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MUSHROOMS WITH GARLIC BUTTER
These mushrooms take the place of snails in a play on classic escargots.
3 slices firm white sandwich bread, crust discarded and bread cut into 1/4-inch
cubes (1 1/4 cups)
3 tablespoons unsalted butter
1 tablespoon finely chopped garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
3/4 lb small white mushrooms
2 tablespoons finely chopped fresh flat-leaf parsley
Put oven rack in middle position and preheat oven to 375°F.
Toast bread cubes in a shallow baking pan in oven, stirring once, until golden
and crisp, 6 to 8 minutes.
Meanwhile, melt butter with garlic,
salt, and pepper (on the stove or in a microwave). Put mushrooms in an 8-inch
square baking dish and toss with garlic butter.
Bake, stirring occasionally, until
mushrooms are soft and juicy, 15 to 20 minutes.
Just before serving, toss mushrooms
with parsley and croutons.
Makes 4 first-course or side-dish
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