Roasted Bone Marrow Recipe
stuffed with mushroom butter, served with baguette toasts
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Mushroom Butter
In a skillet over medium heat, melt half of the softened butter. Add the minced garlic and finely chopped mushrooms. Sauté until the mushrooms are soft and any liquid has evaporated, about 5-7 minutes. Stir in the chopped parsley, salt, and black pepper. Remove from heat and let it cool slightly. Mix in the remaining softened butter until well combined.
- 2
Prepare the Bone Marrow
Preheat your oven to 450°F (230°C). Place the beef bone marrow pieces upright on a baking sheet lined with parchment paper. Generously fill each bone cavity with the prepared mushroom butter mixture.
- 3
Roast the Bones
Roast the bone marrow in the preheated oven for about 15-20 minutes, or until the marrow is soft and bubbly, and the tops are slightly browned.
- 4
Prepare the Baguette Toasts
While the marrow is roasting, slice the baguette into 1-inch thick pieces. Arrange the slices on another baking sheet and toast them in the oven for about 5-7 minutes, or until golden and crispy.
- 5
Serve
Once the bone marrow is done, remove it from the oven and let it cool slightly. Serve immediately with the toasted baguette slices on the side for spreading the roasted marrow.
