Monday, December 10, 2012

Tangy n Garlicky Roasted Mushrooms

This is I think the easiest of all the mushroom recipes i have tried so far and also my new favourite one.

I think even less that 5 minutes you need with ingredients and rest is done by the oven. The best part is the aroma of garlicky butter, the tangy taste added by lemon juice, light  e.v. oil and the parsley call you to dig  bread in juice to soak up all it goodness.

So, the first time i prepared it, when my sisters in law’s parents in laws were visiting us and i wanted to make starter which doesn't take my time yet delicious and filling! So, i stumbled upon this recipe on

Gotten everything ready before they arrived and popped them into the hot oven, while they settled had ready to eat.. The aroma had already penetrated the air making us hungry! Well, i didn't expect that seriously... Frankly, for me, the aroma from butter and garlic can beat any essential oils I use. 

They were dissappearing before i could photographed them.

500 gms  mushrooms such as cremini or white, halved lengthwise if large
1 tbsp capers, rinsed and chopped
2 large garlic cloves, minced
2 tbsp olive/vegetable  oil
1 1/2 tbsp salted/ Unsalted butter, cut into pieces  Add pinch of Salt incase using Unsalted Butter
1 tsp fresh lemon juice
1/4 cup chopped flat-leaf parsley
1/8 tsp pepper


Preheat oven to 220 °C with rack in middle. Toss mushrooms with capers, garlic, oil 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.

I used white button mushrooms

Popped in everything at one go but i suggest to add lemon juice later as suggested in the method

Dip the bread in the juices! 

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