I am feeling a tad lazy. It’s funny that just this week I was gushing over the sun, fresh food and dressed up Coronas and now it’s cold and dreary. The feeling of being in a food comma and curling under blanket is much anticipated for this evening. There is one small problem….did I mention I was feeling lazy. Is it possible that dinner will just fall out of the sky and onto a plate in front of me? I don’t think that it’s too much to ask, but apparently food just doesn’t appear unless you pick up the phone and order it, and even then it definitely won’t be falling from the sky, unless you have a really mean pizza boy.
I didn’t order pizza, but I did manage to make a meal that is easy as pie, except its not pie and even easier then pie. I made baked button mushrooms to accompany regular spaghetti with meat sauce and since J and I both LOVE mushrooms we were almost wrestling over the last few little buttons of drippy buttery goodness. The poor spaghetti became an afterthought and the mushrooms were the star of the evening, in my opinion. Next time I would like to make these with a thick juicy steak as they would compliment the entire meal much more.
- 1 pound crimini mushrooms or white, halved lengthwise if large
- 1/4 cup White wine
- 3 large garlic cloves, minced
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, cubed
- 2 teaspoons fresh lemon juice
- 1 tsp dried parsley
- 2 tbsp chopped flat-leaf parsley
Preheat oven to 450°F Toss mushrooms with Olive Oil, garlic, wine, lemon and dried parsley. Throw butter pieces on top and bake, stirring occasionally.
Bake mushrooms until tender, 15 to 20 minutes. Stir in fresh parsley. Serve immediately, with baguette to soak up the delicious sauce.