Smitten Kitchen’s Mushrooms

Since making this blog, I have been talking to an old friend (you know who you are), who has recommended some literature on healthy eating.  Looking back over some of my posts, it looks like I only do hearty and/or pork.  This is not necessarily a bad thing but it is also not a true picture of the Rosemary cuisine.  However,  just to make a point Ms. S, and of course to please you, after seeing a fantastic recipe on http://www.smittenkitchen.com, I thought first of me (salivating) and then of you (health conscious).


This is a wonderful recipe.  I like mushrooms and here in Sens, there are numerous varieties.   I chose the brown ones that my husband loves.  This dish is prepared using the same ingredients as you would use when preparing escargots (snails); with a buttery, garlicky, parsleyed sauce that is baguette dippable.


While shopping for the mushrooms, I found some mixed, young salad greens.  I think they called them petites pousses.  In addition, I found a small fresh goat cheese, soft and moist.  Leaving the market, I went to the  bread maker (boulangerie) that anybody who is anyone goes to or doesn’t eat bread(elitists).


Use butter.  Use good quality butter even if you decrease the amount.  Use butter or never mind, go to McDonald’s.


I like this picture of the mushrooms before they were roasted.  I ate a few of them like this.  Mmm.

SMITTEN KITCHEN’S MUSHROOMS

1 pound 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



Preheat oven to 450°F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of 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 and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.



Wine suggestion:   Petit Chablis                     

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About cookinginsens

An American living in Burgundy, France
This entry was posted in Cooking, Main dishes, Vegetables and tagged . Bookmark the permalink.

One Response to Smitten Kitchen’s Mushrooms

  1. Pingback: Mushrooms, Brussel Sprouts and Photography | Cooking in Sens

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