Roasted Mushrooms Escargot-Style: 2000s Recipes + Menus : gourmet.com

2000s Recipes + Menus

Serves4

Active Time:15 min
Start to Finish:35 min

January 2009

Let’s be honest—the best part of escargots is the garlicky, parsley-flecked butter that the snails are cooked in. In this playful vegetarian spin, meaty mushrooms turn out to be the ideal vehicles for soaking up all that buttery goodness. Capers (left over from both Hake with Hazelnuts and Capers and Tony Oltranti’s Chicken Liver Crostini) add a briny pop that fits right in.

1 lb mushrooms such as cremini or white, halved lengthwise if large
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons vegetable oil
3 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley

Accompaniment:

crusty bread

Preheat oven to 450ºF with rack in middle.
Toss mushrooms with capers, garlic, oil, and 1/8 tsp each of salt and pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden, 15 to 20 minutes. Stir in lemon juice and parsley.

Recipe by Kay Chun

Photograph by Stephanie Foley