I saw this recipe on Smitten Kitchen several weeks ago and drooled at the thought of them. After reading about my college friend Matt, of Green Eats Blog, in the Charlotte Observer on flexitarianism, I thought I would make an extra effort to reduce the amount of meat in my everyday diet. With this said, I’ll never become a vegetarian, but I think it is only socially acceptable to think about what resources you are consuming and what effect it is making on your body as well as the Mother Nature’s. I made these mushrooms and served them on top of a Lemon Risotto. So delicious! These garlicy treats would be perfect as a starter or appetizer with fresh crusty bread, as a side or even a single girl’s weeknight entrée.
- 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.