Select a size: | | | |
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
Ingredients
- 16 ounces, weight Button Mushrooms, Medium Size, Cleaned
- 2 Tablespoons Canola Oil
- 3 cloves Garlic, Chopped In Half, Smashed
- 2 Tablespoons Shallot, Minced
- 2 Tablespoons Capers
- 1 Tablespoon Soy Sauce
- ½ teaspoons Worcestershire Sauce
- 1 pinch Salt
- 1 teaspoon Cracked Black Pepper
- 4 Tablespoons Unsalted Butter, Cubed
Preparation Instructions
Add the mushrooms to a large mixing bowl. Add in the oil, garlic, shallots, capers, soy sauce, Worcestershire sauce, salt, and pepper. Give a good mix. Toss in the cubed butter. Set aside.
Preheat your oven to 425ºF. Add the mixture to a medium-sized casserole dish, and cover with aluminum foil. Place in the preheated oven and cook for about 40 minutes. About 20 minutes in, remove, and give a good stir. Cover, and finish cooking.
When these are done cooking, you will notice they shrink in size a bit and are residing in a pool of deliciousness. Serve over grilled steaks, or heck, place them in a bowl, get a toothpick or two, and dig in. These are also awesome if you have any leftovers to be used in an omelet, or served with a bit of rustic bread.
