Roasted Mushrooms with Browned Butter, Garlic, and Thyme
A delectable dish that combines the earthy flavor of mushrooms with the richness of browned butter, garlic, and thyme, perfect for any meal.
Ingrédients
Mushroom Preparation
- 1 pound mushrooms (cleaned and quartered) Cremini or button mushrooms recommended; shiitake or portobello for robust flavor.
- 4 tablespoons butter Use vegan butter for dairy-free option.
- 4 cloves garlic (minced) Can be substituted with garlic powder.
- 1 teaspoon fresh thyme leaves Can substitute with rosemary or oregano.
- to taste Salt and pepper Season to your preference.
- for drizzling Olive oil Used to coat mushrooms prior to roasting.
Instructions
Preparation
- Start by cleaning your mushrooms thoroughly, removing any dirt or debris with a damp cloth.
- Cut the cleaned mushrooms into quarters to help them roast evenly.
Roasting
- Preheat your oven to 400°F (200°C).
- Place the quartered mushrooms on a baking sheet. Drizzle with olive oil and season generously with salt and pepper. Toss to coat.
- Roast the mushrooms in the oven for 20-25 minutes until golden brown.
Browned Butter Preparation
- Meanwhile, in a skillet over medium heat, melt the butter slowly until it bubbles and turns golden brown, emitting a nutty aroma.
- Add the minced garlic and thyme to the skillet, sautéing for about 1 minute until fragrant.
Combining and Serving
- Remove roasted mushrooms from the oven and add to the skillet with the browned butter mixture. Toss to coat evenly.
- Taste the mixture and adjust seasoning with extra salt and pepper if necessary.
- Transfer to a serving platter and enjoy warm, garnished with additional herbs if desired.
Notes
To enhance flavors, add a splash of balsamic vinegar while roasting or top with toasted pine nuts. Store leftovers in an airtight container for up to 3 days in the refrigerator.