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Garlic and Butter Roasted Mushrooms

This recipe is so filled with garlic it will make a grown man wince. Just the way we like it.
Text And Photo By Brittany Thomas

In my twenty five years on this planet, I have eaten a lot of mushrooms. I’ve eaten countless slices of pizza with paper thin wafers of mushroom dotted across the bubbly cheese; I’ve swapped out a hamburger for a Frisbee-sized portabella cap; they’ve been my staple side dish at nearly every steakhouse meal, swimming in butter yet lacking in real flavor; and I’ve cursed under my breath as the raw mushrooms split and cracked during my best attempt at skewering them for a kabob barbecue.  Mushrooms and I? We go back a long way.

When I was in high school, we took a class cruise to the Bahamas. Now, for anyone who has ever been aboard a cruise ship, you are already aware of the sinful gluttony that takes place every time a meal is served. It’s course after course, plate after plate, each one with a heavy cream sauce pooled underneath some expensive cut of meat we’d otherwise never buy at home. And that’s the sort of indulgence you expect, I suppose. After all, my last cruise experience was for my parent’s wedding anniversary and thanks to the late night room service option, my father walked off a seven day cruise twelve pounds heavier than when he first boarded. That’s a true story.

It was on that high school cruise that I first had escargot. No one at the table wanted to order it, yet we all dared each other to, and nobody wanted to look like a pansy. So my roommate and I ordered it and waited anxiously for it to arrive. When the server set the dinged up silver tray with its tiny potholes filled with strange caramel-colored knobs of meat in front of me, I didn’t see what all the fuss was about. It looks sort of boring, actually. Now, my mother explained to me once how to enjoy escargot: you don’t chew; you just sort of suck all the garlic and butter off of each one and swallow it right down. Easy. So I scooped up one of the little creepy-crawlies and down the hatch it went. It was hot, swimming in melted butter, with the scent of garlic so strong it made your eyes water just a bit. It was fantastic. As lovely of an experience as it was, I didn’t make it through the entire plate. Somewhere along the line, I spotted two of the tiny antennae poking up through the butter like a sad little flag of surrender and I couldn’t carry on.

When I came across this recipe for garlic and butter roasted mushrooms in Gourmet, it was delightfully disguised as a substitute for the escargot experience. I don’t like to think of it that way – this dish is a surrogate for nothing. You roast a few handfuls of meaty mushrooms with sweet butter, tangy capers, and enough fresh garlic to make a grown man wince. After they’ve submitted to the heat of the oven, you squeeze over a bit of tart lemon juice to liven things up a bit and a bit of minced parsley, lemony and green and wonderful. With a few wedges of crusty bread to sop up the juices in all their glory, you’ll never miss the escargot.



5.0 from 2 reviews
Garlic & Butter Roasted Mushrooms
 
Prep Time
Cook Time
Total Time
 
Baby Bella mushrooms roasted in butter with garlic, capers, lemon juice, and parsley.
Author:
Recipe Type: Appetizer, Side Dish
Serves: 2
Ingredients
  • 1 lb (16 oz.) mushrooms, button or Baby Bella
  • 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
  • 2 oz.) cup chopped flat-leaf parsley
  • 2 oz.) teaspoon each Salt & Pepper
Instructions
  1. Preheat the oven to 450 degrees F. Clean the mushroom with a wet paper towel and put them into a baking dish, halving them if they are a bit large. Sprinkle over the capers, garlic cloves, salt & pepper, & vegetable oil and toss it all together. Dot the butter over the top.
  2. Roast for 15-20 minutes, stirring occasionally.
  3. Immediately after removing from the oven, squeeze over the lemon juice and parsley. Serve hot.


Brittany Thomas

Brittany Thomas

Brittany Thomas is a freelance food writer and the author, photographer, & publisher of the award-winning blog "If You Give A Girl A Cookie." Her writing has been featured in The Urbanite, Hagerstown Magazine, The Baltimore Sun, & The Frederick News Post. She likes chocolate cake, asparagus, blood oranges, and lemon desserts. She lives in small-town Pennsylvania with her new husband and mischievous puppy, Kona.

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Originally Published: April 29, 2011

4 Responses to Garlic and Butter Roasted Mushrooms

  1. Michelle Strand Reply

    May 16, 2011 at 12:05 am

    Yummy yummy yummy. This has become a weekly standard in our house. Thank you!

  2. Jasmine Redlich Reply

    January 5, 2013 at 8:44 pm

    This was fantastic.
    Now, if I had more mushrooms…

  3. Diane Reply

    August 17, 2013 at 8:42 am

    Thank you SO MUCH!! My husband says its so delicious that its better than the restaurant’s!! I LOVE it!!!

  4. Pingback: Roast Chicken - Tasty Topics

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