Description
Learn how to make delicious garlic roasted mushrooms with this easy recipe. Perfect for a flavorful side dish or appetizer. Click here for the full recipe!
Ingredients
- – 500g (1 lb) mushrooms, button or Swiss brown / cremini OR 8 large (like portabello)
- – 50g (3 tbsp) unsalted beef butter, melted
- – 1 tbsp (15 ml) olive oil
- – 2 garlic cloves, finely minced
- – 1/2 tsp (3 ml) each salt and pepper
- – 1 1/2 tbsp (23 ml) lemon juice
- – 1 tsp (5 ml) fresh thyme leaves (parsley also good for color)
Instructions
- Set your oven to a temperature of 220°C/450°F (200°C if using a fan-forced oven).
- In a spacious bowl, combine the mushrooms with melted beef butter, olive oil, minced garlic, salt, and pepper using a rubber spatula.
- Arrange the mushrooms on a baking sheet and bake them for 25 minutes without stirring.
- Once done, take them out of the oven. If adding lemon and thyme, gather the mushrooms on one side of the tray, pour over the lemon juice, sprinkle with thyme, and mix. Serve right away!
- (For larger mushrooms) Position them with the caps downwards (stems facing upward) in a moderately sized baking dish so they fit snugly and shrink during cooking.
- Add 1 teaspoon of beef butter to each mushroom cap, and use the remaining butter to coat the edges or carefully pour it over.
- Drizzle with olive oil, then season with salt and pepper.
- Bake for 20 minutes if you prefer them tender with a slight bite or for 25 minutes if you want them fully tender, without flipping. Juices will accumulate in the dish and within the mushroom caps.
- Add a squeeze of lemon juice over the top and sprinkle with thyme. Serve the mushrooms, pouring the collected juices over them (refer to notes for serving ideas).
