Description
Earthy mushrooms roasted to golden perfection and finished with a nutty garlic-browned butter sauce, accented with fresh thyme and lemon. A simple yet elegant side dish perfect for both weeknight meals and special occasions.
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
Instructions
- Preheat the oven to 400°F (200°C).
- In a bowl, toss the cleaned mushrooms with olive oil, salt, and pepper until evenly coated.
- Spread the mushrooms in a single layer on a baking sheet and roast for about 20 minutes, stirring once halfway through, until browned and caramelized.
- While the mushrooms roast, melt the butter in a small saucepan over medium heat for 3–4 minutes, until it turns light golden brown and smells nutty.
- Remove the butter from heat and stir in the garlic, thyme, and lemon juice.
- Transfer the roasted mushrooms to a serving bowl and pour the browned butter mixture over them, tossing gently to coat.
- Taste and adjust seasoning with more salt and pepper if needed, then serve warm.
Notes
Swap thyme with rosemary or sage for a different herbal flavor.
Add grated Parmesan or crumbled goat cheese for extra richness.
Include sliced shallots with the mushrooms before roasting for more depth.
Serve over polenta or toss with pasta for a heartier dish.
Store leftovers in the fridge up to 3 days and reheat in a skillet for best texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 130
- Sugar: 2g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
