Garlic and Butter Roasted Mushrooms with Capers...a new favorite! This mushroom dish smells wonderful as it is roasting and tastes even better. When I first saw the recipe, I instantly knew I had to make it. It so reminded me of the garlicky escargot my husband and I had in Paris a couple of years ago....for the very first time. It was a dish I was hesitant to try, but had heard so many people loving it. So while in Paris, my husband and I knew we had to try them... at least once. We actually loved the escargot and went back a few days later and had it again:). I am sure we enjoyed the garlicky butter sauce more than anything else....oh, and of course their incredible French bread that was just perfect for sopping up the rich sauce. This recipe is quite similar to the escargot... except the escargot is replaced with mushrooms. What a great idea!
Now, my husband and I really, really love mushrooms. I most always have some type of mushroom in the fridge and often prepare them as a side to almost everything. I usually saute the mushrooms in a skillet. And from time to time, I will roast them. I watch the amount of fat I use and mostly use a bit of olive oil. I'll toss in some minced garlic as well... as mushrooms and garlic go so well together. It's a good thing because we rather like garlic:). On special occasions, I'll also add a pad of butter. And that always makes them taste a hundred times better:). But this recipe caught my attention in that it had capers. I like capers, but don't use them that often. Except maybe with smoked salmon canapes, as a part of an antipasto platter, a salad, or when making the chicken picatta. I've yet to fry the capers and use them as a topping. But roasting the mushrooms with capers was new for me. I felt the combined flavors were just right. Incredibly delicious!
I pretty much followed the recipe, except I added a sprinkle of chile flakes and just a splash of white wine. I also cut the recipe in half and increased the garlic a tad bit. The only shallow pan I had was a pie plate...I find it is best to serve the mushrooms in the same dish you roast the mushrooms in. This way you won't lose any of the sauce. I served the mushrooms in another dish(es) as I didn't care for the "pie-plate" look(that's why you don't see too much sauce in the photos...if you squint, you''ll see the sauce in the pie plate photo:) ).
I'll be making this dish again. Just loved it. If you don't have or like capers, you might be able mix in some grated Parmesan cheese right before serving. Maybe I'll try that next time, just to vary things up a bit. I am posting this recipe, in case you would like to try it as an appetizer for the New Year's entertaining. Hope you enjoy...
Recipe can easily be doubled...
I thought this was plenty for 2 people as a side dish, but could serve 3-4 as an appetizer.
8 oz mushrooms( white or baby bella or a combination thereof)*
3 tsp small capers
2 medium garlic cloves, minced
1 TBS oil( I used olive oil)
1 1/2 TBS unsalted butter, cut into pieces
splash of white wine(optional)
squeeze of fresh lemon juice
chopped flat-leaf parsley
dried chile flakes(optional)
salt and pepper to taste
*If mushrooms are large, cut in half
or even in quarters
1. Preheat oven to 450ºF with rack in middle.
Toss mushrooms with capers, garlic, oil, and salt and pepper( chile flakes and/or black pepper) in a shallow baking dish.
Top with butter.
3. Roast in either a preheated oven or you can easily do in a toaster oven( which is what I used). Stir mushrooms occasionally while roasting.
4. Add a splash of white wine halfway through the roasting, if desired.
5. Roast until mushrooms are tender and golden about 15 to 20 minutes.
6. Stir in a squeeze of lemon juice and sprinkle with fresh parsley.
~Serve hot as an accompaniment to fish, chicken, beef, etc. or as an appetizer with crusty bread.