Sunday, September 23, 2012

garlic butter roasted mushrooms

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! :)

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