Simple perfection: Roasted Mushrooms with garlic butter, finished with a fresh squeeze of lemon and thyme leaves.
I love how “meaty” mushrooms are – great meat free meal option. And don’t assume this is unhealthy just because it’s made with butter – you will be amazed at the nutrition (for a very generous serving!).
JUICY, BUTTERY, GARLIC ROASTED MUSHROOMS
Mushrooms are one of my all time favourite vegetables. I love the savoury flavour, and how versatile they are. From Mushroom Rice to Mushrooms on Toast, in pies, pasta, and an amazing creamy Mushroom Sauce you’ll want to put on everything, mushrooms are terrific as the hero in a dish or to add extra flavour.
In fact, if I had to choose one vegetable to live on forever, I’m pretty sure it would be mushrooms.
That’s how much I love them. And this is one of my favourite quick and easy ways to cook mushrooms – roasting them in garlic butter.
THE CASE FOR ROASTED MUSHROOMS
Both sautéed and roasted mushrooms are equally delicious but there’s one big difference between roasting and pan frying – the pan juices. When you roast mushrooms, they essentially create their own buttery sauce that you use to drizzle over the mushrooms when serving.
These pan juices are a combination of both the butter and oil drizzled on the mushrooms plus the juices from the mushrooms. Mushrooms are actually packed with an astonishing amount of liquid!
On the other hand, if you pan fry the mushrooms on the stove, all the mushroom juices evaporate. They have to, in order to get good colour on the mushrooms.
Plus, roasting mushrooms has one other big upside – it’s hands off effortless. No standing over a stove, stirring and turning. Just stick the pan in the oven and walk away!
HOW TO ROAST MUSHROOMS IN THE OVEN
It’s as easy as 1-2-3: Drizzle mushrooms with melted butter mixed with minced garlic, drizzle with oil then roast for 20 to 25 minutes at 200C/400F.
If I had my way, I would roast mushrooms in just butter for flavour. But if we used only butter, it would smoke out the oven because the smoke point of butter is too low.
So I solve this problem by using a combination of both butter and olive oil.
I like to finish with a fresh squeeze of lemon juice to cut through all the buttery goodness, as well as a sprinkle of a fresh herb. Thyme is my favourite – I think it complements mushrooms so well, but parsley and chives are also terrific.
This recipe works just as well with large and small mushrooms. For a meatless meal option, I like to use large mushrooms because it just feels more “meaty”!
WHAT TO SERVE WITH ROASTED MUSHROOMS
These Roasted Mushrooms are ideal to serve as a side OR as a main. As a main, I love to place them on creamy mashed potatoes, mashed cauliflower (for a low carb, low cal option) or on polenta (pictured).
When the mushrooms come out of the oven, you’ll see that there’s juices both in the caps of the mushrooms as well as in the pan. The pan juices are liquid gold! It’s garlicky and butter and mushroomy.
So transfer the mushrooms to the serving plates carefully to avoid spilling the juices in the mushroom caps, then drizzle with extra juices from the pan.
These babies are juicy, buttery, garlicky and you are going to love them. – Nagi xx
WATCH HOW TO MAKE IT
Garlic Butter Roasted Mushrooms recipe video!
Garlic Butter Roasted Mushrooms
Recipe video above. Juicy mushrooms roasted with garlic butter. It’s almost self saucing! Make this with large mushrooms, as I have done, or small ones. The addition of olive oil stops the butter from burning and also adds a touch of extra flavour – but the dominant flavour is still butter (and garlic!). Makes 2 generous servings or 3 normal servings as a main, or 4 as a starter.
- 400 g / 13 oz flat mushrooms ((8 pieces) or other mushrooms of choice)
- 3 tbsp / 50g unsalted butter (, melted)
- 1 large garlic clove (, minced)
- Salt and pepper
- 2 tsp olive oil
- 1/2 lemon ((optional))
- Fresh thyme leaves or finely chopped parsley ((high recommended))
- Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
- Place mushrooms cap side down in a medium baking dish (so they are kind of snug – they shrink).
- Mix butter and garlic in a small bowl.
- Spoon 1 tsp of butter over each mushroom, then use the rest to brush the edges (or carefully drizzle over edges).
- Drizzle over olive oil, sprinkle (generously) with salt and pepper.
- Roast for 20 minutes (tender but still a slight firmness) or 25 minutes (tender). There should be some juices in the pan and plenty pooled in the mushrooms caps.
- Squeeze over a bit of lemon juice if using, garnish with thyme and parsley. Serve mushrooms, drizzled with pan juices (see notes for serving suggestions).
1. Serving suggestions: Pictured with polenta (I use instant) and wilted spinach, and on toast spread with ricotta. It’s also lovely with mashed potato or anything else to soak up all those juices. It doesn’t make enough sauce to coat pasta, though you could use a small serving of pasta.
2. This serves 4 as a starter or 2 – 3 as a main.
3. If using small mushrooms, I would add an extra 1 tbsp of butter.
LIFE OF DOZER
I take back all that half-joking whining about how Dozer doesn’t give a toss when I’m away because he’s having a blast with his friends at the Golden Retriever Boarder’s place. She told me that every time he saw a short dark haired person, he would dash over to check if it was me!