Tuesday, December 28, 2010

Roasted Mushrooms Escargot-Style

I find that side dishes sometimes can be harder to decide on then the main dish when figuring out what to make for dinner. I think that's because I can easily figure out what type of food I feel like - Italian, Mexican, etc., but figuring out what side goes well with the main is trying. I tend to make a lot of the same things over and over again because it's easy...Caesar salad, asparagus, and/or green beans, and occasionally I'll come across another dish that could easily become another side dish go-to. This mushroom dish is definitely being added to my regularly occurring dishes! Especially when the main is a protein like Chicken Breasts or Steaks! Enjoy!!

Roasted Mushrooms Escargot-Style
- 1 lb. of mushrooms (crimini or white - I used a mix of both)
- 2 tbsp. capers, rinsed and chopped
- 3 large garlic cloves, minced
- 2 tbsp. vegetable oil
- 3 tbsp. unsalted butter, cut into pieces
- 2 tsp. fresh lemon juice
- 1/4 cup chopped flat-leaf parsley

1. Preheat oven to 450* F with the rack in the middle

2. Toss the mushrooms with capers, garlic, oil and a pinch of salt and pepper in a deep 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.

Enjoy as a great side dish!

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