Toadstools in Garlic Butter
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Gathered by evil trolls at midnight under a full moon, these toadstools are devilishly delicious. Guaranteed to impress even the most mushroom-phobic child. Hey, it's worth a try.
- 16 large fresh toadstools , – I mean mushroom
- 1/4 cup butter
- 2 garlic cloves , chopped
- 2 tbsp finely chopped green onion
- salt , to taste
- black pepper , to taste
- Wash the toadstools well, and twist the stems out to remove them. Try not to split the caps. Save the stems for some other evil purpose like a casserole (aaagh!) or just discard them.
- Melt the butter in a small saucepan, stir in the garlic, green onion, and salt and pepper. Remove from heat.
- Take each toadstool, dip the cap into the garlic butter, then place it, cap-side down, onto an 8 in. (20 cm) square baking pan, arranging them so that they all fit. Spoon the remaining garlic butter into the toadstool caps – just a little into each one – dividing the butter mixture evenly.
- Bake at 400°F (200°C) for 20 to 25 minutes, or until the mushrooms are softened and sizzling. Serve garnished with poison ivy leaves (parsley) and some good bread to mop up the delicious sauce.