Garlic butter roasted mushrooms from Smitten Kitchen by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peacheater on February 28, 2026

    Always so good!

  • jenmacgregor18 on July 15, 2023

    Wow. These are amazing and so easy. I made these 3 weeks in a row. I love a simple recipe like this that delivers fantastic results. A keeper for sure.

  • stef on December 10, 2017

    Dh loves mushrooms and loved this recipe. Will be repeated

  • Rutabaga on January 10, 2017

    I give this one five stars for being so easy to prepare and so delicious as a toast topping. The pan juices are probably the best part!

  • rionafaith on October 29, 2016

    These are delicious and very easy. I could eat pounds and pounds of them.

  • louie734 on May 02, 2014

    For a quick vegetarian supper using nothing more than a package of plain button mushrooms, look no farther. We use a pie plate and extra garlic, a squirt of anchovy paste is great in there too. The most time-consuming thing is wiping the mushrooms. With a salad and good bread, the dish is licked clean every time. Don't skimp on the capers - it looks like a lot, but don't overwhelm. This could be a great cocktail party appetizer, leave them whole and serve with toothpicks and bread.

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