Garlic Butter Roasted Mushrooms

Found this on Smitten Kitchen and made it for a Christmas potluck. It's a quick and glorious side dish that requires minimal effort, just a little chopping. The original recipe doesn't indicate how much it makes, but I'd say it's good for about six people. My one regret is not following Smitten Kitchen's directions and having a baguette to soak up the juices. I had to sip from a spoon instead. Not as good.

Smitten Kitchen's Garlic Butter Roasted Mushrooms (found here)

{hijacked, in turn, from gourmet.com}

1 pound mushrooms, such as cremini or white, halved lengthwise if large

2 TB capers, rinsed and chopped

3 large garlic cloves, minced

2 TB vegetable oil

3 TB unsalted butter, cut into pieces

2 TSP fresh lemon juice

1/4 cup chopped flat-leaf parsley

Preheat oven to 450F with rack in middle. Toss mushrooms with capers, garlic, oil, 1/8 tsp salt and several grinds of paper in a 1.5 - 2-quart shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15-20 minutes. Stir in lemon juice and parsley, season to taste. Serve immediately, with crusty bread on the side for swiping up the juices.