Butter & Garlic Mushrooms
Simple perfection: Roasted Mushrooms with garlic butter, finished with a fresh squeeze of lemon and thyme leaves.
What I love about mushrooms is how “meaty” they – also they’re a great meat free option if that’s what you prefer. And for those of you who associate the word Butter with unhealthy – you will be amazed at the nutrition here in a very generous serving!,
I have to say mushrooms are one of my all time favourite vegetables. I love the savoury flavour, and there are so many dishes you can add mushrooms to. I make things like Mushroom Risotto, Mushrooms on Toast, pies and pasties with mushrooms added and a nice creamy Mushroom Sauce added to some pasta makes a quick satisfying supper. By adding mushrooms to your soups, stews or casseroles .you will get so much more flavour.
One of my favourite ways with mushrooms is to roast them in Butter and Garlic. It's so simple, yet so delicious.
Fried and roasted mushrooms are equally delicious but there’s one big difference between roasting and pan frying – it’s 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 a large amount of tasty liquid!
Firstly, I must explain, the day I decided to make this and photograph it, I went to the market for my mushrooms. For this dish I normally use smaller mushrooms, but, on that day I spotted the most beautiful large wild field mushrooms. So, that's why in the photos I only have two very large mushroom instead of the eight smaller ones in the recipe below.
By the way, don't be tempted to omit the oil in the recipe, this prevents the butter from burning by lowering the smoke point of the butter.
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- 400 g flat mushrooms (8 pieces) or other mushrooms of choice
- 50g unsalted butter , melted
- 1 large garlic clove , minced/crushed
- Salt and pepper
- 2 tsp olive oil
- ½ lemon (optional)
- Fresh thyme leaves or finely chopped parsley (high recommended)
- Preheat oven to 200°C/390°F (standard) or 180°C/350°F (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
Category: Recipes
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