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  • Writer's pictureSuzanne Sng

Garlicky, buttery mushrooms

I just devoured half a kilo of mushrooms and an indecent amount of butter, and I regret nothing. For some strange reason, the other person in my household, who loves both butter and garlic, finds the combination nauseating. Well, I find it heavenly.

Serves 4 as a side (or 1 very hungry person for lunch)


  • 500 grams mushrooms such as white, brown or even shitake, halved or sliced

  • 2 tablespoons capers, rinsed and chopped

  • 3 large garlic cloves, minced

  • 2 tablespoons vegetable oil

  • 3 tablespoons unsalted butter, cut into pieces

  • 2 teaspoons fresh lemon juice

  • 1/4 cup chopped flat-leaf parsley

Preheat oven to 225 degrees Celsius with rack in middle.

Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a shallow baking dish.

Top with butter and pop into the oven, for 15 to 20 minutes, until mushrooms are tender and golden, and bubbly garlic sauce forms below.

Stir in lemon juice and parsley. Serve immediately, with crusty bread on the side for swiping up the juices.

Recipe adapted from Smitten Kitchen.

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