Thursday, June 2, 2011

buttery mushrooms and parsleyed polenta

Here, Gourmet magazine and Smitten Kitchen combine forces to bring you a predictably awesome dish of garlicy broiled mushrooms. Really, both of them are pretty much food gospel for me, so whenever Deb talks up something from Gourmet, it always goes to the top of my "to-make" list.

(If you know me, you won't be surprised to know that I have an obscenely long "to-make" list. And also "to eat at" list. And "to read" list. And "movie-to-watch" list. It all springs from my mild obsessive compulsive tendencies.)

Anyway. Food blog. Right.

Mushrooms and butter and garlic oh my!

Really, it doesn't get any simpler or tastier than this. Clean off your mushrooms and toss them in a pan with minced garlic, butter, and capers. Roast in a 450˚ oven for 20 minutes. Sprinkle with lemon juice and chopped parsley for a rich but easy side dish.

I served mine with some creamy polenta and some more parsley, but I'm sure it'd be even better with crusty bread. Any time you soak up a yummy sauce with bread the meal becomes 46% more enjoyable. Scientific fact. Seriously.

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