roasted mushrooms

30 Jan

I love this quick and simple recipe for mushrooms. Perfect side dish for steak or serve as an appetizer.  I always prefer cremini mushrooms or baby portabella since they are meatier and earthier than the white ones.


Perfect with a side of toasted asiago cheese sourdough.  Feel free to dip the bread as much as you want on the sauce.

Roasted Mushrooms
Recipe from Gourmet

1 lb mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley

Preheat oven to 450ºF with rack in middle. Toss mushrooms with capers, garlic, 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.



2 Responses to “roasted mushrooms”

  1. jlrondilla January 30, 2012 at 1:27 pm #

    This looks delicious!

  2. GladysN January 30, 2012 at 9:39 pm #

    mmm, i second joanne!

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