***This was previously published*** and has been updated.
As a proud member of the Secret Recipe Club, not only do I get to explore another blog and find and make recipes from it once a month, but when we do our 'reveal', I get to see lots of other really cool recipes.
This month was no exception. One of the other bloggers made some Garlic Roasted Mushrooms and it sounded so good.
It had three of my favourite flavours, well, four if you count butter.
So I made it the other night as a side dish, and promptly consumed half of it.
Mushrooms are low in calories, right?
Well anyway, here's how I made it, and yes I did change it up a little, but that's what cooks do.
And I think this would be a great side dish for any time of the year, but I'm thinking I'm maybe going to make this as part of my Christmas Eve meal.
1 pound fresh Crimini Mushrooms, cleaned and cut into bite size pieces. (I used good old Button Mushrooms, but next time...)
2-4 cloves garlic, sliced very thin or minced or crushed.
2 tablespoons capers, drained
2 tablespoons butter, melted
mixed with
1 tablespoon Wild Mushroom and Sage infused Olive oil
salt and pepper to taste
lemon juice
parsley
Preheat oven to 450 deg.
Prepare the mushrooms, either wash them, or brush any dirt off, then cut into bite-size pieces. Place in a greased shallow roasting pan.
Melt butter and add the olive oil and then the garlic, just warming it up a little, enough to start releasing the garlic goodness, add the capers.
Pour over the mushrooms, tossing them to make
sure they're all coated.
Place in the oven for about 20 minutes, then stir and let cook another 10 minutes or so. They'll release all kinds of mushroomy liquid, but that's good.
Take out of oven, forget to sprinkle the parsley over top, give it a squeeze of lemon juice. Serve as is, or as a side dish for meat entree. I think they'll also make a great appetizer, and in fact, don't tell anyone, but I'm doing this for Tapas one night.
And that mushroom juice, well, umm, I dipped a crusty roll in it and OMG was it good.
Just wanted to share...
As a proud member of the Secret Recipe Club, not only do I get to explore another blog and find and make recipes from it once a month, but when we do our 'reveal', I get to see lots of other really cool recipes.
This month was no exception. One of the other bloggers made some Garlic Roasted Mushrooms and it sounded so good.
It had three of my favourite flavours, well, four if you count butter.
So I made it the other night as a side dish, and promptly consumed half of it.
Well anyway, here's how I made it, and yes I did change it up a little, but that's what cooks do.
And I think this would be a great side dish for any time of the year, but I'm thinking I'm maybe going to make this as part of my Christmas Eve meal.
1 pound fresh Crimini Mushrooms, cleaned and cut into bite size pieces. (I used good old Button Mushrooms, but next time...)
2-4 cloves garlic, sliced very thin or minced or crushed.
2 tablespoons capers, drained
2 tablespoons butter, melted
mixed with
1 tablespoon Wild Mushroom and Sage infused Olive oil
salt and pepper to taste
lemon juice
parsley
Preheat oven to 450 deg.
Prepare the mushrooms, either wash them, or brush any dirt off, then cut into bite-size pieces. Place in a greased shallow roasting pan.
Pour over the mushrooms, tossing them to make
sure they're all coated.
Place in the oven for about 20 minutes, then stir and let cook another 10 minutes or so. They'll release all kinds of mushroomy liquid, but that's good.
Take out of oven, forget to sprinkle the parsley over top, give it a squeeze of lemon juice. Serve as is, or as a side dish for meat entree. I think they'll also make a great appetizer, and in fact, don't tell anyone, but I'm doing this for Tapas one night.
And that mushroom juice, well, umm, I dipped a crusty roll in it and OMG was it good.
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