Roast Mushrooms

Consider the Lone Ranger, and wonder about your average steakhouse; everyone knows roast mushrooms are the Robin to steaks Batman. But the sign of Side Dish merely implies company: all the best entrees would be lost without Tonto. And, couple these counterparts with a slice of crusty bread (adding new meaning to the term awesome sauce), and this strong and silent Side Dish might just steal the show.

Roast Mushrooms (serves one)
1/2 lb cremini mushrooms
2 tablespoon capers, rinsed and chopped
2 garlic cloves, minced
1 tablespoon olive oil
1 1/2 tablespoon unsalted butter, cut into pieces
3/4 teaspoon lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Preheat oven to 450ºF with rack in middle.

Toss mushrooms with capers, garlic, oil and salt and pepper in a shallow baking dish. Top with butter.

Roast, stirring occasionally, until mushrooms are tender and golden, about 20 minutes. Stir in lemon juice and parsley. Serve immediately!

Unless your floor is filled with peanut shells, roast mushrooms probably aren’t at the top of your to-cook list. But forget that multifarious menu, roast mushrooms kick as a subtle Side Dish and can be deafening in their rich, reliable flavor.

recipe: Gourmet Magazine
cooking time: 35 minutes

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