Escargot Style Roasted Mushrooms

by Darina on January 19, 2012

With all the mushroom recipes on here, you must be thinking that I’m mad about mushrooms. You’re right. Especially these Escargot Style Roasted Mushrooms that I happened upon at the Gourmet website (how I miss that magazine!).  This now my favorite way to make mushrooms. I’ve always been a sucker for those butter and garlic drenched escargots you can get in your neighborhood Greek taverna, but if you find the mere thought of eating snails repulsive, this recipe is for you. They were a big hit at my family’s Christmas dinner. I make a casserole of these every week and leave them in the fridge to add to pasta or meat dishes. Of course, they’re perfect on their own as an appetizer, with chunks of French baguette to mop up the garlicky and buttery juices.

Respectfully, I must point out that this recipe as originally printed by Gourmet calls for three large cloves of garlic, which in my humble opinion, is way too little.  I use a whole head. Remember, the mushrooms are supposed to be escargot style, right? And to me that means lots of butter and lots of garlic.


Roasted Mushrooms Escargot Style

adapted from Gourmet


1 pound whole crimini or white mushrooms, or mix of both

2 tablespoons capers

1 head of garlic, cloves peeled and minced

2 tablespoons olive oil

3 tablespoons butter, cut into pieces

2 teaspoons fresh lemon juice

1/4 cup chopped flat-leaf parsley



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

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{ 5 comments… read them below or add one }

Jennifer January 19, 2012 at 10:52 pm

Just picked up some mushrooms at the store. I will use them to make this recipe – yum! :)

Darina January 20, 2012 at 7:56 pm

Let me know what you think!

Delishhh January 31, 2012 at 1:59 pm

Looks fabulous – i love the marinaded stuff in the store – this sounds even better :)

Rob L March 7, 2012 at 8:59 am

These look amazing. Never thought to use capers, brilliant! I’m really interested in the bowl you have in the photo. It looks like an old Russell Wright Iroquois bowl from the 50’s.

Darina March 11, 2012 at 12:13 am

Thanks for the comment. It’s just a plain white bowl by Moda that I got at a place called The Gourmet warehouse in a Vancouver, BC. Let me know how the mushrooms turn out.

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