Garlic Butter Roasted Mushrooms
A savory and easy-to-make dish featuring mushrooms roasted in garlic butter for a delightful side or appetizer.
Ingredients
Main Ingredients
- 500 g 500g / 1lb mushrooms (button or Swiss brown/cremini OR 8 large like portabello) Use firm, fresh mushrooms.
- 50 g 50g / 3 tbsp unsalted butter (melted) Unsalted butter is recommended.
- 1 tbsp 1 tbsp olive oil
- 2 cloves 2 garlic cloves (finely minced) Adjust garlic according to taste.
- 0.5 tsp 1/2 tsp each salt and pepper Adjust seasoning as preferred.
- 1.5 tbsp 1 1/2 tbsp lemon juice Optional for added flavor.
- 1 tsp 1 tsp fresh thyme leaves Parsley can also be used for color.
Instructions
Preparation
- Preheat the oven to 220°C/450°F (200°F fan).
- Toss the mushrooms with melted butter, olive oil, minced garlic, salt, and pepper in a large bowl.
Roasting
- Spread the mushrooms on a baking tray and roast for 25 minutes. Do not toss or turn.
- Remove from the oven. If using lemon juice and thyme, push mushrooms together onto one side of the tray, drizzle with lemon juice, sprinkle with thyme, and toss.
- Serve immediately!
Roasting Large Mushrooms
- Place large mushrooms cap side down in a medium baking dish.
- Spoon 1 tsp of butter over each mushroom and use the rest to brush the edges.
- Drizzle olive oil and sprinkle with salt and pepper.
- Roast for 20-25 minutes.
- Squeeze lemon juice over and sprinkle with thyme before serving.
Notes
Best served hot. Garnish with extra thyme or parsley. Store leftovers in an airtight container for up to three days. Reheat in the oven.