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.