As promised, the other recipe I owe you from Mr. KMW's birthday dinner, garlic roasted mushrooms. Mushrooms weren't part of my life up until about 5 years ago, and boy was I missing out. Don't worry, in the past 5 years I have given my best effort to make up for those 24 years without mushrooms. Now that we're a mushroom loving family, these garlic roasted mushrooms are a part of our regular rotation, they're so good!
My apologies for those of you at the birthday dinner, the beers I was drinking while the prime rib was in the oven contributed to me forgetting a couple of ingredients that are added in at the end. Actually, it was probably your good company and conversation that distracted me. Keep reading for the recipe.
1 lb baby portabella (or cremini, they're the same thing) mushrooms, sliced
4 cloves of garlic, chopped
2-3 tablespoons of capers, drained
1/2 teaspoon pepper
2 tablespoons olive oil
1 taplespoon unsalted butter
1 tablespoon lemon juice
1 tablespoon thyme leaves, chopped finely
Preheat oven to 450 degrees.
Combine mushrooms, garlic, capers, pepper, and olive oil in shallow baking dish. Break butter up into pieces and top mushroom mixture with butter pieces. Bake for 20 minutes, stir in lemon juice and thyme, and serve immediately.