Tag Archives: mushrooms

I Love Mushrooms

I was planning a picnic with a girlfriend and decided this would be the perfect opportunity to make Garlic Butter Roasted Mushrooms, a recipe I saw on Smitten Kitchen.

I love mushrooms. Anyone who knows me even just a little bit about me will know this. Crimini mushrooms, Portabello mushrooms, Shiitake mushrooms and most of all, truffles! I preface this post with this because how delicious I think this dish is may be very skewed by my mushroom-bias. I mean I’d pretty much eat mushrooms cooked plain. So… yea, take my words with a grain of salt… then take that salt and season your mushrooms with it :)

This recipe is really easy, from start to finish in about 20 minutes. I didn’t follow the recipe’s measurements though because I’m trying not to take the measuring utensils out anymore. My mom never uses them, her mom doesn’t, and so forth. Soon I will be married, in my own kitchen, and I must learn to cook by taste, by experience. No more measurements!

So I was actually really nervous about how these would turn out. I knew I had put in waaayy too many capers the moment I took them out of the jar, but oh well. Waste not, want not, right?  The recipe calls for 2 Tb but if I had to guess, I think I doubled that. I’m also really bad at estimating. The worst.

What you’ll need:
2 packages of crimini mushrooms ($1.69 each at Trader Joe’s!)
minced garlic, lots of it
capers, juice drained
salt and pepper for seasoning
butter, sliced
juice from half a lemon
chopped parsley

Here is what I did but feel free to follow Smitten Kitchen for exact measurements. First, I wiped mushrooms down with a damp paper towel and threw them in my 9″ x 12″ Pyrex. I chopped the capers up a bit (make sure not to use the juice) and threw them over the mushrooms. Threw in a couple spoonfuls of minced garlic. Twisted a couple rounds on my sea-salt grinder as well as my pepper-grinder. More pepper the yummier :) Slice up a couple Tb of butter (btw, I LOVE how there are markers dividing the stick for you) and place them around the dish. Stick in the oven at 450 degrees for about 15 minutes. Stir the mixture about 5 minutes in and again around 10 minutes in.

I like my mushrooms really soft and fully cooked so I think I let mine bake for 18 minutes. After you take them out of the oven, this would be the optimal time for the lemon juice and chopped parsley but I was simply way too excited about this dish to even remember those ingredients. It wasn’t until I was halfway through them that I realized I had totally forgot about them.

They were great right out of the oven but I saved half  and stuck them in the fridge. At the picnic I served them cold and they were still de-lish!

I think next time I’ll need to add a little wine though. And maybe some yellow onions. And more mushrooms – two packs wasn’t enough for me :)

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