Every once in a while, you come across a recipe that just gives off the “wow factor”. A combination of ingredients that ignites happiness and soothes the soul. The roasted garlic mushroom recipe from Gourmet magazine is one such recipe. Simple in its ingredients, yet the flavors explode. I made this recipe about six or seven months ago after seeing it on Smitten Kitchen and then most recently from Brian at A Thought for Food. By the way, check out Brian's blog - it is simply amazing. The inspiration was front and center in my mind.
I have discovered that after I make a recipe a few times, I tend to add a bit more or less of an ingredient or introduce an additional ingredient to mix up the recipe and add my own personality. I think that is all part of the art of cooking, is the individualization portion. Just like a terrific wine, each person has unique taste buds and senses different flavors and profiles of the wine. I guess you can relate this thought process to cooking.
When I discovered Chicken Piccata years ago and began to perfect my own version, that was when my love of capers grew. These salty and savory nuggets just add that special punch to a dish. I decided to increase the quantity and leave them whole. In addition, I added a bit of dry white wine to the mix and the benefit was another layer of flavor complexity to the dish.
I am in love with Semifreddi’s Bread based out of Alameda in the Bay Area. Alameda is just on the other side of the Bay Bridge that links the East Bay and San Francisco. The crust is incredible along with the rich flavors and chewy texture of the bread. Their Ciabatta bread is too die for and perfect to soak up the extraordinary garlic and butter juices that are infused with the crimini mushrooms. I would recommend a lively sauvignon blanc such as Kim Crawford from New Zealand or Rudd Mt. Veeder Sauvignon Blanc from Napa Valley.
Roasted Garlic Mushrooms
1 lb Mushrooms cremini or white, halved lengthwise if large
3 T. Capers, whole
3 Large garlic cloves, minced
2 T. Olive oil
3 T. butter, cut into pieces
2 t. fresh lemon juice
¼ C. Dry White wine
¼ C. Flat-leaf parsley, chopped
Preheat oven to 450°F. Toss mushrooms with capers, garlic, oil, wine and ½ teaspoon salt and several grinds of pepper in a 1 ½ 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.