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 smittenkitchen.com.

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.

Ingredients

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

Method

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! 

Caponata

Planned a surprise bday party for my husband, thankfully i pulled the surprise very successfully. Of course, his friends helped me in keeping the surprise and engaged him, while i was preparing for the party. It was a drinks party with snacks . Since the time was 7 pm onward.. i had to make substantially filling snacks, which could substitute dinner. I chose to make Caprese Skewers, Caponata with Toasted Garlic Bread, Hummus, Salsa and bought Aioli, Toasted thin bread. Later, served Chicken Tikka and Chicken Skewers (in south asian sauces marinate) and Falafel in Pita Bread Pockets and for dessert i made Chocolate cupcakes with Raspberry Cream Cheese topping. I was happy with party, firstly, because hubby was really surprise to see his friends home and with little decoration for the party, and secondly, that all the food got over by the end of the party and i didn't have make space in the refrigerator for the leftovers!

While, i was searching for recipes for the party, i came across Caponata on a website called Italian food forever. In my earlier parties, I had already served diff. bruchesttas, but at the same time i wanted to serve something with bread. So then, i chose to make this. It requires quite a bit of cooking, and since it was surprise party, i couldn't have cooked in front of him, so i cooked after midnight, when hubby was deep asleep.

Caponata, is a tomato based eggplant spread, with celery, onion, capers and Olives ... Its a great side dish too ..I took the leftover once as a side dish to a all girls dinner, it was a hit and once i used as Pasta sauce.. Whichever way i have used, its been hit!

This can be made in advance and freeze it!

You can try using either green or black olives. I chose black olives in the recipe and used balsamic vinegar instead of wine vinegar.

Ingredients:

1 Medium long Eggplant

2 Teaspoons Salt

1/3 Cup Olive Oil

3 Small Onions, Chopped

2-3 Cloves Garlic, Minced

2 Stalks Celery, Chopped

1 Can Chopped Tomatoes

1/2 Cup Olives,Chopped

1/4 Cup Capers

1/4 Cup Fresh Chopped Parsley

1/4 Cup Wine Vinegar ( i used Balsamic vinegar)

Salt & Pepper

Red Pepper Flakes (optional)

To Serve: Garlic Toast

Method:

1. Peel the eggplants, and cut into 1/2 to 1 inch pieces.

2. Put in a colander, sprinkle with the salt and leave 30 minutes.

3. In a large pan, add a few tablespoons of the oil, and when hot add the onions, and cook until soft.

4. Add the celery and garlic, and cook 5 minutes.

5. Add the tomatoes and cook an additional 10 minutes or until the liquid has evaporated and the mixture is thick.

6. Rinse the salt from the eggplant and pat dry.

7. Add the rest of the oil into a frying pan and once it is hot, add the diced eggplant.

8. Cook until the eggplant is tender and turning golden brown.

9. Add the eggplant to the tomato mixture with the rest of the ingredients, and cook on low for another 15 minutes.

10. Check the seasonings and let come to room temperature before serving.