Saturday, February 12, 2011

Roasted Mushrooms

This recipe is from Gourmet.com. So good, so easy. Diva did most of the work washing and cutting the mushrooms. Mixing it up etc. So most kids can cut mushrooms, butter, measure things and mix it up for you, so let them help!
We only used 8 ounces of mushrooms, since that's all I had on hand. I also added black pepper. I'm going to tweak this recipe, add some other flavors, I can't wait! I bought baby bellas this week to make more though. YUM.

Roasted Mushrooms 

1 lb mushrooms such as cremini or white
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice- I used lime juice
1/4 cup chopped flat-leaf parsley
Black pepper


 Wash mushrooms.

 If the mushrooms are big, half or quarter them.
 Place mushrooms, capers, butter, oil, garlic in a baking dish. 
Toss to combine and bake at 450 degrees stirring once or twice for 15-20 minutes until the mushrooms are tender.
Remove from oven squeeze lemon juice over the top and sprinkle with parsley. 


Roasted Mushrooms 

1 lb mushrooms such as cremini or white
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice- I used lime juice
1/4 cup chopped flat-leaf parsley
Black pepper


 Wash mushrooms.
 If the mushrooms are big, half or quarter them.
 Place mushrooms, capers, butter, oil, garlic in a baking dish. 
Toss to combine and bake at 450 degrees stirring once or twice for 15-20 minutes until the mushrooms are tender.
Remove from oven squeeze lemon juice over the top and sprinkle with parsley. 
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