Escargot-Style Garlic Butter Mushrooms
Button or cremini mushrooms roasted in a classic French garlic herb butter sauce, served sizzling in the pan. This vegetarian take on escargot delivers all the richness without the snails.
Ingredients
- 1 1/2 lbs cremini or button mushrooms, stems removed
- 1/2 cup unsalted butter, softened
- 6 cloves garlic cloves, minced
- 2 small shallot, minced
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 2 tsp fresh lemon juice
- 1/2 tsp kosher salt
- 1/4 tsp black pepper, freshly ground
- 2 tbsp dry white wine (or vegetable broth)
Instructions
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1
Preheat oven to 425°F (220°C).
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2
In a small bowl, mix 1/2 cup softened unsalted butter with 6 cloves minced garlic cloves, 2 small minced shallot, 1/4 cup finely chopped fresh flat-leaf parsley, 2 tsp fresh lemon juice, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper until fully combined to form a garlic herb butter.
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3
Arrange 1 1/2 lbs stems removed cremini or button mushrooms gill-side up in a single layer in a shallow baking dish or cast iron skillet.
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4
Spoon a generous teaspoon of the garlic herb butter into each mushroom cap. Pour 2 tbsp dry white wine (or vegetable broth) into the bottom of the dish.
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5
Bake for 14 to 16 minutes, until the mushrooms are tender, the butter is bubbling, and the edges are starting to brown.
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6
Remove from oven and serve immediately in the baking dish with crusty bread for soaking up the butter sauce.