garlic-roasted mushrooms

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I’ve learned that when I make an antipasto tray for myself, it should be a meal and not an appetizer – it’s so delicious that I want plenty. And a meal, even one that I don’t claim to be healthy, requires a vegetable. And a meal as good as this one needs something that can hold its own with so many of my favorite foods.

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Usually I default to tomatoes, either simply roasted or made into sun-dried tomato jam. But I’ve made that jam so many times, I needed a new staple. These mushrooms fit in just right – the garlicky strong flavors stand up to the cured meats, the mushrooms make a nice bite with a toothpick, and the liquid on the bottom of the dish doesn’t go to waste when there’s bread nearby.

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It also helps that it’s an easy dish. If my dinner plan is to put cheese, salami, and bread on a tray, it’s probably because I don’t want to cook. Throwing mushrooms into a pretty baking dish with garlic, salt, oil, and butter is about all I’m willing to do. And fortunately, that’s all that’s necessary to turn a tray of snacks into a meal.

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Printer Friendly Recipe
Garlic-Roasted Mushrooms (barely adapted from Gourmet via Smitten Kitchen)

1 pound cremini or button mushrooms, halved lengthwise if large
2 tablespoons capers, drained
3 large garlic cloves, minced
1 tablespoon olive oil
salt and black pepper
2 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
¼ cup chopped flat-leaf parsley

Adjust an oven rack to the middle position and heat the oven to 450 degrees. In a medium baking dish, combine the mushrooms, capers, garlic, oil, ⅛ teaspoon salt, and a pinch of pepper; stir to evenly coat the mushrooms. Dot the butter on top of the mushrooms. Transfer to the oven and roast, stirring occasionally, until the mushrooms are tender and golden, 15 to 20 minutes. Stir in lemon juice and parsley; serve.

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