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Garlic Butter Roasted Mushrooms Recipe

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4.4 from 6 reviews

This Garlic Butter Roasted Mushrooms recipe offers tender, flavorful mushrooms roasted to perfection with a savory blend of garlic, butter, and fresh herbs. Ideal as a delicious side dish or appetizer, this easy-to-follow recipe provides two methods for both small button or cremini mushrooms and larger portabello mushrooms, ensuring maximum flavor and texture in just 25 minutes.

Ingredients

For Small to Medium Mushrooms

  • 500g / 1lb mushrooms (button or Swiss brown / cremini)
  • 50g / 3 tbsp unsalted butter, melted
  • 1 tbsp olive oil
  • 2 garlic cloves, finely minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 tbsp lemon juice
  • 1 tsp fresh thyme leaves (or parsley for color)

For Large Mushrooms (e.g., Portabello)

  • 8 large portabello mushrooms
  • 50g / 3 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 1/2 tbsp lemon juice
  • 1 tsp fresh thyme leaves

Instructions

  1. Preheat Oven: Preheat your oven to 220°C/450°F (200°F fan). This high temperature ensures a nicely roasted exterior and tender interior for the mushrooms.
  2. Prepare Mushrooms (Small/Medium): In a large bowl, toss your mushrooms with melted butter, olive oil, minced garlic, salt, and pepper using a rubber spatula until well coated.
  3. Roast Mushrooms (Small/Medium): Spread the coated mushrooms evenly on a baking tray. Roast in the oven for 25 minutes without tossing or turning to allow even roasting and browning.
  4. Add Lemon and Thyme (Small/Medium): Once roasted, push the mushrooms to one side of the tray. Drizzle lemon juice over them, sprinkle with fresh thyme, and toss gently to combine. Serve immediately for best flavor.
  5. Prepare Large Mushrooms (Portabello): Place portabello mushrooms cap side down (stem facing up) snugly in a medium baking dish to accommodate shrinkage during roasting.
  6. Butter and Season Large Mushrooms: Spoon about 1 teaspoon of butter over each mushroom, using the remaining melted butter to brush or drizzle over the edges. Drizzle with olive oil and sprinkle with salt and pepper evenly.
  7. Roast Large Mushrooms: Roast for 20 minutes for mushrooms that are tender yet retain a slight firmness, or for 25 minutes for fully tender mushrooms without turning. Juices will collect in the pan and inside the mushroom caps.
  8. Finish Large Mushrooms: Remove from oven, squeeze lemon juice over, sprinkle with thyme, and serve mushrooms drizzled with the flavorful pan juices.

Notes

  • Do not toss or turn the mushrooms while roasting to allow proper browning and texture development.
  • For a brighter finish, parsley can be used instead of thyme for garnish and color.
  • The pan juices from large mushrooms add extra flavor and moisture when served alongside the mushrooms.
  • If using large mushrooms, ensure they are placed snugly in the baking dish to prevent excessive drying out during roasting.
  • This recipe can be easily doubled or halved depending on servings needed.

Find it online: https://miracooking.com/garlic-butter-roasted-mushrooms-recipe/