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.

Never too many cooks in the kitchen

Hey, everybody. Some months ago, a few of us were joking about creating a church cookbook. Well, the best ideas come out of nonsense (bacon, for example), and many moons later, we are finally starting a Kairos West LA cooking blog. This is a collaborative effort at sharing our recipes (the successes, failures and mediocrities) and tips, so you may post and edit at your leisure. And when we all become so famous and get book deals and have to go on tour, you can say that you always knew the Internet would be a big deal...but not as big as the church.