There are recipes that you try and, after the first bite, you wonder why you hadn’t made it sooner. For me, these are easy to prepare dishes that usually consist of the following: a vegetable, butter, and some form of acid (either lemon juice or vinegar). With just these ingredients, and a touch of seasoning, a robust dish is created.
Over the summer, I shared my love for such a recipe… a wonderful caramelized shallot dish that came from Deb of Smitten Kitchen. To avoid having a heart attack, I have only made it a handful of times, but I adored it’s simplicity and richness. When you’re in the mood for a decadent meal, I can’t think of anything better.
Well, that was until now.
Back in December, Deb had an entry on garlic butter roasted mushrooms, which she, herself, called “perfect as can be”. And boy did she get that right. Not only that, but it’s much healthier than the shallot recipe (which called for six tablespoons of butter, versus the four here).
One thing you should know before I delve into the recipe is that I used to hate mushrooms as a child. It was the one and only thing I wouldn’t eat. When we’d order mushroom pizza, I’d pick off each one and give them to my sister to eat (because I was a good little brother).
That feeling has most definitely changed over the years. Now, I can’t get enough.
What I love so much about this ridiculously simple recipe is how complex the flavors are. The fat from the butter, the brine from the capers, the lemon juice that cuts between those two. It’s one of those dishes that makes you swoon. And did I mention how easy it is? Oh, yeah, I did.
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
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.