The autumn leaves that brightly line our streets are quickly falling and the time change marks the point in the year that I begin to plot out my days around maximizing daylight. However, this mid-November has also greeted us with unseasonably warm temperatures, causing a brief interlude of bare legs and patio dining.
I spent last weekend in Chicago – one of the first in quite a while – and enjoyed a Publican brunch with my family followed by a visit to the Chicago Cultural Center. The afternoon ushered in my first thoughts of the holidays and I've been thinking about my Thanksgiving menu contributions since. This simple side dish makes a great vegetarian addition to the holiday table. Serve the mushrooms on their own or with some crusty bread to soak up the flavorful, buttery sauce.
Roasted Mushrooms Escargot-Style
Adapted from Gourmet January 2009
1 lb mushrooms such as cremini or white, halved lengthwise if large
2 Tbl capers, rinsed and chopped
3 large garlic cloves, minced
2 Tbl vegetable oil
3 Tbl unsalted butter, cut into pieces
2 tsp fresh lemon juice
1/4 cup chopped flat-leaf parsley
salt and pepper
Preheat oven to 450F. Toss the mushrooms with the capers, garlic, oil, and salt and pepper in a two-quart shallow baking dish. Top with butter and roast the mushrooms for 15 to 20 minutes, or until golden and tender, stirring occasionally. Toss with the lemon juice and parsley, and serve.