ROASTED MUSHROOMS ESCARGOT-STYLE

By polloazul

Ingredients

• 1 lb mushrooms such as cremini or white, halved lengthwise if large
• 2 tablespoons capers, rinsed and chopped
• 3 large garlic cloves, minced
• 2 tablespoons vegetable oil
• 3 tablespoons unsalted butter, cut into pieces
• 2 teaspoons fresh lemon juice
• 1/4 cup chopped flat-leaf parsley
• ACCOMPANIMENT: crusty bread

Preparation

Step 1

Preheat oven to 450ºF with rack in middle.
Toss mushrooms with capers, garlic, oil, and 1/8 tsp each of salt and pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden, 15 to 20 minutes. Stir in lemon juice and parsley.