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Saturday, January 15, 2011

Creamy Tomato Roasted Mushrooms

Remember that recipe contest that I mentioned I entered?

I created a total of five recipes and forced Papa Bear, Drama Queen, Little Lawyer, and our fantastic friends Steven, Kristina and Vinka to taste test them and rate them so I could decide which one out of the five was the one I should submit.  I ended up submitting Butternut Soup Muffins. These Shrimp Chowder Quesadillas were a close second...

This recipe was rated number three out of five. These were so good...good enough to be eaten as a side dish or add some pasta or rice and be made into a full meal.

Which I believe I shall do in the very near future...

Halve or quarter some button and cremini mushrooms.

Toss them with some capers, garlic, olive  oil, salt, pepper and WP's Creamy Tomato soup.

Drop pats of butter randomly on top of mushrooms in a roasting pan.

Roast for about 20 minutes. Add some freshly squeezed lemon juice and parsley.

Serve 'as-is' with a good crusty loaf of bread, or over with pasta or rice.

Creamy Tomato Roasted Mushrooms

1 pound mushrooms such as cremini or white, halved lengthwise if large
1/2 can Wolfgang Puck Creamy Tomato soup
2 tablespoons capers, rinsed and chopped
3 large garlic cloves, minced
2 tablespoons olive oil
salt and pepper
2 tablespoons unsalted butter, cut into pieces
2 teaspoons fresh lemon juice
1/4 cup chopped flat-leaf parsley

Preheat oven to 450°F with rack in middle.

Toss mushrooms with soup, capers, garlic, oil, 1/8 teaspoon salt and several grinds of 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 immediately, with crusty bread on the side for swiping up the sauce.

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