Garlic & Caper Roasted Mushrooms

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What do you do with a pound of mushrooms if you love mushrooms and want to highlight them in a dish all their own?  You treat them like escargot (which I never have and never will eat) and you roast them in butter, garlic and capers.  They feel so decadent and fancy, and have a wonderful woodsy bite!  Another super simple and delicious recipe to add to your week night routine!


1 Pound Crimini Mushrooms, wiped clean with a moist towel

2 Tbsp Capers, rinsed and chopped

3 large Garlic cloves, minced or pressed

2 Tbsp Olive Oil

2 Tbsp Unsalted Butter, cut into pieces (the original recipe calls for 3, if you prefer)

2 Tsp fresh Lemon Juice

1/4 Cup Parsley, chopped

1/8 Tsp Sea Salt

Fresh Ground Pepper


Preheat oven to 450 degrees.

Toss Mushrooms with Capers, Oil, Garlic, Sea Salt and Pepper and place in a baking dish (1 1/2- 2 qt sized.  Top with pieces of Butter and roast.  Stir occasionally until Mushrooms are golden and tender, and a bubbly sauce has formed in the bottom of the dish, about 15-20 minutes.  Stir in Lemon Juice and Parsley and serve immediately!  Enjoy with a nice piece of crusty bread!