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Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce

[heart_this] · Mar 23, 2016 · 59 Comments

Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce

Roasted mushrooms tossed in a tasty browned butter, garlic and thyme sauce!

Mushrooms have to be one of my favourite foods and they make for some of the best side dishes like these roasted mushrooms in a browned butter, garlic and thyme sauce! This recipe is super easy, you just roast the mushrooms, brown some butter, throw in the garlic and thyme and then toss the roasted mushrooms in the sauce! You really can’t go wrong with mushrooms, garlic and butter and browning the butter only makes things better with the slightly nutty flavour and aroma that comes from browning it. These roasted mushrooms in a browned butter, garlic and thyme sauce are a great side for any meal!

Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce
Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce
Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce

Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce
Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce

Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce

Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes Servings: 4

Roasted mushrooms tossed in a tasty browned butter, garlic and thyme sauce!

ingredients
  • 1 pound mushrooms (button, cremini, or other), cleaned
  • 1 tablespoon oil
  • salt and pepper to taste
  • 1/4 cup butter
  • 2 cloves garlic, chopped
  • 1 teaspoon thyme, chopped
  • 1 tablespoon lemon juice
  • salt and pepper to taste
directions
  1. Toss the mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20 minutes, mixing half way through.
  2. Cook the butter over medium heat until it starts to turn a nice hazelnut brown, remove from heat and mix in the garlic, thyme and lemon juice.
  3. Toss the roasted mushrooms in the browned butter and season with salt and pepper to taste!
Nutrition Facts: Calories 109 , Fat 9.5g (Saturated 4.1g, Trans 0g), Cholesterol 15mg, Sodium 49mg, Carbs 4g (Fiber 1g, Sugars 2g), Protein 3.8g

Nutrition by: Nutritional facts powered by Edamam
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Food, Gluten-free, Mushroom, Recipe, Side Dish, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. NotesFromAbroad says

    March 23, 2016 at 12:16 pm

    These look so good. When I have moved and have pots and pans again, I am going to try this. Merci !

    Reply
    • Linda says

      March 11, 2020 at 2:27 pm

      I made them last night.
      Absolutely delicious!!!

      Reply
    • Paylessvouchercodes says

      July 28, 2022 at 5:34 am

      Great dish! I would try this for our dinner tonight!

      Reply
  2. Katrina says

    March 23, 2016 at 12:21 pm

    These look so flavourful! Perfect for any time of day!

    Reply
  3. Maria says

    March 23, 2016 at 4:27 pm

    One of my favorites!

    Reply
  4. Heather Christo says

    March 23, 2016 at 5:16 pm

    delicious! I could eat the whole bowl!

    Reply
  5. Dubravka Belogrlic says

    March 23, 2016 at 5:32 pm

    Love mushrooms done this way!

    Reply
  6. Anonymous says

    September 21, 2016 at 5:24 pm

    I made these for dinner and they turned out great! These will become a regular side dish for dinner now. Oh yeah, and they we so easy to make!!

    Reply
  7. Unknown says

    September 27, 2016 at 2:03 am

    Just made this… a winner and will be a regular on the menus!

    Reply
  8. Anonymous says

    October 13, 2016 at 11:42 pm

    I cannot print this recipe.

    Reply
  9. Anonymous says

    November 7, 2016 at 2:33 pm

    I'm assuming it calls for fresh thyme, just want to be sure

    Reply
  10. Anonymous says

    November 23, 2016 at 8:48 pm

    Best mushrooms I ever had or made will be a at my house.

    Reply
  11. Anonymous says

    June 6, 2017 at 7:12 pm

    I made this and loved them!!! Thank you Kevin

    Reply
  12. Unknown says

    July 6, 2017 at 3:36 pm

    Could I make these ahead of time and reheat? I would love to take them camping to have with steak.

    Reply
  13. Drew Olson says

    July 7, 2017 at 6:17 am

    Ahh man I just slobbered on myself.

    Reply
  14. kevin says

    July 8, 2017 at 3:21 pm

    Unknown: These are best fresh. You could bring the mushrooms and the premade marinade separately, marinate before cooking, wrap everything up in foil and roast in the fire or on the BBQ to enjoy with your steaks!

    Reply
  15. Anonymous says

    August 24, 2017 at 5:39 am

    Excellent, big hit!!!

    Reply
  16. Melon Cove says

    October 25, 2017 at 9:27 am

    Wow! I love that mushroom in browned butter. It looks so delicious. It makes me crave for that food. Pinned it on Pinterest! Love it. Thanks!

    Reply
  17. Anonymous says

    November 3, 2017 at 3:30 pm

    so good

    Reply
  18. Merri Dillinger says

    November 7, 2017 at 1:03 am

    Delicious! And so easy. I'll be making it again.

    Reply
  19. Anonymous says

    November 8, 2017 at 7:51 pm

    What kind of mushrooms work best m

    Reply
  20. Nicole Z says

    November 12, 2017 at 2:26 pm

    These look awesome! Can I make them a day ahead and reheat in the oven?

    Reply
  21. Anonymous says

    December 15, 2017 at 11:27 pm

    What kind of mushrooms do I buy for this?

    Reply
  22. Mary Ellen says

    December 19, 2017 at 5:24 am

    I'd like to try and make these ahead of time, too!

    Reply
  23. Karen Vangseng nee Takeno says

    September 27, 2018 at 11:28 am

    This was such a tasty side dish! And really easy to prepare. We love mushrooms in a sauce, whole, chopped roasted, fried…any ol’ way! So this will become a ‘go to’ recipe.

    Reply
  24. Ann says

    November 13, 2018 at 10:47 pm

    Your print receipt button does not work!

    Reply
    • kevin says

      November 14, 2018 at 11:24 am

      What kind of a device and what app are you using?

      Reply
  25. Linda Gray says

    November 14, 2018 at 10:49 am

    I don’t really care for Thyme. Is there another herb you could suggest? Thanks!

    Reply
    • kevin says

      November 14, 2018 at 11:27 am

      You can easily omit the thyme and I enjoy dill with mushrooms. Enjoy!

      Reply
  26. Mary saiz says

    November 17, 2018 at 7:51 am

    Looks delicious. What kind of mushrooms?

    Reply
    • kevin says

      November 17, 2018 at 12:21 pm

      For these photos I used button mushrooms but cremini are also great!

      Reply
  27. Barb says

    January 4, 2019 at 1:46 pm

    These are delectable!! From two mushroom lovers here, thank you for sharing this recipe!

    Reply
  28. Cecil says

    April 10, 2019 at 10:46 pm

    What kind of mushrooms did you use. Will any type work for this dish.

    Reply
    • kevin says

      April 11, 2019 at 7:48 am

      I use button or cremini mushrooms for this but most will work. Enjoy!

      Reply
  29. Penny | SparklingPenny says

    March 25, 2020 at 11:28 am

    I have loads of mushrooms today in my fridge. This is is the perfect side dish to get them used up. Mushrooms go down so well in our house!

    Reply
  30. Tina says

    December 8, 2022 at 10:43 am

    Made this week and were fabulous!!! I did drain out some liquid when rotating halfway through. I used baby portabella mushrooms. The whole family loved this way of cooking them and flavor!

    Reply

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