INGREDIENTS
1 pound 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
DIRECTIONS
Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of 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 and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.
**MAKE THIS RIGHT NOW. Period. This was amazing and amazingly simple! I love mushrooms and this took them to a whole new level. This recipe was so easy, yet tasted so sophisticated. We left out the capers because we were out of them at the time. I will definitely try this recipe with them as well to taste the difference. Original recipe found here. Enjoy!
{image credit Smitten Kitchen}
