
clcorbi on November 03, 2017

5/5 stars. This is such a fast, flavorful mushroom preparation! I was out of bread crumbs and I skipped the lemon zest due to personal preference; otherwise, I followed the recipe as written. Next time I'll be sure to add the bread crumbs because I think some crunch would have been really nice. I could definitely see making these again as an easy winter side dish, and I think they'd also be good tossed with pasta or on toast.