Garlic Butter Mushrooms
From Smitten Kitchen
I really, really, really thought I’d have a biscuit recipe for you today. I thought this because I have made not one, not two, but three different recipes this week in hopes of creating the perfect, flaky, tasty, moist, whole wheat buttermilk biscuit. Apparently that’s a tall order, because three recipes later, I’m close, but not quite there yet. I still have one cup of buttermilk left in the fridge, waiting for the next, and hopefully last, attempt, and with any luck you’ll be able to partake in these mythical biscuits within the week. For now, you’ll have to settle for this humble mushroom recipe. Which really isn’t settling at all, since this dish is easy and delicious. And if your farmer’s market is anything like ours, you’ve got an alluring mushroom booth that you finally have a reason to hit up!
- 1 lb mushrooms, such as cremini or white, left whole if they’re bite-sized, otherwise cut them in half (we used 8 ounces of baby bellas and 8 ounces of white)
- 2 Tbsp capers, rinsed and chopped, if they are the larger kind
- 3 cloves garlic, minced
- 2 Tbsp olive oil
- 1/8 tsp salt
- pinch of pepper
- 3 Tbsp butter, cut into pieces
- 2 tsp lemon juice
- parsley, to taste
- Preheat oven to 450 degrees.
- Toss mushrooms with capers, garlic, oil, salt and pepper.
- Place mushroom mixture in a shallow baking dish. Sprinkle with butter pieces.
- Bake, stirring occasionally, until mushrooms are tender and golden, about 15-20 minutes.
- Stir in lemon juice and herbs. Serve immediately, along with bread or potatoes for mopping up the buttery goodness.