Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce

I don’t think I’ve ever tried a mushroom dish I didn’t like. They’re so versatile and make wonderful side dishes, appetizers, and additions to the main course or salads. As usual, the name of this recipe was what got my attention. I tried browned butter with my mashed potatoes at Thanksgiving and fell in love with it. Now I need to try it on roasted mushrooms!

These roasted mushrooms in a browned butter, garlic and thyme sauce are a great side for any meal!

Recipe Author: Kevin Lynch at Closet Cooking
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The Ingredients

The ingredient list for this recipe is short, and everything was easy to find. The mushrooms were just over $3, and the thyme was just over $2. Not expensive at all, and I had the rest of the ingredients on hand. I love it when that happens!

Some things to make sure of when storing and preparing the mushrooms:

  • It’s best to store them in in a brown paper bag in the main part of your refrigerator. They absorb moisture, so the crisper is usually too humid.
  • Don’t wash them until you are ready to use them. Washing is another way they can absorb moisture.
  • Rinse and gently brush them with a soft-bristled brush to remove all the dirt. I find rinsing alone just isn’t enough.
Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce Ingredients
Mushrooms, butter, garlic, lemon and thyme

The Process

The timing for this recipe was spot-on, and I had my mushrooms on the table in 30 minutes. The directions were very clear and easy to follow. Hey, 3 steps to make a delicious dish. I do love simple!

Making the butter was the most hands-on of everything since it needs to be stirred and watched carefully. It was a little tricky to tell how brown it got since my pan was a dark nonstick. Fortunately, I remembered to turn on the recessed light over the stove, and that made it much easier to see the color. I’ll be sure to use a stainless skillet next time I make this dish.

Just before roasting the mushrooms
Just before roasting the mushrooms

To Serve

I paired these roasted mushrooms with this Tuscan-Style Grilled Ribeye Steak recipe. My husband raved about both, and I can’t disagree. The mushrooms were flavorful, but they didn’t clash with the steak marinade. Plus they roast in the oven while the browned butter and steaks cook on the stove. The entire meal was ready in half an hour. Weeknight gold!

So how was it?

Clear & Accurate Directions
Accurate Time(s)
Appearance
Taste
This mushroom dish really has a lot of flavor. It’s just delicious! The lemon was the first taste I noticed, followed by the nuttiness of the browned butter and the thyme. The garlic didn’t stick to the mushrooms, so the flavor wasn’t as strong as I thought it would be. Plus the mushrooms turned a beautiful golden color after baking, so they made a lovely presentation. All in all, a good appetizer or side that I will be making again.
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Candice
Candicehttps://www.hungrypinner.com
I'm Candice, and I'm The Hungry Pinner. I created this blog to share my love for cooking and my experiences with the MANY recipes I've found on Pinterest over the years. Join me as I blog my way through those recipes to find out if they are worth trying yourself.

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Roasted Mushrooms in a Browned Butter, Garlic and Thyme SauceThis mushroom dish really has a lot of flavor. It’s just delicious! The lemon was the first taste I noticed, followed by the nuttiness of the browned butter and the thyme. The garlic didn’t stick to the mushrooms, so the flavor wasn’t as strong as I thought it would be. Plus the mushrooms turned a beautiful golden color after baking, so they made a lovely presentation. All in all, a good appetizer or side that I will be making again.