Garlic & butter roasted mushrooms

I love the earthy umami flavor of mushrooms. This recipe really highlights it by roasting the shrooms in butter and adding complementary salty and tart flavors to help the earthiness shine. A delicious sauce forms as the mushrooms roast, which can be soaked up with bread or potatoes. We had a low carb dinner of roasted shrooms and egg salad, so I ended up drinking the sauce since I didn’t have anything to soak it up. It was scrumptious!

Mushrooms are nutritional powerhouses because they are low calorie, fat free, and contain lots of vitamins and minerals, including ones that aren’t abundant elsewhere. The photos did not turn out great this time, but I decided to share anyway. We’ve been eating a lot of mushrooms lately because we have a great local, organic source. I’ve got many recipes for them, although this time I just craved a simple roast. I hope you will try this very easy, very tasty recipe.

Garlic & butter roasted mushrooms
Recipe found at Smitten Kitchen and modified by Destination Belly
 
Makes 2 big side dish servings
 
Ingredients
 
2 ½ tablespoons unsalted butter, cut into pieces
1 pound cremini or white button mushrooms, halved lengthwise if large
2 tablespoons capers, olives, or marinated sun-dried tomatoes, rinsed and chopped
3 large garlic cloves, minced
⅛ teaspoon salt
A few grinds of pepper
A squeeze of fresh lemon juice
1 tablespoon chives or green onions
 
Instructions
 
Preheat oven to 450°F with rack in middle. Put butter in a 1 ½- to 2-quart shallow baking dish. Place the dish in the oven while it is preheating to melt the butter, about 5 minutes. Once the butter is melted, pull it out of the oven. Toss in the mushrooms, tomatoes/capers/olives, garlic, salt, and pepper. Roast until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and chives or green onions. Serve immediately.