While I am certain I can’t help you with that question in a broad sense, dear readers, I can shed some light on why we’re here on this little blog.
Well, why I’m here.
The other day, a friend asked me why I started A Glass of Milk. And I told her that I did it to keep track of all the recipes I was making. They’re from cookbooks, other blogs, torn out magazine pages, and of course, family members. So this was a way to round everything up into one little spot online.
But when I go back through my old posts, I realize there’s another reason.
Even if I didn’t know it then. I’m here so I can remember. This blog now houses three years’ worth of memories. Three years’ worth of birthdays and holidays. And three years’ worth of everydays. Three years’ worth of evenings where I didn’t feel like making a real dinner, so I made something appetizer-y instead.
This is one of those meals.
It’s every bit as memorable as the show-stoppers I pull out on the big days. Especially when the juices are sopped up with some of this.
I made it after I heard Joy and Tracy talking about it on their podcast. Joy mentioned that it was the perfect dish to bring to a potluck. I had all the ingredients ready to go when I hosted a potluck of my own. And then the whole making sure everyone had a full glass thing got in the way, and I never actually made it. Till one random night when I didn’t want to make a high maintenance dinner.
Sure, you could make this and entertain a crowd of vegetarians, or gluten-free guests. Or, you could make it for yourself, while nursing a bottle of wine, and wearing your fuzzy slippers, and swinging by the table for just one more bite as the evening wears on. It’s your choice.
To make enough for a little gathering, or for one, you will need:
- 1 pound cremini, or white mushrooms, the larger ones cut in half
- 2 T capers, drained, rinsed, and chopped (I didn’t have these, so left them out)
- 3 large garlic cloves, minced
- 2 T vegetable oil
- 3 T unsalted butter, cut into pieces
- 2 tsp. lemon juice
- 1/4 C chopped flat leaf parsley, although chives wouldn’t be too bad either
Preheat the oven to 450 degrees. Toss mushrooms with capers, garlic, and oil, and a pinch of salt and generous pinch of pepper. Pour in an oven-proof dish and top with pats of butter. Roast, stirring occasionally, until mushrooms brown, and sauce below is bubbly, 15-20 minutes. Stir in lemon juice and parsley and serve immediately.