Name: Garlic‑Browned Butter Roasted Mushrooms
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb (about 450 g) mushrooms (button, cremini, or mixed), cleaned and trimmed; 1 tablespoon olive oil; Salt and freshly ground black pepper, to taste; 1/4 cup (4 tablespoons) unsalted butter; 2 cloves garlic, finely chopped; 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried); 1 tablespoon fresh lemon juice

Earthy mushrooms roasted to golden perfection and finished with a nutty garlic-browned butter sauce—this dish is my go-to when I want something simple yet deeply flavorful. With a hint of lemon and the aroma of fresh thyme, these mushrooms are anything but ordinary. It’s a side dish I can easily serve alongside weeknight dinners or at holiday tables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 lb (about 450 g) mushrooms (button, cremini, or mixed), cleaned and trimmed

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

1/4 cup (4 tablespoons) unsalted butter

2 cloves garlic, finely chopped

1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)

1 tablespoon fresh lemon juice

Directions

I preheat the oven to 400°F (200°C).

In a bowl, I toss the cleaned mushrooms with olive oil, salt, and pepper until they’re evenly coated.

Then I spread them in a single layer on a baking sheet and roast for about 20 minutes, stirring once halfway through, until they start to brown and caramelize.

While the mushrooms roast, I melt the butter in a small saucepan over medium heat. I let it cook for about 3–4 minutes, just until it turns a light hazelnut brown and smells nutty.

I take the butter off the heat and stir in the garlic, thyme, and lemon juice.

Once the mushrooms are roasted, I transfer them to a serving bowl and pour the browned butter mixture over them, tossing gently to coat.

I always taste and adjust the seasoning with more salt and pepper if needed, then serve them warm.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: ~130 kcal per serving

Variations

Sometimes I swap the thyme for rosemary or sage when I want a different herbal note.

For a richer dish, I’ve added a sprinkle of grated Parmesan or crumbled goat cheese just before serving.

I occasionally mix in sliced shallots with the mushrooms before roasting for extra depth.

When I want a more filling option, I toss the finished mushrooms with pasta or spoon them over polenta.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use a skillet over medium heat so the mushrooms stay tender and regain a bit of their roasted texture. I avoid the microwave for this dish—it tends to make the mushrooms rubbery. If I need to freshen up the flavor, I add a small knob of butter and a quick squeeze of lemon when reheating.

FAQs

Can I make this recipe ahead of time?

Yes, I sometimes roast the mushrooms in advance and reheat them gently with the browned butter mixture just before serving.

What types of mushrooms work best?

I usually go with button or cremini mushrooms, but a mix with shiitake or oyster mushrooms adds great texture and complexity.

Can I use dried herbs instead of fresh?

Definitely. I use half the amount if I’m substituting dried thyme—so 1/2 teaspoon instead of 1 teaspoon.

How do I know when the butter is browned?

I watch for it to turn a light golden-brown color and release a nutty aroma. It usually takes about 3–4 minutes, but I keep a close eye to avoid burning.

Is this dish suitable for a holiday table?

Absolutely. I’ve served it at Thanksgiving and Christmas dinners—it always disappears quickly and pairs beautifully with roasted meats or vegetarian mains.

Conclusion

These garlic-browned butter roasted mushrooms are a side dish I turn to again and again. With minimal ingredients and simple prep, they deliver bold flavor that elevates any meal. Whether I’m cooking for myself, my family, or guests, this recipe never lets me down.

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