Don’t tell my husband, but sometimes I like it when he works late and isn’t home for dinner. Sometimes it is really nice to curl up in front of the tv with a glass of wine and something that really should not be counted as dinner but that I really love eating. Like a whole bag of pistachios. Or these mushrooms. I love these mushrooms. Tonight is one of those nights. I miss you, honey. But a warm plate of mushrooms is going to get me through the night just fine.
(I found this recipe on Smitten Kitchen – one of my favorite food blogs. Check it out.)
Garlic Butter Roasted Mushrooms
Perfect as can be from Gourmet.com
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.
