Diary of a Secret Housewife: Roasted Mushrooms, Escargot-Style

My sister loves escargot.  Me?  I'm not so into snails.  But I do love the luscious butter and garlic they get cooked in.  So when I ran into this recipe in Gourmet for Escargot-Style Roasted Mushrooms, I knew it'd be magical.

It's also super fast and easy.  In about half an hour, your house will smell like a high-class French restaurant.  All you need is a crusty baguette, a bottle of wine, and a fake accent, and you'll be transported.

Ingredients:

• 1 lb mushrooms such as cremini or white, halved lengthwise if large
• 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

Directions:

Preheat oven to 450ºF with rack in middle.

Toss mushrooms with capers, garlic, oil, and 1/8 tsp each of salt and pepper in a 1 1/2- to 2-qt shallow baking dish. Top with butter and roast, stirring occasionally, until mushrooms are tender and golden, 15 to 20 minutes. Stir in lemon juice and parsley.

Serve with bread.  Or mashed potatoes!