Let’s keep things delicious, people.
Because it’s Wednesday and that means you (and I) need some yummy to get through the rest of the week.
Personally, I hate Wednesdays because, well...they’re not Fridays (and the only cool day of the week is Friday).
On top of that, today the weather is gloomy and we’re expecting snow (again!)
That isn't helping either, considering that I should go on a 2 hours bike workout.
And if I can’t ride outside, I need to train on the indoor bike trainer — which makes me feel like I’m a hamster on the wheel. Pedaling like crazy for 2 hours and not moving an inch...so many things are wrong with it.
OK, enough with this mid-week whining, let’s focus on the important stuff: mushrooms.
Give me mushrooms and you’re making me happy.
Give me boiled, roasted, battered, garlic sautéed... just give me mushrooms and I assure you, I can turn this Wednesday around. Trust.
What if I tell you that this is my favorite way to prepare mushrooms, would you believe me?
Or would you be under the impression that I'm trying to oversell it?
If you don’t believe me, it’s totally your loss; because this is arguably the quickest and most obsessively delicious way to prepare mushrooms.
There’s little-to-no cooking involved. Just some toss and turning and some roasting in the oven.
This is an incredible, quick side dish that will render everything else on the table secondary.
Actually - now that I’m thinking about it - calling these roasted mushrooms “side dish” diminishes their value. They're going to steal the scene and overshadow all others dishes.
They are the true stars.
Easy Garlic Butter Roasted Mushrooms Print this recipe!
Adapted from Gourmet
1 lbs / 453 gr mushrooms, halved lengthwise if large (either white button or cremini)
2 tablespoons capers
3 garlic cloves, minced
2 tablespoons olive oil
½ teaspoon fine grain sea salt
Ground black pepper to taste
2 tablespoons butter (or ghee)
Juice of half lemon
3 tablespoons chopped fresh parsley
Preheat oven to 450°F (220°C) and place a rack in the middle.
In a large bowl toss to combine mushrooms, garlic, capers, olive oil, salt and black pepper.
Transfer to a baking dish, top with butter and roast until mushrooms are tender and golden, 15 to 20 minutes, turning a couple of times.
Remove from the oven, stir in lemon juice and sprinkle with parsley.
One serving yields 131 calories, 14 grams of fat, 5 grams of carbs and 3 grams of protein.