Saturday, April 23, 2011

{ Roasted Garlic Mushrooms }



Every once in a while, you come across a recipe that just gives off the “wow factor”. A combination of ingredients that ignites happiness and soothes the soul. The roasted garlic mushroom recipe from Gourmet magazine is one such recipe. Simple in its ingredients, yet the flavors explode. I made this recipe about six or seven months ago after seeing it on Smitten Kitchen and then most recently from Brian at A Thought for Food. By the way, check out Brian's blog - it is simply amazing. The inspiration was front and center in my mind.



I have discovered that after I make a recipe a few times, I tend to add a bit more or less of an ingredient or introduce an additional ingredient to mix up the recipe and add my own personality. I think that is all part of the art of cooking, is the individualization portion. Just like a terrific wine, each person has unique taste buds and senses different flavors and profiles of the wine. I guess you can relate this thought process to cooking.


When I discovered Chicken Piccata years ago and began to perfect my own version, that was when my love of capers grew. These salty and savory nuggets just add that special punch to a dish. I decided to increase the quantity and leave them whole. In addition, I added a bit of dry white wine to the mix and the benefit was another layer of flavor complexity to the dish.


I am in love with Semifreddi’s Bread based out of Alameda in the Bay Area. Alameda is just on the other side of the Bay Bridge that links the East Bay and San Francisco. The crust is incredible along with the rich flavors and chewy texture of the bread. Their Ciabatta bread is too die for and perfect to soak up the extraordinary garlic and butter juices that are infused with the crimini mushrooms. I would recommend a lively sauvignon blanc such as Kim Crawford from New Zealand or Rudd Mt. Veeder Sauvignon Blanc from Napa Valley.



Roasted Garlic Mushrooms

1 lb Mushrooms cremini or white, halved lengthwise if large
3 T. Capers, whole
3 Large garlic cloves, minced
2 T. Olive oil
3 T. butter, cut into pieces
2 t. fresh lemon juice
¼ C. Dry White wine
¼ C. Flat-leaf parsley, chopped

Preheat oven to 450°F. Toss mushrooms with capers, garlic, oil, wine and ½ teaspoon salt and several grinds of pepper in a 1 ½ to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side.

28 comments:

  1. I love the use of capers in roasted mushrooms! This looks terrific!

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  2. Oh Lisa, I'm trying this! I like your recommendation of a crusty bread to soak up the flavorful juices;-)

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  3. I love the photo and you reminded me I forgot to buy mushrooms... I love the roasted garlic flavor Happy Easter to you!

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  4. I LOVE all the flavors going on here...and I always tweak recipes a bit just to make them "mine"!! Great job...can't wait to make these...soon!

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  5. WOW, I just fell in love with this recipe! I might have to bring this to Easter dinner.....

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  6. Capers were a bit of a slow burn with me but I totally love them now - so much so, that I'll rinse off the salt and eat them like peanuts. Love this mushroom dish and the capers are perfect in this flavour combo.

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  7. Oh, capers with mushrooms! I must try this! And I agree, Semifreddi's is the best :)

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  8. You have my mouth with all this talk about garlic, mushrooms and capers. Great flavors here. Happy Easter, Lisa!

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  9. These look fantastic...I love mushrooms, and I think you've hit on a great combination of flavors here~

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  10. Ooh, this looks great! I love all the ingredients together! And that butter... oh, Paula Deen would be so proud of you :-) I'm excited about the caper addition to this; I've never seen it in this kind of preparation.

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  11. This looks divine! I love mushrooms in garlic..wonderful! Thanks for sharing! I love your photos too!

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  12. I remember that recipe from Smitten Kitchen. I love the addition of capers. Sounds terrific!

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  13. Happy Easter! I love this recipe. So simple and so good.

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  14. My husband would love this! Looks fantastic :)

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  15. This looks so delicious and I love the rustic feel of the photos too :).

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  16. Wow, what a wonderful recipe...this is so easy to make I have to give it a try...

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  17. I've never been a big mushroom lover, but more and more the way they are prepared leads me to enjoy them. I am betting this would be one of them!

    Jason

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  18. Wow that sounds like such a great dish. As a side or an appetizer this would steal the show at any meal or party!

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  19. Lisa, I love EVERY SINGLE INGREDIENT in this recipe and together, I bet it was magic on the taste buds. I think I might have eaten an entire Semifreddi's loaf just to make sure I wouldn't miss a drop of that glorious sauce.

    Have a great week, Lisa!

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  20. Wow! This looks fantastic! I love mushrooms, but I love love love roasted mushrooms! Especially with all that garlic and capers... beautiful job!!

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  21. Hey - so happy I found your site and this recipe! I'm a huge mushroom-lover and this just looks simple and like another poster mentioned, I like all the ingredients, so I know I will like it! Thank for sharing!!

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  22. My husband was skeptical about capers and lemon juice in mushrooms, but now he's glad he indulged me. These were the best mushrooms I've ever had - and I love the idea of roasting instead of sauteeing. Oh, and do be sure to have some crusty bread for dipping in the sauce - that takes it over the top! Thanks for sharing.

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  23. What is t ? Table or tea spoon

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  24. Really nice recipe, perfect Tapas but I would prefer a good olive oil instead of butter...

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  25. YUMMY!!! Just made this tonight and WOW!!!! DELICIOUS!! This is definitely going to be made again for sure!

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  26. Absolutely divine! Thanks for sharing!

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  27. This looks something I will enjoy trying out for dinner! I'm always looking for a new recipe to try out especially with mushrooms! Thanks for putting it out there!

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