This recipe came out of pure laziness. I didn't feel like standing over the stove - I wanted to just throw something in the oven and be done with it. I went on the hunt to see if I could roast mushrooms, and poof, Smitten Kitchen to the rescue.
I love simple dishes. Dishes that say oh my stars get a load of THIS FLAVOR but really take minimal work. This is one of those dishes. This reminds me of my friend Colleen. She loves mushrooms. This is her kind of dish. Actually, how perfect would this be for a girls night? Throw this on the table with some pieces of bread and everyone can hover around and dunk away. I'm going to do that.
And yes, my life's complete. And Caitlin is secretly loving life because I'm posting another vegetarian dish. Shhhh....don't tell her. Stay hungry!
Oven Roasted Mushrooms Recipe
1 8oz Package of Mushrooms
2 Tbs Fresh Parsley, chopped
2 Tbs Fresh Lemon Juice
3 Tbs Olive Oil
3 Tbs Butter, cubed
3 Tbs White Wine
2 Cloves Garlic, chopped
Preheat oven to 450 degrees. Trip stems so they are flush with caps and half or quarter large ones so everything is uniform. Toss mushrooms, olive oil, garlic, and wine together and add to a casserole dish. Top with butter. If using unsalted butter (recommended) add a pinch or two of sea salt. Bake for 15 - 20 minutes or until mushrooms are tender and sauce is bubbly. Serve as a side with steak, chicken, or anything for that matter, or eat it tapas style with bread. Delicious. Enjoy!