Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce
A delicious dish that highlights the natural flavors of mushrooms with nutty browned butter, aromatic garlic, and fresh thyme, perfect for quick dinners or special occasions.
Ingredients
Main Ingredients
- 1 pound fresh mushrooms (any variety, like button or cremini) Fresh mushrooms yield the best flavor.
- 4 tablespoons unsalted butter Makes the browned butter sauce.
- 3 cloves garlic, minced Adjust based on taste preference.
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme) Use fresh thyme for better flavor.
- Salt and pepper to taste Season according to your preference.
- Optional: a splash of lemon juice or balsamic vinegar For added flavor.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Clean the mushrooms by wiping them gently with a damp cloth. If they are large, you can slice them in half or quarters.
- Spread the mushrooms on a baking sheet in a single layer.
Making the Sauce
- In a small saucepan, melt the butter over medium heat. Continue cooking until the butter turns golden brown and develops a nutty aroma, about 3-5 minutes. Be careful not to burn it.
- Remove the browned butter from heat and stir in the minced garlic and thyme.
Roasting
- Pour the browned butter mixture over the mushrooms on the baking sheet.
- Season the mushrooms with salt and pepper.
- Roast the mushrooms in the preheated oven for about 15-20 minutes, stirring halfway through, until they are tender and golden.
- If desired, add a splash of lemon juice or balsamic vinegar before serving.
Notes
Serve the roasted mushrooms warm as a side dish to meat or fish, or as a topping for pasta and salads. Store leftovers in an airtight container in the fridge for up to 3 days.