I’ve been meaning to share this recipe ever since I made it because it’s absolutely decadent & delicious & who doesn’t love that during the holiday season? While searching for a mushroom dish to make for Thanksgiving I came across Smitten Kitchen’s garlic butter roasted mushrooms recipe & just had to give it a try! I will admit, prior to becoming a vegetarian I hated mushrooms. But over the years, as my palette has changed, I’ve come to love mushrooms – I could eat them everyday! And so, when it came time to decide what my meatless contribution would be to our Thanksgiving meal I knew it had to be mushroom related…it was the right decision. My family loved this recipe, soaking up the juices with a baguette was absolutely delicious.
Though this recipe is not healthy by any means, it’s one of those recipes that makes you happy to have taste buds. So go ahead, treat yourself & make these delicious mushrooms a la escargot. Are you ready to unleash your inner French chef?
Ingredients (makes 10 – 12 sides)
1 pounds cremini mushrooms
2 tablespoons capers, drained & chopped
1/2 tablespoon garlic, minced
2 tablespoons olive oil
Pinch of salt & pepper
2 tablespoons unsalted butter, cut into cubes
Juice of 1 fresh lemon
1/4 cup chopped Italian parsley
1 French baguette, sliced
Preheat oven to 450°F. In a bowl, toss mushrooms, capers, garlic, oil, pinch of salt & pepper & place in a baking dish. Top with butter, making sure cubes are spread throughout. Bake for 18 minutes until mushrooms are tender & golden brown, remove from heat. Add lemon juice, parsley & toss. Serve with a baguette to soak the delicious sauce & enjoy. Buen provecho!