Roasted Mushrooms in Garlic Butter Sauce
Posted by fourclankitchen on December 22, 2011
These mushrooms are wonderful as an appetizer, or as a side to round out a big dinner menu. This dish involves very little chopping and comes together very quickly. It can be prepared ahead of time and microwaved just before serving. This is only slightly adapted from Gourmet via Smitten Kitchen. At the end of the roasting step, I found that I had more liquid at the bottom of the pan than desirable. So I thickened it with cornstarch as described below.
1 pound mushrooms halved lengthwise if large (any type will do, I used baby bellas),
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, cilantro or basil (optional)
Preheat oven to 450°F with rack in middle.
Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and black pepper to taste in a 1 1/2- to 2-qt shallow baking dish. I had slightly more than a pound and used a 9×13″ glass baking dish. I think the main thing here is to have the mushrooms in more or less 1 layer.
Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes.
I went to 20 min. and found that the mushrooms released their juices and got liquidy. If this happens to you, do the following optional step. Mix about 2 tsp of cornstarch with a 1/4 cup of water (the quantities will depend upon how much liquid you need absorved.
Heat 1 tsp of butter in a large saucepan. Add the mushrooms and all of the liquid back to the pan.
Add the cornstarch mix to the mushrooms and stir on medium heat, till all of the liquid is absorbed into a nice thick sauce.
Stir in lemon juice and parsley, if using. Serve immediately, with crusty bread on the side for swiping up the juices.