1 lb Mushrooms (Cremini or White,
2 Tbsp Capers, rinsed and chopped
3 large Garlic Cloves, minced
2 tbsp Sicilian Lemon Olive Oil
1 tbsp Parmesan Asiago Dipper
2 tsp fresh Lemon Juice
1/4 cup chopped flat-leaf Parsley
Roasted Garlic Sea Salt
Fresh ground Black Pepper
Dark Barrel Aged Balsamic (optional)
1. Preheat oven to 450°F with rack in middle.
2. Toss mushrooms with capers, garlic, oil, 1/8 teaspoon salt and several grinds of pepper in a 1 1/2- to 2-qt shallow baking dish.
3. Roast, stirring occasionally, until mushrooms are tender and golden, 15 to 20 minutes. Stir in lemon juice and parsley and drizzle with barrel aged balsamic if you’d like.
4. Serve immediately, with crusty bread on the side.