I’ve made these a few times now, and Graeme continually refers to them as the Creamy Mushrooms, even though there is no actual cream in the recipe. Which I think is a testament to their yumminess.
And probably their high caloric value, but who’s counting?
Recipe serves 4 sides
- 1 pound brown button mushrooms, sliced in half
- 3 tablespoons butter
- 3-4 cloves garlic, crushed
- 2 tablespoons capers
- 2 tablespoons olive oil
- 2 teaspoons lemon juice
- Handful of parsley, chopped
- Salt & pepper
Preheat your oven to 450˚F (although not recommended on a hot, muggy, summer day like today. Irritable girlfriend behaviour will likely ensue). Cut your mushrooms in half and put them in some kind of baking or casserole dish. It’s funny that I’ve never made a casserole, nor do I really know what it is, and yet I always refer to it as a casserole dish. It’s kind of like a glove compartment (don’t keep gloves in there) or a bathing suit (never bathed in one).
Cut your butter into small chunks and stick them strategically throughout the mushrooms for optimal disbursement of delicious melted butter. Add your olive oil, capers, crushed garlic, salt and pepper.
Keep in mind you don’t need much salt since your capers do that for you in this recipe. Mix altogether and bake for 20-25 minutes. Your kitchen will begin to smell unbearably good, so you’ll be tempted to inefficiently open and close the oven multiple times to get a good whiff. As you’re doing this (and sweating profusely), stir the mushrooms a couple times and mix in the nice buttery juices from the bottom.
But don’t worry, this just means the flavours are getting more concentrated and delicious.
Serve this up as a side dish with your dinner, it goes with just about anything, but no matter what you decide to eat as your main, the mushrooms absolutely must be paired with some nice, crusty bread so you can sop up that buttery sauce.
You’re not in a restaurant, so don’t be shy. There’s no shame in wiping that plate clean.
Recipe snagged from my one of my favourite cooking blogs, Smitten Kitchen.