I'll admit, up until about a year ago, I would not eat a mushroom. My only exposure to mushrooms were the little button mushrooms on salads and, let's be honest, those are not the best advocate for the mushroom community. After trying a sauteed cremini mushroom, I was hooked, and I've slowly come to appreciate all kinds of other mushrooms. So when I saw this appetizer on the smitten kitchen website, I knew I had to try it immediately. I had an appetizer-cooking party with my friend Leigh and sadly the market only had a half of a pound of mushrooms. We took those down, with the help of her mushroom-loving seven-year old son, in about five minutes. Delicious. The mushrooms are earthy, have an amazing texture, and the garlic butter and lemon juice just adds this extra punch of flavor that deepens and brightens these mushrooms. Just be sure to cook a whole pound. Maybe two!
Garlic Butter Roasted Mushrooms
only slightly adapted from smitten kitchen
serves 4-6 as an appetizer, 2-3 as a side dish
1 pound of cremini mushrooms, wiped clean with a damp towel with the ends trimmed
2 tablespoons vegetable oil
3 tablespoons butter, chopped into pieces
3 cloves garlic, minced
juice from about a half of a lemon
a handful of a chopped green herb of your choice
Preheat your oven to 400 degrees.
In a baking dish, toss the mushrooms, garlic, salt & pepper, and oil together. Top the mushrooms with the butter and roast for about 30 minutes, stirring occasionally.
Top with lemon juice and the herbs of your choice, and serve!