this dish was a classic late week lunch for me.
i looked in the fridge and realized i had 1 pound of mushrooms.
so, off i went to smitten kitchen to look up recipes with mushrooms.
isn't that amazing?
that in about 1 whole minute i can have
20 great recipes with mushrooms as the star?
i love technology :)
**you must love mushrooms to enjoy this recipe**
1 pound mushrooms, cremini or white, halved if large
2 tablespoons capers, rinsed and chopped
(i think could probably add more of these)
3 large garlic cloves, minced
2 tablespoons vegetable oil
(i used olive oil)
3 tablespoons unsalted butter, cut into pieces
2 tablespoons fresh lemon juice
1/4 chopped flat leaf parsley
salt & pepper
1. preheat oven to 450 degrees
2. toss mushrooms with capers, garlic, oil and salt & pepper.
pour into a shallow baking dish (i used a pie pan).
3. top with butter and roast, stirring occasionally,
until mushrooms are tender and golden and bubbly garlic sauce forms below.
about 15-20 minutes.
4. stir in lemon juice and parsley.
serve immediately, with crusty bread for swiping up the juices. YUM! :)