This month, we’ve been asking food bloggers what they make for dinner when they’re home alone. Today, Carey of Reclaiming Provincial shares these delicious garlicky buttery roasted mushrooms. Can’t you imagine drinking wine and mopping them up from the pan with a piece of bread? Here goes…
By Carey Nershi of Reclaiming Provincial
I thoroughly enjoy cooking for others. I live for potlucks, dinner parties with close friends, and holidays hosted in my tiny apartment. That being said, I revel in dining alone. There’s no need for showy dishes or anyone else’s food preferences or dietary restrictions to consider. Just the question, what do I want to eat? Truthfully, sometimes the answer to that question is a giant bowl of popcorn with a side of cookies. But on my finer days, it’s something nourishing, delicious and simple. Big emphasis on that last part, because—as those who suffer from perpetual bouts of “hangriness” know—the less time between the thought “food?” and the actual appearance of food, the better.
My favorite bachelorette dinners almost always involve a skillet or tray of roasted vegetables and a generous helping of bread and butter. These roasted mushrooms (discovered via Deb) make an appearance time and time again. They’re ridiculously good and simple to prepare, with minimal prep work followed by only fifteen-ish minutes of oven time. The original recipe is intended to serve four as an appetizer, but halving it makes for a perfectly satisfying and respectable solo dinner.
Recipe: Roasted Mushrooms
Original recipe from Gourmet
1/2 lb. (8 oz.) mushrooms (cremini, preferably, but white will work as well)
1 tbsp. olive oil
1 tbsp. capers, rinsed and chopped
1 1/2 large garlic cloves, minced
pinch of coarse black pepper
healthy pinch of coarse sea salt
1 1/2 tbsp. unsalted butter, cut into cubes
1 tsp. lemon juice
2 tbsp. fresh flat-leaf parsley, chopped
What to do:
Preheat your oven to 450°. Toss mushrooms with the oil, capers, garlic, pepper, and salt in a baking dish or cast iron skillet. Dot with butter cubes and roast for 15–20 minutes, stirring once or twice as they bake.
Once the mushrooms are tender, remove them from the oven and stir in the lemon juice and parsley. Eat them straight from the skillet with plenty of crusty bread to soak up all the garlicky butter.
Thank you so much, Carey!
P.S. More best recipes, including roast chicken and Brussels sprouts.
(Photos by Carey Nershi of Reclaiming Provincial. Original recipe by Kay Chun for Gourmet, via Smitten Kitchen. Thanks to Shoko for helping with this series.)