These mushrooms are just like the ones you'd get in a good steakhouse.
I found the original recipe here
but made a little change in it. Next time you BBQ a steak, try these on the side.
Roasted Garlic Mushrooms
1 lb Mushrooms cremini or white, halved lengthwise if large
3 T. Capers, whole
3 Large garlic cloves, minced
2 T. Olive oil
3 T. butter, cut into pieces
2 t. fresh lemon juice
¼ C. dry red wine
¼ C. Flat-leaf parsley, chopped
Preheat oven to 450°F. Put capers and oil in a 1 ½ to 2-qt shallow baking dish.
Add in the garlic, wine and ½ teaspoon salt and several grinds of pepper
Toss in the mushrooms and mix to coat.
Top with butter and roast, stirring occasionally, until mushrooms are tender and golden and bubbly garlic sauce forms below, 15 to 20 minutes. Stir in lemon juice and parsley.
Serve immediately, with crusty bread on the side.
(You may substitute white wine for red wine, or even red balsamic vinegar. I like it best with red wine. A teaspoon of dry oregano goes well too.)