It is a strange night tonight. The moon shines bright in its crescent glory while the air hangs heavy with its tears. It is warm & humid yet a crisp wisp in the breeze reminds it is no longer summer. Today deserves a simple recipe that mirrors the earthiness of wet autumn leaves and burnt wood yet still speaks of summer and brightly carpeted mossy wood.
Roasted garlic mushrooms are that dish. This works really well as a one pot meal for one when paired with a fresh baguette yet also makes a fine side dish when serving family or friends. A nice steak pairs well with these little cremini and perhaps a vino blanco if you wish. These garlic & caper roasted mushrooms are lick your fingers delicious.
Roasted Garlic & Caper Mushrooms
Serves 1 or 2 as a meal or 2-3 as a side dish
Adapted from Deb over at Smitten Kitchen
- 1 pound cremini or button mushrooms
- 3 Tbsp capers, rinsed and crushed lightly
- 1 Tbsp garlic, minced
- 2 Tbsp unsalted butter
- 3 Tbsp olive oil
- 1/8-1/4 cup chopped flat leaf parsley, fresh
- 2 tsp lemon juice + 1 lemon cut in four wedges
- 1/8 tsp fresh ground pepper
1. Preheat your oven to 450.
2. Toss together mushrooms, capers, garlic, oil, lemon juice and pepper and place in a small ceramic ovenproof dish or pie plate.
3. Dot top with chunks of butter.
4. Roast mushrooms for about 20 minutes or until mushrooms are fork tender and sauce is bubbling.
5. Remove from oven and toss with chopped parsley. Serve with 1-2 lemon wedges per person and a chunk of crusty baguette.
Remember to eat the mushrooms as well as drink up the juices with your bread. While savoring, dream of tall woody forests and falling leaves at dusk…and stars…the appearance of the night stars in the darkening sky…