Garlic butter roasted mushrooms

Adapted from smitten kitchen, in turn based on Gourmet’s escargot-style recipe


  • box of fresh mushrooms, halved lengthwise if large
  • 2 spoons of capers, rinsed and chopped
  • 3 large garlic cloves, minced
  • 50 g unsalted butter, cut into pieces
  • 50 g vegetable oil
  • splash of fresh lemon juice
  • some chopped flat-leaf parsley
  • crusty bread, to serve


  1. Preheat oven to 450°F with rack in middle.
  2. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish.
  3. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes.
  4. Stir in lemon juice and parsley.
  5. Serve immediately, with crusty bread on the side for swiping up the juices.

My all-time favorite appetizer. Mix ingredients in a baking pan and pop it into the oven — so easy!


One comment on “Garlic butter roasted mushrooms

  1. […] a classic ingredient for Chinese marinades that keeps the meat juicy. Also featured in the pics: garlic butter roasted mushrooms and crispy […]


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