garlic-butter-roasted-mushrooms Recipes

garlic butter roasted mushrooms

A repeat offender in the lede-burier category, let me begin with what matters: this is absolutely my new favorite quick and obsessively delicious way to prepare mushrooms.

little browns

And now, a story. Once upon a time, I was a vegetarian who loved going to steakhouses. A friends birthday would approach and out of kindness to me, they’d start talking about gathering friends at a restaurant that had vegetarian options and I’d beg them to go to a steakhouse instead. “It’s your birthday! I know you want a steak! You deserve a big fat juicy slab of steak,” I’d try to coerce. Why was I such a weirdo? Because good steakhouses have even better sides, and no matter how much the waiter sneered when I ordered them without a $50 centerpiece, I knew I’d be getting some flawlessly poached asparagus hollandaise and roasted potatoes like you wouldn’t believe. And mushrooms; I had broiled, buttery and garlicky mushroom caps at Sparks over a decade ago that I haven’t forgotten about since.

garlicked and buttered, ready to roast

If only I knew the secret: escargot! No, I don’t mean that they were pulling some horsefat-in-the-vegetarian-French-fries kind of controversy, but more or less, they were giving the mushroom caps the escargot treatment, which is to say that they cooked them in a serious helping of garlic butter, zinged it with lemon juice and showered it with fresh flat leaf parsley and as any escargot lover will tell you, snails are great and all but really, it’s all about those puddles you scoop out with pieces of crusty baguette.

mushrooms, escargot-style

I found this recipe a while back on Gourmet.com, something that hadn’t made the cut of what had to have been their final issue (moment of silence, but do you know what’s almost as wonderful?). Seeing that that makes it nearly a year old, shame on me for not making these sooner. This is an incredible, quick side dish that will render everything else on the table second fiddle. But side dish, schmide dish, right? December is about cocktail parties and small plates, and I think these would fit right in. Get everything ready before guests arrive, pop them in the oven, pour the white wine and in 20 minutes, people will be lining up with their baguettes to get a swipe. Watch how fast humble little button mushrooms can disappear.

you have to do this

One year ago: Coffee Toffee
Two years ago: All Butter, Really Flaky Pie Dough and Pumpkin Cupcakes with Maple Cream Cheese Frosting
Three years ago: Ratatouille Tart and Pear Crisps with Vanilla Brown Butter
Four years ago: Cinnamon Chocolate Chip Sour Cream Coffee Cake and Wild Mushroom Pirogis

Garlic Butter Roasted Mushrooms
Perfect as can be from Gourmet.com

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.

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368 comments on garlic butter roasted mushrooms

  1. Mmmmm! Have you ever been to the German Christmas Markets? They have a dished that is basically stewed mushrooms topped with a garlic cream sauce (‘knobelnach’ I believe) and served with a piece of bread. It’s delicious and it sounds a lot like your dish!

  2. Man oh man oh MAN. I want to eat this immediately. I’m working on a vegetarian restaurant concept as a project in culinary school, and mushroom escargot was the first thing we thought of for the appetizer menu. YUM.

  3. Yes, another recipe that is doable and it is so true, I love escargot but it is not about the snail it is about the garlic butter, so this is brilliant….and for me the uncoordinated, slacker cook, I CAN DO THIS!!! yeah!

  4. Comment #1 by Chad is right!
    Visiting a German Christmas Market means you are hit with various smells: Glühwein (mulled red wine), roasted German sausages, candied nuts and, yes, mushrooms. With a sauce on top that must be made with sour cream and lots of Knoblauch (garlic).
    The good stuff looks like yours. The not so good ones swim in unidentified broth.

    I will be making yours soon! My father loves mushrooms but hates Christmas markets.

  5. Love mushrooms! But, I don’t think I’ve ever had them roasted. Obviously, that will need to be corrected ASAP.

    Thanks for the beautiful inspiration!

  6. When you say this is your new favorite way to prepare mushrooms, does that mean they’re better than your bourguignon recipe? Because as good as these look, that’s hard to believe :)

  7. oh. my. goodness.

    mushrooms are my absolute favourite! i can’t wait to try this out. your pictures look amazing, and i bet it tastes even better! this might be part of the first meal i cook when i have regular kitchen access again… :) thanks for sharing!

  8. So: totally missing the point here, I know, but could less butter be used to similar effect? These would be my mom’s favorite things ever, pretty much, but she’s been having medical issues that make it necessary for her to go way low-fat. If I halved the butter would things be too dry and sad?

  9. It’s so funny that you’re posting this recipe because I just made your mushroom and artichoke marsala pasta with cremini mushrooms last night! It turned out incredibly by the way. Luckily I can never get enough mushrooms so I’ll have to try this one as well! I made something similar over Thanksgiving based on a barefoot contessa recipe and it was a huge huge hit! Happy Holidays!

  10. This vegetarian loves going to steak houses too! Somehow, they get the best potatoes in the city and they bake them just right. And the mushrooms are truly divine. All in all, a much better meal than I can get at many of Seattle’s more veg friendly places.

  11. As much as I despise mushrooms, you’ve made these look appetizing. As in, I didn’t see the pictures and gag. That’s saying a lot. Good job, Deb. I *might* even gather the strength to make these for the mushroom lovers in my life.

  12. I had something like this at the Christmas market here in Germany. It was so wonderful to see these being cooked and eaten int he snow. Quite the treat!

  13. I enjoy your blog immensely, but I have the proverbial stupid question. When you say 3 large garlic cloves, do you mean the whole multi lobed head of garlic, or 3 broken out “mini bulbs”? At the grocery store, I buy a clove of garlic and then get home and break a piece off, is that the clove or is the big bulb the clove? I do not want to over garlic my guests. Thanks!

  14. @Ginna – A clove is the “mini bulb” you’re talking about. Not sure if it’s the same in the States but in Australia we refer to the whole thing as a head of garlic. Hope that helps :)

  15. Thank you! This is still cooling down in my oven but it looks and smells incredible. I had to make it right after reading this post so sill be subbing chopped raw baby spinach for parsley and an english muffin for the baguette but I can’t wait to dig in.

  16. Ooooh, those mushrooms look AMAZING. Will definitely need to make those for Christmas since we are planning on just doing small plates/appetizer type stuff to graze on.

  17. I have a pound of baby portabella mushrooms in my refrigerator that are now screaming for me to prepare them this way-delicious. I think over pasta this would be delicious. Thanks for the idea.

    Velva

  18. typo alert! last sentence of the recipe s/b “bread on side”

    Noticed as I’m making a list to run to the store right now and I happen to have no bread on site ;)

  19. Hi! I’m a swedish friend who loves to read your blog. Tried your buckeyes recipe today. They’re delish, and feels really american. Peanut-butter does that for me.

  20. This will be a perfect addition to my mid mod party menu. There are quite a few vegetarians coming who can’t eat Sweedish meatballs. I’m drooling.

  21. I love that you bring that up about steakhouses! While I am a meat eater and love a good steak, I think steakhouse sides are what bring me there. Creamed spinach, lobster mac n’ cheese, asparagus hollandaise (as you mention), scalloped potatoes, I could go on…I can’t wait to try this recipe!

  22. These look wonderful. I can not believe how easy the recipe is. It just goes to show, good things can be simple. Thanks for sharing. I will be serving these at my Christmas party.

  23. This looks fantastic!

    When I first saw the photo I mistook the capers for puy lentils lurking at the bottom, but that would actually be a rather delicious way of turning this into a vegetarian main course (schmain course?).

  24. many years ago I worked for Victoria Station restaurants (long gone), famous for their prime rib. Mushrooms like these with lemon and garlic, were one of the best sides, and they were indeed amazing. I’ve never been able to recapture the flavor but I’m sure this recipe will do it. I believe Victoria Station sauteed theirs, but it makes sense to do it this way at home. Thank you!

    1. Laura — I bought it in June from Le Creuset. It’s surprisingly inexpensive (stoneware, not their enamelware). It’s a 1-quart. I actually did these mushrooms in two batches. I was so convinced that they couldn’t possibly be that exciting the way it was written, I only made half, then planned to make it “my way” the next time. They were so good, Jacob and mostly his mother ate almost all of them, and I made the second half to eat with dinner so my husband didn’t miss out.

  25. Mmm, I love roasted mushrooms, and these look so deliciously simple. One question though, do you think I could take out the capers without losing anything? I’m not a huge fan of them…I know they’re very salty, could I just add more salt? Sorry if this is an obvious question…

  26. Perfect timing with this recipe! I made them for dinner tonight, and I love them :) My husband normally hates anything with lemon, but he wanted seconds of these!

  27. @Ashley – I do mushrooms roasted with olive oil and white wine (and thyme etcetera) – this might be the alternative to butter you’re looking for? They still go soft and delicious with much less saturated fat. (Not that I have anything against butter!! I think I’d be banned from this website..)

  28. I would like some slivered red onions in here too please! And maybe toss a handful of scallops in when you take them out of the oven too cook through. Or sprinkle some manchego on top. or serve on a bed of sauteed kale :)
    Or mince them when done, add to some flaky biscuit dough and make mushroom cakes.
    These look awesome as is too, thanks so much!

  29. Simply yummy! I have the same Le Creuset baking dish ~~in yellow~~ that we refer to lovingly as the ovaal dish due to my sister’s pronunciation upon opening it at my bridal shower 25 years ago. I am making this tomorrow.

  30. I know this makes me the biggest freak ever, but I’m garlic-adverse. I often sub shallots – do you think that would be okay for this recipe, or is the garlic an absolute necessity here?

  31. Making this right now. Literally. Right now.
    Husband is bbqing himself a steak (and me some tofu) and I already had stuffed potatoes in the oven but knew I had to make these as soon as I saw the recipe! What perfect timing :)

  32. I go to steakhouses for the sides too, so you aren’t the only vegetarian (or ex-vegetarian) who does things like that.

    @Ashley: If I did it without all the butter, I think I would use a quarter cup of marsala with a single tablespoon of butter. I will try it that way for the party I have this weekend. Lots of friends make great guinea pigs! I will try it that way and let you know.

  33. On the to do list for this week! And I think a splash of that white wine you mention would be a good addition to the mushrooms too. :)

  34. My first time commenting, although I’ve been an avid follower for some time (and frequently recommend the site to friends). You have a knack for always coming up with just what I am looking for! This looks delicious. Any thoughts on how it would hold up if roasted and then set aside to be reheated after a short interval? I am working on a menu for New Year’s Day that will have my (single) oven occupied and at a lower temperature. Thanks for an ever inspiring site!

  35. Just a follow up – these were OUTSTANDING!!! All three of us loved them and wished there were more (even my almost 9 months old Jacob)! :)

  36. I’m sure I will be hated for saying this, but…
    Mushrooms! A great meat replacement option!
    As a vegetarian myself, I’ve come to find that mushrooms are a great stand-in for beef, especially when barbecuing with friends. I love putting a little balsamic vinegar on a portobello and using it like a hamburger patty.

  37. Oh, how lovely! Had just come home from a party with sub-wonderful byo foods, and saw this. Now I’m hungry again and just wasted way too many calories. I’m cooking this at the next possible opportunity and work it into my Christmas Day meal too. Thanks for the great idea!

  38. I’m a new fan and already loving what I see. One day a chestnut recipe, I love chestnut,s and today these garlicky mushrooms. I’m delighted and can’t wait to make these. I used to love snails and don’t eat them anymore and this is a great maybe even healthier substitute. Thanks for this.

  39. I make a veal scallopini that is finished after the mushrooms have been cooked just like this recipe. Sopping bread in the mushrooms and sauce is just the best.

  40. I have mushrooms in my kitchen right now. Was planning to make a stroganoff with them, but will buy a baguette tomorrow and make this instead. Sounds fabulous! Bet any leftovers will be great with scrambled eggs, too.

  41. I totally agree with your point about escargots – ok, they are not bad, but the real reason to eat them is garlic, and butter. I think this is going to be my favourite way to give otherwise healthy mushrooms the thrill of real gluttony.

  42. These looks so delicious! I def. plan to serve them on Christmas Eve. I am not a huge fan of capers. What do you suggest as a substitute or are they necessary to use? I can tolerate them, just dont love them! Thanks

  43. Ok, so your last comment up there might be the answer to my question, Deb, but how many would you say this serves? 4 mushroom lovers; 6 otherwise? I adore mushrooms so I feel very certain my husband and I could finish these off ourselves but here’s my scenario. I need a quick (read: can be prepared after work before I have to get to a 6:30 potluck party) side dish for this week and this seems to fit the bill. I could probably even just get to the house where I’m going a few minutes early and pop it in the oven there. At this count there are going to be 14 women there. Would you say double or triple the recipe? Any thoughts?

    1. Brooke — I think this would serve four mushroom lovers as a side dish. You could probably then serve it to 8 at a party, or more, depending on how much other stuff is out.

      Brenda — For a neutral flavor. No reason you cannot swap it.

      AJ — You can probably reheat it, if it hasn’t been too too long. Does this sound terrible? I might add a pat extra butter when reheating just to … you know, make sure nothing is lost.

  44. There is nothing like the smell of mushrooms, garlic and butter cooking. For that alone making this dish would be worth it, but the bonus is the taste, mmm. I’m off to save this recipe and then I may even feature it on my blog, giving credit where credit is due of course. Then again, everyone reads your website so what would be the point, well, I’ll do it anyway, it is a way of recording recipes I have made and what I thought of them.

    -Brenda

  45. Loved looking at your mouthwatering mushrooms and the ever adorable baby photos.
    Don’t know how you manage it all.
    Happy holidays to you and your family. Thanks for always having exactly what I need.

  46. This is actually exactly how I make my roasted mushrooms, except I skip the capers and cut down on the butter and oil. When I make them that way, the mushrooms are still tender and golden but a little less rich, which I prefer. (I think I may have modeled my recipe on this Gourmet one, in fact.) BTW, I am totally with you on the steakhouse thing. If you’re ever in the Atlanta area, you need to go to Bone’s which has my favorite steakhouse mushrooms ever, with garlic, butter, and white wine, and a corn souffle that rocked my world.

  47. Have you had Ree Drummonds burgundy mushrooms? Think butter, wine, and mushrooms live in a dutch oven for a day before bursting into your kitchen ready share their feel good flavors. Amazing!

  48. Your steakhouse comments made me chuckle. My husband’s favorite restaurant is this old-school Italian steakhouse here in Chicago called Gene and Georgetti. Like you, I also don’t eat steak, but I can’t wait for his birthday so I can go there and gorge on asparagus with hollandaise, lyonnaise potatoes and the most delicious, buttery, garlicy broiled mushrooms in the entire universe. Can’t wait to try your version of one of my favorite dishes!

  49. wow. I don’t know what else to say. I love love love mushrooms and garlic and butter, so yeah… perfect. Thanks for always finding the good recipes to test for the rest of us!

  50. Oh, my. That looks delish. I think I’ll make this tonight along side a seared rib eye. I’ve got some brussel sprouts too…think I’ll toss those in with the mushrooms. Add some bread and dinner is served.

  51. Regas Restaurant (an almost 100 year old steakhouse and my place of employment during the college years) in Knoxville, Tenn. has the BEST burgundy mushrooms you’ll ever eat, and that’s what these remind me of. In the event that you happen to be wandering through Tennessee someday, you must stop there.

  52. Wow – I have just discovered you and I am blown away. I made your Red Velvet cake for my husband for his birthday – amazing!!! – and now these mushrooms. My family may gain 100 lbs at Christmas but what a Christmas dinner they are going to have.

  53. I live in Paris France and you are right it’s not about the escargot it’s about the butter they are cooked in!! Bravo! Love the recipe.

  54. My mother has informed me that I will be helping make Christmas Day Dinner and this would be perfect with the steak, potatoes and roast she already has planned. I have to take advantage of her much better supplied kitchen.

  55. I am making these tonight as a post finals treat. With a bottle of wine and movie, I can’t think of a better way to celebrate. (Especially since I don’t want to share)

  56. OMG were those good! I sent the husband to the store for mushrooms within minutes of reading this last night. They’re even good the next day (not that there’s any reason there should be leftovers)!

  57. I LOVE mushrooms, and hope to make these soon. However, I am not such a fan of capers – is there something else that could be substituted, or should I just leave them out?

  58. Hi Deb,

    Some people have made this without capers. Do you think the capers are essential to the recipe? I rarely cook with capers so I don’t even know if I like them!

    1. dlynn — Yeah, it’s not an exhaustive category. For things like side dishes, most don’t have flour anyway. I’ve been trying to use it to tag recipes where you might expect to find gluten but it’s not there. But perhaps I should reconsider?

      Bette — We (as in, Jacob and I) are big fans of the Canal House cookbooks. If you know anyone who loves cooking, I cannot recommend a year of them enough as a gift. (It’s how I came to know them!)

      Carrie — I loved the capers in them but I firmly believe that most recipes benefit from a little acidity. That said, I am sure they will still be tasty without them.

  59. These look FANTASTIC! The mushroom is one of my absolute favorites.Adding garlic and butter to it only magnifies its flavor.. I was a vegetarian for a LONG time, and I agree with you about the sides! Thanks for the great inspiration!

  60. Great looking recipe and pictures (as always)!
    I just wanted to thank you for making this site. I ended up getting started cooking and even starting a little food blog while I was living in France because of you. Now I’m hooked.
    I still have alot to learn, but you and your site are a constant source of inspiration.
    so… GOOD JOB! ;)

  61. Thank you very much for popularizing mushrooms. Many of my foreign friends associate my native Polish cuisine with mushrooms (mostly, wild mushrooms), which is probably true. While reading your recipe I realized that, since I started my blog in June, I have already posted three recipes with mushrooms as a main ingredient.

  62. I made these with dinner last night, and they were the star of the show! Yum!! Almost made them again tonight :) Thanks for another great recipe Deb!

  63. HAH, one of my favorite restaurants in Chicago is a steakhouse for that exact reason – the sides are to die for. They have a decently sized salad that goes well with it all. I salivate just thinking about that place. =P

  64. No salt? Even in the butter? (Not that they don’t seem magnificent – they OBviously seem magnificent – but I guess I’m surprised.)

  65. I made this for dinner tonight and while it was delicious, a lightbulb went off over my head and I thought “hey: Deb’s Creamed Mushrooms on Chive Butter Toast! How did I forget about that?!” I must have made that recipe 10 times last year. So I just pulled up the recipe and you posted it on this very day last year. Double awesome!

  66. oh my gosh roasted buttery mushroom are one of my favourite things in the world. I have a huge craving now! It is so funny to me how something like raw mushrooms doesn’t make me blink and eye, but roast them and I’m weak in the knees.

  67. Just made these with Baby Bella’s and they are absolutely delicious. I didn’t have capers but wanted these mushrooms immediately, so I substituted scallions. I can’t stop popping them in my mouth the sauce is so addicting. Even my sister who hates mushrooms and thinks they were brought to earth by aliens commented that the house smells amazing. Thank goodness she wouldn’t dare eat one, they’re all for me!

  68. Yummy! Made these last night to go with a pot roast, rolls, rice and veggies!
    I almost convinced myself that they were “good” for me because it was just mushrooms…!!

  69. Simple and awesome, my favorite kind of recipe. We enjoyed these last night with a side of leftover lasagna. I can’t wait to make them again maybe over pasta. Thanks!

  70. MMmmm…made this on a whim immediately after finding the recipe and just before my brother came over with his new vegetarian girlfriend…I didn’t have parsley so I added some Italian seasoning instead. Absolutely divine…thanks!

  71. I’m making these tonight! I love garlic and mushrooms, and at Spanish places LOVE the mushroom in olive oil/garlic/butter dish when done well. Sadly, sometimes it isn’t done well – but with this idea (I suspect the capers and lemon/parsley are key to keep this from just being rich) I can do tapas at home.

  72. I am a mushroom addict, but the only one in my house who feels that way. I can include them in small amounts in sauces and such, but hadn’t attempted a mushroom centered dish. I made these last night, and my husband willingly ate them, and begrudginly admitted they were pretty tasty. Thanks for an easy dish to add to my regular rotation!

  73. You had me at garlic butter, but the photo of the baguette being dipped into said butter really put it over the edge. Gorgeous photography, as always. Thanks for a great post!

  74. These look great! Last night I did a steakhouse-inspired meal using your creamed onions with bacon and chives as one of the sides and my husband mentioned several times that they were fantastic and should be made more often. I’ll have to give these a try next time (along with the creamed onions, of course!).

  75. Thank you! My craving for escargot at home has been filled without giving in to the canned snails I keep inspecting and poking at HEB.

    Champagne, these mushrooms, bread and a salad have made two wonderful meals, and since it is the holidays and I am constantly cooking or preping for parties I haven’t had the energy to make dinner in a few days, so yay for easy homemade food.

  76. One of the joys of being a single, empty-nester is that I get to cook and eat what I like. I think I’m going to like these very much! I’m making bread today and I think these mushrooms with some bread and maybe a salad (even in this frigid weather) sound like dinner.

  77. What does “lede-burier” mean? I googled it and kept getting sent back to your site–you’re just too popular! I checked through the other comments, but since there’s 200 of them I might have missed it if this has already been answered. Please help!

  78. These are wonderful! I made them last night, but halved the recipe because I was only cooking for myself. I am also not the mushroom’s #1 fan, but thought I’d give it a try.

    I now seriously regret not having made the entire recipe because I could be enjoying leftovers for lunch right now… if they’d survived that long.

  79. I made these a couple of nights ago and they were, indeed, tasty. Mine, however, did not develop that beautiful brownish roasted-glaze so wonderfully decpicted in the photos accompanying the recipe. I had considered using a basalmic glaze and maybe putting them under the broiler for a few minutes when I realized that the look was off but didn’t want to tinker too much. I used a brush (not water) to clean the mushrooms and was faithful to the suggested quantities of butter and oil. I ended up with a lot of juice and little browning. Still, good eats! Man, mushrooms at my grocery were $2.49 for 8 oz – should have gone down the road to the store that always has older stock marked down!

  80. I have had such a hankering for mushrooms lately…This is going on the Christmas appetizers menu, but I think I’ll have to do a few test runs first, just for me!

  81. These look AMAZING. And as a former vegetarian, I also encouraged people to take me to dinner at steakhouses, so I’m seconding that their sides are the best. I can’t wait to try these tonight!

  82. These were soooo amazing. I put them on top of mashed potatoes instead of gravy for my husband, and just ate them as a plain side myself.

  83. Oh mai gah. This is like oven-baked crack! I think I actually licked the plate. Made it last night and I think I’m gonna make it again tonight. And bring them to a dinner party next week. And…well, you get the point.

  84. I am making mushrooms for dinner tonight and I’m so happy I stopped by your blog this morning! I will use your recipe…I’m sure it will be fabulous!

    I love your Jacob links, Deb! He is so adorable-even with “hat hair”! :-)

  85. I’ve done similar, then stirred it into a plain white risotto. Great way of getting maximum mushroomy flavour without soaking them in the rice.

  86. You didn’t answer Gretchen! I did the same thing-googled lede-burier for naught. Here are my guesses-“laden with butter” or “from the pantry”. Deb! Set us straight!

    1. “Burying the lede” is a journalism term for hiding the main point of the story further down the page. In a newspaper article, it should be the first paragraph. I was giving myself a hard time over always using a “This happened. And then this other thing happened! And it led to… [insert dish of the day]!” structure we often use in food blogs, so rather than delving right into a backstory, I decided to try starting with the main point: these are great and then tell you what led up to it.

      Oh goodness, that was a long and boring explanation. Aren’t you glad you asked?

  87. I have been looking for a recipe like this since I went to Paris this September. I tried escargot for the first time on this trip and while the snails were eh, I couldn’t get enough of that parsley garlicky goodness! Thanks so much for this recipe!

  88. Oh, Thank You So Very Much! I’ve just wanted the lovely buttery part of the escargots for decades. Now off to the store for mushrooms & a baguette.
    ~C8>

  89. I made these and loved them so, so much. Surprisingly, I had some left over (it was only me and the husband) so to use up the rest, I chopped the leftovers up and encased them in some phyllo dough. It was the best idea I’ve ever had. Sort of like hand pies. Yum.

  90. Re: gluten-free recipes
    Would be great for us gluten-free folks to have ALL recipes that are gluten-free tagged as such (not just the ones where one would expect gluten). I know that many of your readers have celiac (or another reason for avoiding gluten) and read your site religiously.

  91. Made this tonight. It turned out fabulous. I didn’t put in the parsley or lemon or capers since my boyfriend doesn’t like them. But next time I’d add the lemon and parsley back in. They were very very tasty. Will be making this for our holiday party, to raves I’m sure.

  92. Ooh, perfect! I made a few baguettes tonight and I neeeed something to eat them with besides too much butter, of course… mmmmmm. Mushrooms.

    btw Deb, just wanted to say thanks for the fantastically simple chili recipe – I was in charge of the family dinner tonight, and my dad’s version takes hours. It was just perfect over leftover sundried-tomato-risotto rice with a big splash of lime juice on top. Thanks again!!

  93. Oh my, yes! I just bought too many baby bella mushrooms (I meant to put some in my Sunday gravy and forgot! And what to do with the extra flat leaf parsley I needed only two T. for it, too?)

    This is right up my alley! Thank you again, Deb. This is hands down my favorite cooking blog.

  94. Very smart of you to want to go to steakhouses even though you were a vegetarian! I’ve never really realized that they have better sides, but I guess it is sort of true! These mushrooms look absolutely fantastic!

  95. I just made this last night and it was a hit!! I love mushrooms and actually made it just for me and my daughter since I knew that my husband and guests were not crazy about them…. To my my surprise, actually dismay, the love them and wanted more. I will be making this sooner than later! Thank you!!

  96. I made these tonight with some steaks and caramelized onions and brussel sprouts.
    OMG, it all came together so well. The capers add a nice “twang” to the mushrooms — I didn’t rinse them… I love their flavor! I used whole baby bella mushrooms sliced cremini. My son hasn’t been a huge mushroom fan — but I actually saw him licking the bowl. Glad he only does that I home… I hope. My husband thought they were great, too. Thanks for posting this recipe!

  97. I’m going to do this for xmas eve dinner along with leg of lamb wrapped in grape leaves from kalofagas.ca and a clementine, endive and olive salad from the Gourmet cookbook. Making the shopping list now… can’t wait!

  98. I made these for a dinner party last night. I made 1 1/2 pounds of mushrooms (I used baby bellas) for 8 people and there wasn’t a single one left.

  99. a fantastic recipe! I made them for my husband’s holiday party — but because we were short on time I made them the night before (sans roasting). They were a hit! Will be making these again for NYE party, but sans the butter due to dairy allergies. Thanks!

  100. These were delicious. Made them for dinner tonight. We had white, crimini and fresh shitake in the refrigerator. Had more mushrooms than was called for so I slightly upped the other ingredients with the exception of the garlic. only used 2 cloves (and we LOVE garlic) but still found it to be a little too much. But still was great – minor quibble – and it could be our garlic – some heads are more pungent than others.

    Served it with polenta spiked with some goat cheese and steamed kale. Oh and a sourdough baguette for dipping all those great juices.

  101. This is Elise with the carnivorous husband from earlier: I just made this again, only with frenched red onions, cubed eggplant, and quartered new potatoes in addition to the mushrooms. It’s truly, maddeningly wonderful. You are a genius.

  102. Yum! Took me a week, but made them tonight with Thai red rice and tofu curry. Delish-thanks! I agree, the capers are part of the chemistry.

  103. I made this the other day with cremini and oyster mushrooms. My husband and I polished off 1.5 lbs and I think I used about 4 cloves of garlic. The goodness-to-effort ratio is amazing!

    To the caper fearers I say go for it—they really meld into the whole—you just want some salty brightness. I was thinking you could use anchovies instead, but if you don’t like capers, you probably hate anchovies. Now I’m thinking about pizza. This would be a great pizza topping.

  104. These looked awesome, so I made them, then pulsed them in the food processor and stuffed a whole slew of homemade ravioli. (Perhaps snuck a few as a snack while working). Served my mushroom ravs in a tomato-mushroom broth with a little grated parmesan. Really really good – wouldn’t have thought of it without this delicious recipe and those beautiful photos.

  105. Made these the other night when guests were over. They received raves, and I agree they were great, but I might take a page from your mushroom/leek quiche recipe and add some port to it next time to mellow out the acidity of the capers. The capers did add a nice zing, but Julia Child knew what she was doing when she poured port on fungi — and I think these could benefit a bit, too.

  106. garlic butter roasted mushrooms vs. creamed mushrooms on chive butter toast – can you help me pick a savory dish to serve at my cookie exchange?

    1. Creamed mushrooms on toast might give you a slightly better do-ahead window. Also, better breath among friends. But if you want to pop something in the oven when people arrive, this is it.

  107. I made this last night along with chicken with forty garlic cloves. My friend RAVED about the mushrooms. Fabulous site and photos.

  108. I made these last night for dinner and served them alongside a simple pasta dish and crusty bread. It was wonderful! My roommates were singing my praises. Thanks for such a great recipe- one I will be making a lot.

  109. I made these last week for my boyfriend’s family. Since no one “likes mushrooms” I decided not to double the recipe. Those mushroom haters ate them all before dinner was ready. The best part was how easy they were to make; it felt like cheating.

  110. Deb,

    OMG these are making me drool! You have to stop with all these delicious recipes; I want to try every single one, but don’t have that kind of time. This is one recipe I will definitely bookmark for later.

    Where do you get all these recipes anyway?

  111. I made these last night with pork chops. So delicious! This is basically the base for my husband’s and my favorite appetizer served at a local family of restaurants. It’s called Almost Escargot. Each well of the escargot dish has a mushroom cap surrounded by wonderful herbed garlic butter, then the whole dish is smothered with bernaise and what I think is gruyere and baked or broiled to perfection. It is served with lemon wedges, puff pastry squares and chunks of crusty bread. It is absolutely heavenly. This was a great at home version with some of the same flavor. My mushrooms did not brown, however, like your beautiful picture, and produced much more juice. Perhaps from adding the salt upfront? Love this site!

  112. It was just my husband and me for Christmas; I made salmon en croute, Bobby Flay’s roasted brussel sprouts, and these mushrooms. Sadly, I ate the mushrooms last. I immediately regretted eating anything else on my plate. I seriously cannot wait to be hungry again and eat the leftovers!

  113. I love this recipe! Made this mushroom dish for our Christmas Lunch and it was a favourite. I added a bit more garlic, because we love it, and it was scrumptious. Thank you for a very good recipe!

  114. Made a double batch of these last night as a side dish for Christmas dinner. Six mushroom-loving people polished them off with no problem even with plenty of other veggies on the table.. Delish!

  115. I may have to make these soon. They look to die for! I love mushrooms and could easily eat them every day, so I’m always interested in new ways to cook them. I just made delicious lentil mushroom pot pies last night and have the recipe on my blog. Also another way to indulge in some hearty mushroom goodness!

  116. We were planning on having steak on Christmas anyway, so I emailed this recipe to my husband. He made it, and we ate it On Christmas day. Then we ate it again the day after Christmas. Yesterday, we went out and bought four more packs of mushrooms. This may be a bad thing. (at least we’re not overloading on sweets?)

  117. Hi, just saw this recipe and I also have one for you, ok it is not a real recipe, but try the mushrooms with truffle butter, same recipe, but use truffle butter, thistops this recipe just a tiny little bit;-))

  118. I made these as a side dish for Christmas dinner, drawn in by how ridiculously simple it was mostly and how, considering the ingredients, one could not go wrong. And you can’t! I forgot to add butter from the beginning, so I just added it when they were done and just keeping warm in the oven. Fab dish. Probably even better with a teeny tiny bit less salt (ho-hum, silly me minced the garlic in salt, y’see, then salted anyway) and butter from the start. I’ll be making again.

  119. YUM. You would think immediately it’s the garlic and butter that make this amazing – and it’s true, they are always great conspirators. But I gotta say: I think it’s the lemon that really made this dish sing. Thanks for an easy dish that gives the illusion that I can actually cook.

  120. Made these for dinner two nights ago, doubled the recipe. My family, teens-18,15 and twelve year old were fighting my husband for the juice in the bottom. Yummy. Making them either New Year’s Eve or Day for one of those parties.

  121. I made this for our family Christmas dinner. Even the people who reacted with sheer horror when they saw I was making something with MUSHROOMS had been converted to the mushroom-cause by the end of the meal. Even the most die-hard mushroom hater in the bunch loved it!

  122. I just made these to go with a braised lamb shank for New Year’s dinner. They were excellent! Great way to celebrate the year’s end.

  123. We hosted my stepmother’s Italian family for Christmas this year and she asked me to do two side dishes – including a mushroom dish. Now, I don’t much like mushrooms, but I love capers, love garlic and LOVE escargot. Of course I made this and of course I was the one sitting at the table dipping my bread in the juices… and of course two of my aunts asked for the recipe immediately. Thanks for another wonderful recipe from your beautiful blog!

  124. OMG, that Le Cruset dish is only $25?! I’m buying it RIGHTNOW.

    Thank you, thank you for this mushroom recipe. I love mushrooms to the point of embarrassment. What would be a good sub for the capers? I never have any just lying around…

  125. I have never commented on a recipe before, however this was absolutely delicious!!! Thank you to the person who suggested using this as a sauce for pasta :) I poured some over some pasta with alfredo sauce and the combination was heavenly…

  126. Oh me, oh my. I tried these along with a rosemary lamb roast when my mum and sister came in for Christmas (visiting Brussels and our snowy wonderland after the heat of Australia), and they adored them. They’ve now been a current fixture on the menu, and I’ll be keeping an ever-ready supply of mushrooms for the purpose!

  127. The next day the leftovers went into the pot with some caramelizing onions, then some carrot and celery, then some white beans and veggie broth, for an onion and mushroom veggie soup.

  128. I made these for dinner tonight and they are positively glorious. I made the recipe as is but added 2 T. of Marsala wine to the mushrooms as they cooked. My husband declared them the “best” mushrooms he’s had. This will definitely be in the rotation – I think I may try adding Balsamic vinegar next time. Thanks for sharing this recipe!

  129. Mushrooms are in the oven right now. Kitchen smells fabulous!! This is the first recipe that I’ve made after a marathon blog reading session on your site. I can’t wait for the first bite!

  130. Another one for the “these made me moan at the dinner table” file.
    WOW. I added a splash of white wine with the lemon juice, and these babies were polished off by 2 of us in seconds! I’m making them again this weekend – and I NEVER make things twice!

  131. I loved these. Can’t wait to make them again. And again. And again. You get the idea…. Thank you for all your dinnertime inspiration!

  132. Deb, I made this with half the number of mushrooms and other ingredients, but the same amount of garlic, and OMG, it was delicious. I ate it on top of some polenta I seasoned with sea salt and black pepper. So good! Thanks for continuing to provide excellent recipes. Your website is one of my favorites.

  133. Yes, yes, yes! This was so great, it’s like flash-marinating the mushrooms and roasting them at the same time. So flavorful! Two of us split the full recipe as an entree with a couple ciabatta rolls, simplest meal we’ve made in a long time.

  134. I made these mushrooms yesterday, and think I will be making them again tonight. I love mushrooms, garlic and parsley and have several variations on that theme (adding som cured ham is very nice too), but the capers are an unexpected and very welcome addition to my repertoire :-) Thank you!

  135. I made these for dinner and loved them! When I baked them I just used a metal pan that I had. I don’t like capers, which i weird since I am Italian. I used black olives instead. I also pured a little bit of the olive juice in. They came out declicious. I wan’t wait to make them again Next I am thinking with some sauted chicken and pasta this will be great.

  136. You must get this all the time, but I can’t stop reading your blog! I’m recently married and I keep telling my husband that my job I currently have is interfering with my potential to live up to my full house wife potential. All I want to do is cook! (not to mention eat the things I cook..)
    Thank you for providing me with amazing recipes I can experiment with on my next couple of days off. :)

  137. I don’t know what i did wrong. I’ve tried this recipe using white mushroom but there are a lot of water in the bowl, although the taste is good.Pls help.

    Tks

  138. I’ve made this recipe twice. I can say that the crimini mushrooms make a much better choice than white button mushrooms. Also, the recipe omits salt, which I feel it definitely needs. I also cut the lemon juice down to about 1/8 of a medium size lemon, which I also liked better than the first time.

    That being said, it is a fantastic recipe, and I’m adding this to my routine.

    @Quyen – I think that’s the point, the large amount of liquid is the deliciousness that you mop up with a good baguette.

  139. I am a male college student and I made this recently for a group of girls at a BBQ. Both the crowd and I loved the recipe. Thanks so much for the help!

    Go Frogs

  140. I made these last night as part of a small and quickly put together vegetarian dinner party (served with fresh bread, a salad of grated carrot, beetroot, spinach and feta, and a warm salad of roasted broccolli and sweet potato with parmesan and avocado – it all sounds weird but worked).

    So delicious! Will be making them again in a hurry, especially because I forgot to squeeze in lemon at the end *facepalm* and I’d like to try it with a dash of white wine and maybe shallots, like other people have suggested. For those caper-haters wondering if they should leave them out or not, can I suggest halving the amount? That was all I had (I’ll use more next time) and there was no strong caper taste, they were just melty and delicious, and added something extra to it.

  141. Made these with oven fried chicken and tostones with chimichurri sauce and they were delicious! I don’t think my husband will want me to make mushrooms any other way.

  142. These are amazing! We had them as a side with our pot roast tonight and we fought over the sauce! LOL! So so delicious. I skipped the capers and substituted some Worcestershire Sauce which turned out really yummy.

  143. Made these tonight and my only regret was that I didn’t double the recipe. Make sure to cut large mushrooms in half or quarters and to reduce the sauce enough. The mushrooms can stay in the oven and still end up good if the sauce is not thick enough by 20 minutes. I also found that it was necessary to salt the dish to taste. Great dish as a side or entree.

  144. Amazing! My friend made this for me one night and it was absolutely delicious. So of course I had to ask him where to find this recipe and I’m so happy he told me! I love all your dishes. Every time I make this for someone, they are blown away by the flavors, I have a new love for capers now! Also just wanted to let you know I made this last night with spaghetti noodles, a little less butter and more olive oil and some onions, and it was delicious! Thanks for the inspiration and all the amazing recipes!

  145. Made this last night. So rich! I decided to turn it into a main course by putting it over pasta with a little extra white wine sauce and threw some shrimp in the pasta water to cook at the end and then tossed to combine. My husband absolutely loved it!

  146. I’ve been searching around for a great looking garlic mushroom recipe! Finally found it. And this is one recipe from your blog that I think I can really make it work. Hopefully turns out as nice as yours.

  147. I made this tonight to go with some summer roasted tomato pasta and a slow roasted flank steak… everyone loved the mushrooms! Thanks for the simplicity and tasty, high impact recipes!

  148. It is delicious!

    I used oyster mushrooms, baby portobello and champignon de Paris. Also added a bit of green onions, and… escargots. Just thought it would go perfectly with it, and it does! Added a bit of parmesan cheese on top and some fleur de sel, and I am eating it right now with warm ciabatta bread.

    It is perfect!

  149. I love this, I’ve made it today for lunch and my mom said these were the best mushrooms she’d ever eaten. I didn’t have fresh parsley and I forgot to add lemon juice so I’ll have to try with that next time.

  150. I have made this a few times and my husband and I both love it. We make it the star of the show and serve it as the main course. It is that good!

  151. Hi! I absolutely love your recipes. I am looking forward to your book. I already made this recipe twice, with my own alterations. I add salt, garlic, chopped potatoes and I have tried it with sliced portobello and baby bella mushrooms. Simply delicious!

  152. i’m making these tonight, i’m so excited! i’ve been making one dish off of here a week and so far they’ve all been delish!

  153. these have become such a staple in my house – although unless we have guests, i’m the only one who eats them… but i don’t care… more for me! I can easily polish off a pound by myself as my meal!

  154. Holy yum batman!! Another winner – but no surprise :) CANNOT wait for the cookbook to come out. Should’ve listened to everyone else and AT LEAST doubled recipe (if not more)!

  155. This dish was recommended to me by a co-worker (the same co-worker that put me on to your site!). I love capers, so capers, butter, garlic and mushrooms? A no-brainer. The only problem is that because they are roasting at 450, this goes in last and you are waiting for this to be done while the rest of dinner is ready, however because you serve these immediately (they cool off quickly) it all comes together nicely! Sounds so fancy, but is really basic to make…the best kind of recipe.

  156. Deb – What do you think about preparing these on the stove top in a cast iron skillet with a lid? I made them last year and LOVED them, but am also thinking of how to save on oven space. Do you think that if the cooking vessel is heavy enough it would keep them from burning??

  157. I just wanted to tell you that I made these as a side for Christmas dinner last year and they were a HUGE hit so I am getting ready to make them again this year. I thought you’d like to know that you are a part of our Christmas Day dinner tradition now:) Merry Christmas:)

    I am serving these as a side to beef tenderloin:)

  158. This looks delicious! We have tons of mushrooms here that need to be eaten soon & we wanted to put them over some noodles. Is there a way to make this into a cream sauce? Could I just add some half & half or sour cream?

  159. Huge fan of you blog !This recipe reminded of what my mama makes too.
    My Mom makes these amazing mushrooms along the same lines.
    We saute some crushed garlic with a dollop of butter in a think pan. When the garlic turns golden brown , add mushrooms and saute. Sprinkle some pepper and salt. Just when the mushrooms are done , add some cream/milk.

  160. Made these tonight and they were absolutely delicious! Perfect comfort food alongside some Korean simmered tofu (rich umami overload in the very, very best way). Thank you for the recipe!

  161. I’ve tried this recipe twice now … to RAVE reviews. This recipe is a keeper … and the best part? People think I’ve slaved in the kitchen for hours!

  162. I have recently taken up cooking. Today I had a bunch of portobellos in the fridge, found your recipe, and cooked them for myself. They turned out amazing! Thank you for posting this; I will be trying to roast more things in the future. -A new cook in Colorado

  163. These shrooms are the bomb diggity… i have made them 3 times this week. They are great the next day as well!!!!

  164. This is an AMAZING recipe for we who love mushrooms and aren’t so crazy about shellfish. Great taste. We added a bit of red wine to ours. Tonight we’re out of capers (gasp) and are subbing Castelvetrano olives. YUM.

  165. Deb :)
    I’m a first time commenter, loooooooong time reader! I just wanted to thank you, thank you, thank you for what you do here, for all the work you do to make sure your recipes come out perfect every time ( I have never had one let me down yet ). You have become my go to for new recipes as i know they will be delicious, and i wont have any unexpected problems along the way. I check your site for new recipes often ( every single day after work ) and am always thrilled with what you come up with. I am making these mushrooms tomorrow night paired with ( your ) crispy gnocchi, with a creamy brie and prosciutto sauce for my mums birthday :)

    Just thought it was about time i let you know that i love the site, and cannot wait until my copy of your book arrives!

  166. Your recipes are incredible, and this dish brings me to Paris (how strange, I’ve never been there). I added a splash of white wine to this, and it went together brilliantly.
    Thank you so much.

  167. OH MY GOODNESS. I made this on Christmas eve for my extended family. I should have tripled the recipe. Everyone went crazy over it! I used salted butter instead of unsalted because some part of me doesn’t believe in using unsalted butter. I also didn’t read closely enough and added the parsley and lemon before cooking. None of those change were to the detriment of this recipe. Really fantastic, I will make this over and over.

  168. Love at first bite! I made this tonight, out of complete selfishness (the other five won’t touch mushrooms – shame). My only fault was not having a loaf of crusty bread at the ready. I could see adding shrimp for the last few minutes, especially with a lemon and parsley finish. Definitely on the repeat list!

  169. Fantastic, easy recipe! Served it for New Year’s Eve dinner (for a crowd), and it disappeared well before all the other goodies! This will definitely be a repeat performance. Thanks for sharing!

  170. Fantastic dinner tonight! Sat at the counter with a loaf of ciabatta and a glass of pinot, watched friends on the television. Thanks Deb (and Gourmet)!

  171. I made these as a side dish for Father’s Day. They were absolutely delicious!!! I’ll definitely be adding these to my “easy side dish” file. Thanks so much for the recipe.

  172. I made this for a crowd of 10 last night using white mushrooms cut in half and it was easy and delicious! Thanks again for making me look good Smitten Kitchen!

  173. I just have to say that this recipe has become a regular favorite. So much yum!! I make this into a meal regularly. Thanks for posting this one!!

  174. 4 years ago a girlfriend made these in my apartment and i tried one, as a sworn hater of mushrooms, but a considerate hostess. SUH good. the butter! the capers! the lemon juice at the end! so i tried 3 or 4 more.
    i’ve thought fondly of them since, and am alone in the house tonight and decided it was time to give them a go so that i could either eat one and throw them out if i’d hyped them in my head too much or eat the whole pan in bed if i hadn’t. and i hadn’t! thanks for sharing the recipe and helping me make my mama SO PROUD of her mushroom hating daughter.

  175. I tossed some grape tomatoes in with this which made it juicier, and used chives because we didn’t have parsley. It smelled amazing and tasted great too! We sadly ran out of crusty bread and ended up toasting hamburger buns when the bread ran out! Yum.

  176. My goodness. Shut the front door!!! This mushroom roasted in garlic and butter recipe is delicious. At first I thought I had done it wrong since it was my first time making mushrooms and I didn’t add the capers but my word what a great way to start learning!!! I love love love this recipe!!!!

  177. I meant teaspoons, it’s just a small amount so it doesn’t overwhelm, but there’s no reason you cannot add more if you’d prefer it that way.

  178. This is one of my favorite mushroom recipes of all time!! I have been making it for Christmas Eve Dinner since I discovered it after it was posted in 2010! This year I’m serving it alongside Prime Rib. Trust me, make extra, they are outstanding!!

  179. Made this for a romantic Valentine’s day dinner (a day early…). It was the perfect side dish! We will definitely be making this again! I’m trying to figure out what other vegetables would do well with this treatment. Any suggestions?

    (We left out the capers and used a couple chopped olives– delicious!)

  180. I made this without the capers (the boyfriend doesn’t like them – not sure what’s wrong with him) and loved it. It was so easy and delicious, and mostly made with on-hand ingredients. I am a big fan of roasting veggies with olive oil, salt, and herbs, but the garlic-butter sauce gave this a really special taste, and the lemon juice at the end – divine!

    I ended up tossing it (along with those amazing pan juices) with linguine.Thanks for yet another home run recipe!

  181. Finally made these this week (after finding beautiful and inexpensive mushrooms at the farmers market here in Switzerland). Somehow I managed to resist the temptation to scarf down the whole batch and have been delightfully incorporating them into everything I have eaten this week. They have been a great addition to scrambled eggs in the morning or to a skillet with kale and a sunny side up egg in the middle. They have gone next to a pasta dish I made.
    Making these is definitely going to now be a regular part of my Sunday routine, because they really do brighten up every dish they come near. Thanks!

  182. DEB! These. Holy moly. I have to admit I made them on a whim because I had farmer’s market mushrooms that were getting long in the tooth (dried out, not gross). Even though they were approaching dry, this. was. SPECTACULAR!!! I happened to eat them alongside a roasted sweet potato, but… my goodness. These need a comeback on your blog. Totally, completely more than the sum of their parts.

    Thank you!!

  183. My mind is blown today. I was looking for something to make for dinner, simple enough that I didn’t have to go out to the store and I just can’t stop eating them. I want even more mushrooms. I’m addicted. THANK YOU!!!

  184. Hi Deb! This looks delicious (and this is coming from a French woman who loves escargots). My auntie does her escargots with ground hazelnuts (powder) and a dash of Pastis (a southern French aniseed liqueur) mixed into the garlic butter (incidentally, butter+garlic+parsley is called “beurre d’escargot”). I personally hate aniseed, but even so the recipe tastes great. Can’t wait to try your recipe with or without hazelnut. Cherry Mistmas!

  185. We don’t keep capers on hand, so I made this with a chopped up preserved lemon. Then I used cilantro instead of parsley, since we had it on hand. The dish came out delicious. Thanks, Deb.

  186. I love mushroom, but i hate to prepare them for cooking as i always peel them.. it’s easy to peel but takes ages sometimes if the mushroom is small. But i can see you don’t peel them. No need to?
    The recipe looks very delicious it’s on my to do list! Thanks for sharing