Active Time
20 MIN
Total Time
1 HR 15 MIN
Serves : 4
© Con Poulos

How to Make It

Step 1    

In a small bowl, cover the seaweed with the boiling water and let stand until pliable, about 30 minutes. Drain and chop the seaweed; transfer to a bowl. Stir in the butter and season with salt and pepper.

Step 2    

Preheat the oven to 425°. Arrange the mushrooms on a rimmed baking sheet in a single layer. Drizzle with the olive oil, season generously with salt and pepper and toss to coat. Dollop three-fourths of the seaweed butter over the mushrooms. Roast for about 30 minutes, basting occasionally, until tender, deeply golden and crispy in spots.

Step 3    

Scrape the mushrooms and crispy seaweed onto a serving platter and top with the chives. Serve with lemon wedges and pass the remaining seaweed butter at the table.

Make Ahead

The seaweed butter can be refrigerated for 1 week or frozen for up to 1 month.

Suggested Pairing

The saltiness of these pretty mushrooms is a wonderful match for Albariño from coastal Spain.

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