Slow-Cooked Sandpot Mushrooms 4.000

Deb Lindsey for The Washington Post; spoon from Crate and Barrel

Oct 30, 2013

Paula Wolfert says she firmly believes that cooking in earthenware transforms food in the best ways. We tested this recipe in enameled cast iron as well as a flameproof glazed pot purchased at an Asian market for less than $20; the latter did yield mushrooms that were more moist and more flavorful. For electric and ceramic stove tops, she recommends using a diffuser for the burner (such as a ring from a wok).

Do not use unglazed clay pots on the stove top.

Servings: 4
  • 1 pound whole white button mushrooms
  • 6 cloves garlic, sliced
  • 1 1/2 tablespoons extra-virgin olive oil
  • Thyme stems (optional)
  • Kosher salt
  • Freshly ground black pepper


Use a soft brush to clean the mushrooms. Cut off and discard the very end of the stems.

Place the mushrooms in the ceramic pot (at least a 1-quart capacity), then add the garlic, oil and thyme stems, if using, tossing to coat and incorporate. Cover with a crumpled piece of parchment paper placed directly over the mixture. Put the lid on the pot and cook over low heat for 45 minutes, shaking the pot from time to time so the mushrooms cook evenly.

Uncover, and season with salt and pepper to taste. Discard the thyme stems. Serve hot.

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Recipe Source

Adapted from “Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share,” by Paula Wolfert (Houghton Mifflin Harcourt, 2009).

Tested by Bonnie S. Benwick.

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