Garlic butter roasted mushrooms are a great side dish to your cocktail parties. They go very well with Wine and can be something you can pass in a plate. The garlic and butter together brings out the most amazing aroma and the amalgamation of mushrooms along with it melts your heart. My mouth is actually watering while I write this. You can also serve this with a piece of bread and make it a stylish hors-d’oeuvre!
Since I had neither of them at home I decided to serve it with sticky rice, Asian meatballs and ginger lime dressing and that my friends tasted equally good. These roasted mushrooms (found on Smitten Kitchen) make an appearance time and time again. They’re ridiculously good and simple to prepare, with minimal prep work followed by only fifteen minutes of oven time.
For the Roasted Mushrooms:
- 1/2 lb. (8 oz.) mushrooms (cremini, preferably, but brown bella will work as well)
- 1 tbsp. olive oil
- 1 tbsp. capers, rinsed and chopped
- 1 1/2 large garlic cloves, minced
- 1 1/2 tbsp. unsalted butter, cut into cubes
- 1 tsp. lemon juice
- 2 tbsp. fresh flat-leaf parsley, chopped
- salt and pepper
- Preheat your oven to 450°. Toss mushrooms with the oil, capers, garlic, pepper, and salt in a baking dish or cast iron skillet. Dot with butter cubes and roast for 15–20 minutes, stirring once or twice as they bake.
- Once mushrooms are tender, remove them from the oven and stir in the lemon juice and parsley. Eat them straight from the skillet with plenty of crusty bread to soak up all the garlicky butter.