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Roasted Mushrooms

5 Comments 19 September 2012

It’s pretty amazing I even stopped to read the original recipe, the title of which was Roasted Mushrooms Escargot-Style, by Gourmet. First of all, slimy creatures have never been my friends. I almost gag to remember the original title and what it references, but we must credit our sources here, and it wouldn’t do the awesome Gourmet.com any credit to leave out what inspired this recipe.

This also makes it clear to me that the only good part of eating snails is what the blasted things are cooked in. If anyone ever brings me some on a plate, though, I promise you I could outrun an Olympic medalist getting away from them. From the snails, I mean. Oh, you know what I mean.

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Fortunately I did hop over to Gourmet’s site when I saw them link their recipe on Twitter. It’s got very few, inexpensive ingredients – shawiiing! It’s very short on directions – shaaawing-a-wing! And it’s all things me likey. Shawiiiing.

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I could just worship these little guys. Huge cremini mushroom fan here. These may be called Baby Bellas where you shop. They are baby portabellos! They are much meatier in texture than their white button cousins. You can use the white buttons if you prefer, but at Full Fork, cremini shall reign supreme from here unto the end of cooking time. Amenz.

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So, lemon juice, garlic and capers. That translates to yes, yes and yes. These are all mighty nice, simple ingredients. You can just feel it in your taste buds, these will be great together.

They will be great sizzling with some ‘shrooms! Long ago, some planets aligned and made it so and blah blah blah.

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Just give all those things a little toss-a-roo in a large shallow baking pan along with some oil.

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Oh noes! Someone is dropping little cubes of butter on all of it! Ok…well, ok then. We’ll go with that.

It’s time to put in in a very hot oven. Time to sizzle, wittle ‘shrooms!

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Oh now, they sizzled up so nicely. The garlic has all but melted into the butter and the salty tang from the capers has melded too and it’s all leaked into those wonderful mushrooms. All that’s left is to give it some savory green color and flavor with fresh parsley.

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The best compliment you can get is, “I wish you’d made more.” That’s what hubby said once he’d tasted these. It’s two 8 ounce packages of mushrooms, but they cook down a lot and look like less as a result.

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These are one of those really versatile recipes that can either stand on their own as a side dish with steak or chicken, or add them to a pasta dish. Dump them in a warm salad. Eat them alone because the smells were driving you to distraction with hunger while roasting. However you eat them in the end, we hope you enjoy. And rejoice that it’s not snails.

Roasted Mushrooms

from Roasted Mushrooms Escargot-Style by Gourmet

Prep Time: 15 minutes    Cook Time: 20 minutes    Level: Intermediate    Serves: 4 (But depends on how well-loved mushrooms are.)

  • 1 lb mushrooms such as cremini or white, halved lengthwise if large
  • 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
  • 1/4 cup chopped flat-leaf parsley

Preheat oven to 450ºF with rack in middle.

Toss mushrooms with capers, garlic, oil, and 1/8 tsp each of salt and pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden, 15 to 20 minutes. Stir in lemon juice and parsley.

Notes:

Mushroom cleaning tip: in a post Food Network world, many of us probably know this, but just in case, don’t wash your mushrooms in water. They will absorb some of the water (I think this makes them tougher when cooked, if I recall correctly). Instead, and this is more time consuming, dampen a paper towel and rub the dirt off. Worth it in the end, though.

It’s mushrooms. You can’t fudge this up unless you leave them in for too long. So watch them in the oven, don’t leave ‘em and forget, etc. Now enjoy your ‘shrooms!

Author

- who has written 326 posts on Full Fork Ahead.

Wife, mom, indulgent reader and book blogger, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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Your Comments

5 Comments so far

  1. Kendall says:

    Thanks for sharing this great simple recipe! I made it with sliced shitake mushrooms last night and it was fantastic. I had limited ingredients on hand, so I made a few more substitutions, and served it over brown rice. I must say, it was a big hit, and so quick and easy! I plan to blog about it soon!

  2. Rachael says:

    Oh, my mouth is watering. I love escargot, and I love mushrooms even more — the idea of combining the classic flavors in which escargot is typically served with mushroom –oh god.
    I love my boyfriend very much, but he hates mushrooms — almost a dealbreaker, right? (Kidding!) So when I make dinner for the two of us, mushrooms are not on the approved ingredient list. It’s a small price to pay for a really amazing man. But the next time he’s out with the guys, I’m making these as my dinner. That’s it, just these. (Maybe some buttered pasta.) And I’m going to eat mushrooms until my stomach hurts :)


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