Wednesday, January 15, 2014

Amazing Roasted Mushrooms


The other night my mom and I decided to make a quick bite to eat and watch The Butler (an incredible film for sooooo many reasons. Really, if you haven't seen it yet, go watch!) We decided on wine, crusty bread, and these AMAZING roasted mushrooms I saw on A Cup of Jo sometime ago...


I have a love affair for mushroom that few may ever understand, and that's fine. I think they're a great side dish or great addition to pasta sauces, atop hearty meat dishes, so on and so forth. These roasted shrooms are awesome with a good glass of wine and a crusty baguette...I mean, how much better can you really get? They get all buttery and briny and have this awesome sauce. Basically, they're super simple and perfection all at once. Seriously, just go make them right now.

I doubled the following recipe, as I was cooking for two. However, if you are eating solo, the version below is indeed perfect for one.

Roasted Mushrooms
Recipe from Carey Nershi of Reclaiming Provincial 
via the Eating Dinner Alone Series on A Cup of Jo

1/2 lb. (8 oz.) cremini mushrooms (preferably these, although white button mushrooms work as well)
1 tbsp olive oil (I used coconut oil as Mom doesn't process EVOO too well. Interesting flavor, and still really delicious!)
1 tbsp capers, chopped (I added some of the juice and did not rinse, but this adds more brine FYI)
1 1/2 large garlic cloves, minced
pinch of coarse black pepper
healthy pinch of coarse sea salt
1 1/2 tbsp unsalted butter, cut into cubes
1 tsp lemon juice
2 tbsp fresh flat-leaf parsley, chopped

Preheat your oven to 450 degrees fahrenheit. Toss the mushrooms in oil, capers, garlic, black pepper, and salt in a baking dish or cast iron skillet (I preferred the skillet). Dot the top of the mushrooms with cubes of butter and roast the mushrooms in the oven for 15-20 minutes, stirring once or twice as they bake.

Once the mushrooms are tender, remove them from the oven and stir in the lemon juice and parsley. If possible, eat them straight from the skillet, using the crusty baguette pieces to soak up the juice. Proceed to sip wine and be happy.

*Photograph by Carey Nershi of Reclaiming Provincial via A Cup of Jo by Joanna Goddard. Original recipe attributed to Kay Chun for Gourmet via Smitten Kitchen*

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