For ➍500 g white button mushrooms, halved lengthwise if large
2 tbs capers, rinsed & chopped
3 large garlic cloves, minced
2 tbs vegetable oil
3 tbs unsalted butter, cut into pieces
2 ts fresh lemon juice
3 tbs chopped flat-leaf parsley
salt & pepper
Preheat oven to 230°C with rack in middle.
Toss mushrooms with capers, garlic, oil, ⅛ ts salt and several grinds of pepper in a shallow baking dish.
Top with butter and roast, stirring occasionally, until mushrooms are tender and golden, with a garlic sauce below, 15 to 20 m.
Stir in lemon juice and parsley.
Toss mushrooms with capers, garlic, oil, ⅛ ts salt and several grinds of pepper in a shallow baking dish.
Top with butter and roast, stirring occasionally, until mushrooms are tender and golden, with a garlic sauce below, 15 to 20 m.
Stir in lemon juice and parsley.
Serve immediately, with crusty bread on the side for swiping up the juices. Drink a glass of spicy white wine with it.
Try a similar snack recipe, toast champignon.
