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garlic butter roasted mushrooms

February 14, 2011

A few weeks ago, Chris and I went to this restaurant with his family whose menu included something called “almost escargot”—mushrooms cooked in garlic-herb butter topped with cheddar cheese. Um, yes. Clearly, I ordered them, and worried for a few minutes that the waitress had misheard me and thought I’d ordered escargot (also on the menu, because it was classy like that) before she served up the most delicious thing ever. Apparently there are special dishes for escargot that are kind of like deviled egg-dishes (mmm, yes, equating snails to hard-boiled eggs, I’m sophisticated like that), and in each little well, there was a tiny mushroom drenched in deliciousness and topped with more deliciousness. Plus, they served it with pre-torn pieces of bread so you could soak up the extra butter.


Needless to say, I was sad when I finished them.


But not for long! Because then I remembered that I had a similar recipe from Smitten Kitchen stashed away on the lappy. Allia, in her brilliance, chose them as part of our dinner, so I was pumped to DIY ‘em. And these were an excellent replication, despite the fact that we didn’t own the fancy dishes. Despite the fact that there actually isn’t all that much butter in the dish, the mushrooms are all buttery and garlicky and delicious after a pretty simple tossing-and-roasting. I had to restrain myself from eating them too quickly so my mouth wouldn’t get torn up with burnage (hate that). These rounded out our dijon-chicken along with some roasted-tomato bruschetta and a re-trial of those roasted smashed potatoes (sidenote: the potatoes came out much better and more cohesive this time around—we went with the longer side of the pre-baking and a heavier smashing pan). And all was good and right in the world.

Garlic Butter Roasted Mushrooms
Ingredients:
1 lb. mushrooms (cremini or white), halved lengthwise if large
2 tablespoons capers, rinsed and chopped [we left these out]
3 large garlic clovs, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice [whoops, left this out too, I think…oh well!]
1/4 cup chopped flat-leaf parsley [You know how they only sell parsley in ginormous bunches and you always end up with too much? Yeah, we left this out, as well.]

Directions:
1. Preheat oven to 450 degrees with rack in middle.
2. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt, and several grinds of pepper in a 1 1/2- to 2-quart shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley [or, you know, just stuff your face]. Serve immediately, with crusty bread on the side for swiping up the juices.

Source: Smitten Kitchen

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