Garlic Butter Roasted Mushrooms
- Total Time: 40 Minutes
Description
Smitten Kitchen. These would be amazing with just about anything – I’m even thinking with eggs and hash browns for a delightful brunch…but they were truly perfect served over a platter of Brock’s barbecued beef tenderloin. I could eat these everyday – enjoy!
Ingredients
Garlic Butter Roasted Mushrooms – honestly, I always double what’s below
1 lb. bite-sized cremini mushrooms (regular white ones will work, and halve them if they’re too big)
2 T. capers, rinsed and chopped
4 cloves of garlic, minced
2 T. canola oil
1/2 t. EACH salt AND freshly ground pepper
3 T. butter, cut into small pieces
2 t. lemon juice AND 1/4 c. chopped fresh parsley – to sprinkle on after baking
Instructions
Preheat the oven to 450 and spray a shallow casserole dish – a single layer would be nice, but they’re going to be stirred and doubling the recipe (and using the same dish), has always worked out just fine. In a large bowl, toss the mushrooms with the capers, garlic and oil, then spread them evenly in your prepared dish and sprinkle all with the salt and pepper. Dot the butter over all and bake for 20 to 30 minutes, stirring every 10 minutes, until the mushrooms are tender and they’re bubbling in their juices. Stir in the lemon juice and parsley and serve immediately with something that can soak up the sauce!
- Category: Mushrooms
