Garlic Butter Roasted Mushrooms
Total Time
25 minutes
Prep Time
5 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(39)
Ingredients
4 servings
- 500g / 1lb mushrooms (, button or Swiss brown / cremini OR 8 large (like portabello)
- 50g / 3 tbsp unsalted butter (, melted)
- 1 tbsp olive oil
- 2 garlic cloves (, finely minced)
- 1/2 tsp each salt and pepper
- 1 1/2 tbsp lemon juice
- 1 tsp fresh thyme leaves (parsley also good for colour)
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Preparation
Step 1
Preheat oven to 220°C/450°F (200°F fan).
Step 2
Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
Step 3
Spread on a baking tray and roast for 25 minutes - do not toss or turn.
Step 4
Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!
Step 5
How to roast LARGE MUSHROOMS (eg portabello)
Step 6
(Video here for large mushrooms) Place mushrooms cap side down (ie stems facing up) in a medium baking dish (so they are kind of snug - they shrink).
Step 7
Spoon 1 tsp of butter over each mushroom, then use the rest to brush the edges (or carefully drizzle over edges).
Step 8
Drizzle over olive oil, sprinkle with salt and pepper.
Step 9
Roast for 20 minutes (tender but still a slight firmness) or 25 minutes (tender) - no turning. There will be juices in the pan and plenty pooled in the mushrooms caps.
Step 10
Squeeze over a bit of lemon juice, sprinkle with thyme. Serve mushrooms, drizzled with pan juices (see notes for serving suggestions).
Step 11
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