Description
Transform plain mushrooms into an irresistible, nutty, caramelized side using the technique of browned butter.
Ingredients
Scale
- 12–16 oz mushrooms, cleaned and sliced
- 1–2 tbsp olive oil
- ½–1 tsp salt
- Freshly cracked pepper, to taste
- 3–4 tbsp unsalted butter
- 1–2 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 1 tsp lemon juice
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss cleaned and sliced mushrooms with olive oil, salt, and pepper.
- Spread mushrooms in a single layer on the baking sheet and roast for about 20 minutes, flipping halfway through.
- Melt unsalted butter in a medium saucepan over medium heat until hazelnut brown.
- Stir in minced garlic, thyme, and lemon juice once the butter is browned.
- Toss the roasted mushrooms in a large bowl with the browned butter sauce and serve warm.
Notes
Serve warm as a side, on toast, or folded into pasta. Leftovers can be stored in the fridge for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg