Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce

Why You’ll Love This Recipe

I love how this recipe makes mushrooms the star of the show. Roasting draws out their natural umami and gives them a tender, golden finish, while the browned butter sauce takes it all to another level. The garlic and thyme add warmth, and the splash of lemon juice keeps it all balanced. It’s easy, elegant, and ready in just 30 minutes—perfect for both weeknight meals and dinner parties.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound mushrooms (button, cremini, or other), cleaned

• 1 tablespoon oil

• Salt and pepper to taste

Browned Butter Sauce:

• 1/4 cup butter

• 2 cloves garlic, chopped

• 1 teaspoon thyme, chopped

• 1 tablespoon lemon juice

• Salt and pepper to taste

Directions

1. Roast the Mushrooms
   I toss the cleaned mushrooms with oil, salt, and pepper, then spread them in a single layer on a baking sheet. I roast them in a preheated 400°F (200°C) oven for about 20 minutes, stirring halfway through to ensure even browning and caramelization.

2. Make the Browned Butter Sauce
   While the mushrooms are roasting, I melt the butter in a pan over medium heat. I let it cook until it turns a rich hazelnut brown and smells nutty—this usually takes about 5 to 7 minutes. I remove it from the heat and immediately stir in the chopped garlic, thyme, and lemon juice.

3. Toss and Serve
   Once the mushrooms are roasted, I toss them in the browned butter sauce, taste, and adjust the salt and pepper if needed. I serve them warm, letting the sauce soak into every bite.

Servings and timing

This recipe serves 4 people and takes just 30 minutes total, including prep and cook time.

Variations

• I sometimes add a pinch of red pepper flakes for a subtle heat.

• A sprinkle of grated Parmesan just before serving adds a cheesy depth.

• For a splash of creaminess, I stir a tablespoon of heavy cream into the browned butter.

• Chopped fresh parsley or chives make a great garnish for extra freshness.

Storage/Reheating

Leftover mushrooms store well in an airtight container in the fridge for up to 3 days. I reheat them in a skillet over medium heat for a few minutes, just until warmed through. I avoid the microwave if I want to keep that rich, buttery texture intact.

FAQs

Can I use different types of mushrooms?

Yes, I like using button or cremini mushrooms, but shiitake or oyster mushrooms work beautifully too for more complex flavor.

What’s the key to good browned butter?

I watch it closely—it goes from golden to burnt quickly. Once it smells nutty and turns amber, I pull it off the heat and add the aromatics.

Do I need to slice the mushrooms?

I usually keep them whole if they’re small, but for larger mushrooms, I halve or quarter them to keep the size consistent for even roasting.

Can I make this dish vegan?

Yes, I substitute the butter with a plant-based version. It won’t brown exactly the same, but I still get a delicious result.

Is this a main dish or side?

I usually serve it as a side, but I’ve also turned it into a main by serving it over toast, pasta, or a grain bowl.

Conclusion

This roasted mushroom dish is a cozy, flavor-packed recipe I come back to often. The browned butter sauce is luxurious without being heavy, and the garlic and thyme make it comforting and aromatic. Whether I’m looking for a quick side or a savory centerpiece, these mushrooms never disappoint.

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