I used to be a high school Spanish teacher, and I still consider it my favorite job (or would that be the Arby's drive-through-girl?)
I am a sucker for Spanish grammer, Latin music and the amazing process of learning a new language. I liked to point out to the students that some words are simply more fun to say in Spanish. "Las Pantuflas" (Pan-tooo-flas) means slippers. It's just fun to say. I also have a soft spot for "Los Hongos" (Own-goes) which means "mushrooms." They taste good. They are fun to say. BRING ON LOS HONGOS!!!!
I saw this incredible recipe for mushrooms slathered in butter on Gourmet.com. Then one of my favorite food blogs SmittenKitchen featured the same recipe. I knew it was fate. These mushrooms were calling out to me.
And they are good! The mushrooms didn't disappoint, but sopping up the garlicky-butter-goodness with crunchy bread is really the highlight of this dish.
Roasted Mushrooms Soaked in Butter and Garlic
- 1 lb mushrooms such as cremini or white, halved lengthwise if large
- 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
- Preheat oven to 450ºF with rack in middle
Toss mushrooms with capers, garlic, oil, and 1/8 tsp each of salt and pepper in a 1 1/2- to 2-qt shallow 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.