roasted garlic butter mushrooms

I don't have a whole lot to say other than this was awesome.  I had some mushrooms and everything else to make it, and it sounded delicious.  Bonus: the leftover crusty french bread I had from tasting it for my wedding dinner was perfect for sopping up the butter sauce at the bottom of the pan.  I highly recommend you make this inexpensive, delicious, and vegan optional side dish/pasta topping stat.

You'll need:


1 pound white mushrooms
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter or Earth Balance vegan buttery spread, cut into pieces
2 teaspoons fresh lemon juice

First, halve the larger mushrooms:

Side note, make sure you have some of this in the house.  I realize this is completely irrelevant to the recipe, but I had one while I was cooking made with almond milk, and it tastes identical to the store bought version minus about 150 calories.  

Second, mix up the capers, garlic cloves, and vegetable oil, and toss the mushrooms in the mixture.  Top with chunks of the butter or Earth Balance.  I used Earth Balance and it was a great substitute.  

Last, throw those babies in a 400 degree oven for 20 minutes.  

They should come out looking browned & bubbly.  

Like I said before, I recommend serving them with some crusty french bread, and I also had some spaghetti squash with San Marzano sauce, and a few drops of ricotta salata.  Best lunch ever!

I adapted the recipe from Smitten Kitchen's version here, if you're into parsley and creminis!