Roasting brings out the best in mushrooms, and the sauce takes it over the top.
I don’t know about you, but when I’m trying to think of a side dish to make for dinner, my first thoughts are things like broccoli, asparagus, mayyyybe cauliflower or roasted carrots. (They’re my go-tos, clearly.) For whatever reason, I tend to forget about mushrooms as a standalone side dish option, which is so silly! A mushroom side dish feels a little fancy, a little more filling — and when you make them like these Roasted Garlic Butter Mushrooms — a little more fitting for a special occasion. And maybe best of all, your oven does all the work here! These are tender and earthy but coated in luxurious garlic-butter goodness so they work as well on your holiday table as they do on your average Wednesday.
Here’s how you go about it:
Preheat your oven to 400.
Add your mushrooms to a bowl. (Button, cremini, baby bella… any type of small fungi will work here.) Add some olive oil, salt, and pepper and toss until they’re nicely coated. Then spread out on a baking sheet and bake.
But I promised you garlic butter!! I know. I didn’t forget you. While the mushrooms are roasting you’re going to melt that butter on the stovetop, remove it from the heat, and stir in plenty of garlic, thyme, and parsley.
Then, and only then, you’ll toss those mushrooms in that fragrant butter and serve. (It’s as delicious as it looks.)
See, if you roast the mushrooms in the garlic butter, they’ll soak that stuff up like a sponge. That would flavor the mushroom, sure, but with this technique you get nice and saucy mushrooms instead.
Roasting mushrooms gives them an intense savory flavor that’s meaty and earthy and, well, amazing. You could certainly stop there… but why not go ahead and toss them in melted garlicky, herb-kissed butter? That really takes things over the top.
Roasted Garlic Butter Mushrooms
5m prep time
25m cook time
- 1 lb small mushrooms, such as button or cremini, cleaned
- 1 tablespoon olive oil
- 1/4 cup unsalted butter
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme, chopped
- 2 teaspoons fresh parsley, minced, plus more for garnish, if desired
- Kosher salt and freshly ground black pepper, to taste
- Preheat oven to 400°F.
- In a medium bowl, toss the mushrooms with oil, salt, and pepper, then spread out in a single layer on a baking sheet. Bake 20 minutes, stirring once halfway through.
- While mushrooms cook, heat butter in a saucepan over medium heat. Once melted, remove from heat and stir in garlic, thyme, and parsley.
- Toss mushrooms in melted butter mixture, season to taste with salt and pepper, and serve. Enjoy!
Recipe adapted from Closet Cooking.