Need Recipe Ideas?

It happens to all of us. One week there is just no inspiration and no energy to make anything besides salad, a chicken breast, and a carton of mediocre ice cream. Those are the days when you wish you had a personal chef, or that at least the take out guy would appear. Instead of languidly flipping through your old cookbooks, why not take a quick look into your inbox at a Weekly Recipes e-mail? Our weekly newsletter is chock full of beautiful photos and delicious recipes ready to inspire you to end your cooking rut. We carefully cull the best of the web to bring only the most delicious and exciting new recipes straight to you! Subscribe here!

Here’s an excellent recipe from Gourmet.com.  This and many more great recipes will be featured when you subscribe to Weekly Recipes!

Roasted Mushrooms Escargot-Style from Gourmet.com
Let’s be honest—the best part of escargots is the garlicky, parsley-flecked butter that the snails are cooked in. In this playful vegetarian spin, meaty mushrooms turn out to be the ideal vehicles for soaking up all that buttery goodness. Capers add a briny pop that fits right in. Serve with crusty bread to soak up all the great leftover juices.

• 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

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.

Author Info
Francis’ first attempt at cooking was a souffle at age 13, and she has never had one fall (yet). Ever since then she has scoured the web for new recipes and is very excited to share her huge stash of bookmarks with the world in a new e-mail newsletter.

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{Thanks so much Francis! I LOVE mushrooms and I'll have to try this recipe this week! - Jenni}