Roasted Mushrooms

Roasted Mushrooms

Roasted Mushrooms sounded like a good idea. I searched my recipe archive and found a goody thanks to Gourmet and Smitten Kitchen. This is fabulous with a Steak! The mushrooms roast in a garlic butter caper sauce and it is finished with a refreshing twist of lemon juice and parsley. The capers add a burst of flavor.  This dish was even better than I had anticipated. Arguably the best part of the Roasted Mushrooms is sopping up the juice with grilled Texas Toast! Go Big, or Go Home. 

Roasted Mushrooms Escargot-Style adapted from Gourmet January 2009

Roasted Mushrooms

Ingredients:

• 1 lb mushrooms, Cremini, halved




Getting Ready to get Roasted...


• 2 Tablespoons capers
• 3 large garlic cloves, minced
• 2 Tablespoons olive oil
• 4 Tablespoons unsalted butter, cut into pieces
• 1 Tablespoon lemon juice
• 1/4 cup chopped flat-leaf parsley
• ACCOMPANIMENT: crusty bread

Directions:

• Preheat oven to 450ºF
• Toss mushrooms with capers, garlic, olive oil, and 1/8 tsp each of salt and pepper in a 1 1/2- to 2-qt shallow baking dish.
• Top with butter and roast, stirring occasionally, until mushrooms are tender and golden, 15 to 20 minutes.
• Stir in lemon juice and parsley.