Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce
Total Time:30 minutes
Ingredients
1 pound cremini or button mushrooms, cleaned and halved
4 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 tablespoon vegetable broth
1 teaspoon lemon juice
Salt and black pepper to taste
Fresh parsley for garnish
Instructions
Step 1: Prepare the Oven and Mushrooms Preheat your oven to 400 degrees Fahrenheit. Clean the mushrooms using a damp paper towel to remove any grit, then slice them in half so they are uniform in size. Place the mushrooms on a large rimmed baking sheet in a single layer to ensure they roast evenly rather than steaming.
Step 2: Initial Roasting Toss the mushrooms with a small drizzle of oil, salt, and pepper. Roast them in the preheated oven for about 12 to 15 minutes. You want them to release their moisture and start to turn golden brown around the edges before you add the flavor packed sauce.
Step 3: Brown the Butter While the mushrooms are in the oven, place the butter in a light colored skillet over medium heat. Melt the butter and continue cooking it, swirling the pan occasionally. Watch closely as it begins to foam and turn a deep amber color with a nutty aroma. This usually takes about 3 to 5 minutes.
Step 4: Infuse with Garlic and Thyme Once the butter is browned, immediately turn the heat to low. Stir in the minced garlic and fresh thyme leaves. Let them sizzle for about 30 seconds until fragrant, being careful not to burn the garlic. Stir in the vegetable broth and lemon juice to create a cohesive, glossy sauce.
Step 5: Combine and Finish Remove the roasted mushrooms from the oven and carefully pour the browned butter mixture over them directly on the baking sheet, or toss everything together in a large bowl. Ensure every mushroom is well coated. Return them to the oven for another 5 minutes to let the flavors meld together. Garnish with fresh parsley before serving.
