I’m a mushroom lover. My brother is a mushroom hater. We didn’t have exposure to mushrooms growing up so I can’t explain why our paths took these different routes. I love the earthy, meatyness of mushrooms. He swears that he can tell if something has mushrooms in it even if they are cut up teeny, teeny, tiny. I have yet to put this “ability” of his to the test but I’m confident that I could slip some mushrooms past him without causing suspicion.
I think it’s the idea of them skeeves my brother out. To me that’s a sad reason to banish something from your diet without even giving it a try. Sure, I guess we all have our own food prejudices. I wouldn’t touch beets because they grossed me out in their pickled form. But then after I tried them roasted, I couldn’t get enough of them. My prejudice against pickled beets kept me from enjoying any beets for years. I only have myself to blame for that loss.
So to my brother, and any other mushroom haters out there, I say give the mushrooms a chance.
Butter Roasted Mushrooms
Adapted from A Thought for Food
BAH Note: It’s ok if the baking dish you use isn’t quite big enough for all the mushrooms to fit without being crowded. They will shrink as they cook.
- 2 pounds whole mushrooms, stems on
- 2 tablespoons capers
- 2 tablespoons vegetable oil
- 3 tablespoon butter
- zest and juice of 1 lemon
- 1/4 teaspoon kosher salt
Heat the oven to 400 degrees. Combine all ingredients in a shallow baking dish and bake for 30 to 45 minutes or until the mushrooms are beautifully glazed with the sauce and slightly shriveled.
Bon Appetit Hon 
Oh yes, I think this would be a good addition to the Thanksgiving spread. I lurve mushrooms… sadly, the hubs does not. #meansmoreforme
Thanksgiving. Or a random Sunday supper. These babies are anytime good.
j’adore mushrooms, any size, any way.
pls do share how you would sneak mushroom attack your brother.
I would puree them and then sneak a wee bit of that into a meat based dish. I swear he’d never know.
OH, YES! You know I’m a mushroom lover. I can’t wait to make this!! I’m putting my menu plan together for next week right away so that I don’t forget to make ’em. And I echo your call to mushroom haters–reconsider your ways!! =)
Jenna, in my post Alaska haze, these easy ‘shrooms are about all the focus I can pull together for cooking. Maybe I’ll throw a batch in the oven this weekend.
Your Back!!!!
I have always wanted to go to Alaska…..Oh, I love mushrooms also, in butter…….
I’M BACK! And you should totally go to Alaska at least once. Isn’t that right Jenna? Just don’t go in the rainy season. Or the snow season. Unless those happen to be your thing.
Mushrooms + Butter = Love
Mmm I love the smell of mushrooms roasting. These look fabulous!!
Tracy, I highly recommend these. They are delicious.
I used to detest them, but I’ve gotta say, with my palettes understanding flavor, these little babes are just beaut, and I can’t imagine a life without them. 🙂