Butter Roasted Mushrooms

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.