Roasted mushrooms

Straightforward perfection: Roasted Mushrooms with garlic butter, finished with a fresh squeeze of lemon and thyme leaves. Make this with button mushrooms or large mushrooms!

Quick and simple mushroom side dish that pairs with everything from steaks to Roast Chicken, or make a meal out of it as I do!

Juicy, buttery, garlic Roasted Mushrooms

Mushrooms are one particular of my all time favourite greens. 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 place on almost everything, mushrooms are terrific as the hero in a dish or to add added flavour.

In fact, if I had to decide on 1 vegetable to live on permanently, I’m fairly certain it would be mushrooms.

That’s how much I really like them. And this is one of my favourite swift and straightforward ways to cook mushrooms – roasting them in garlic butter.

Roasted Mushrooms = juices for drizzling!

Both sauted and roasted mushrooms are equally tasty but there’s a single huge big difference amongst roasting and pan frying – the pan juices. When you roast mushrooms, they basically develop their personal buttery sauce that you use to drizzle more than 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 sum 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 a single other large upside – it’s hands off effortless. No standing above a stove, stirring and turning. Just stick the pan in the oven and stroll away!

How to roast mushrooms in the oven

It’s as simple 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 utilised only butter, it would smoke out the oven because the smoke point of butter is as well minimal.

So I solve this dilemma by employing a blend of each butter and olive oil.

I like to finish with a fresh squeeze of lemon juice to lower by means of all the buttery goodness, as well as a sprinkle of a fresh herb. Thyme is my favourite – I feel it complements mushrooms so properly, but parsley and chives are also terrific.

This recipe performs just as nicely with large and small mushrooms. For a meatless meal option, I like to use big mushrooms since it just feels far more “meaty”!

What to serve these with

These Roasted Mushrooms are best to serve as a side OR as a major. As a principal, I love to place them on creamy mashed potatoes, mashed cauliflower (for a reduced carb, lower cal alternative), with a side of Curried Rice or on polenta (pictured). It’s pictured in this submit with a side of Garlic Sauted Spinach.

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 steer clear of spilling the juices in the mushroom caps, then drizzle with further juices from the pan.

These infants are juicy, buttery, garlicky and you are going to enjoy them. – Nagi xx

For mushroom lovers

And specifically, more wonderful recipes for Big mushrooms!

Garlic Butter Roasted Mushrooms
Observe how to make it

Garlic Butter Roasted Mushrooms recipe video!

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