Roasted Mushrooms with Garlic Butter

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Mushrooms are such an amazing and versatile vegetable. Cook them up as a side dish to a beautiful protein, or eat them as their own main course. They’re brilliant however you want them. There’s something about the headline of this recipe that just draws you in doesn’t it? Roasted Mushrooms with Garlic Butter. There’s no word in that recipe title that I don’t like!

This is such a simple recipe and primarily relies on the beautiful, rich, earthiness of those amazing Mushrooms to taste great. Of course, pairing anything with Garlic Butter is going to work, but given how great Mushrooms are at absorbing the flavor of other ingredients this pairing works a treat

What type of Mushrooms are good to roast?

Honestly all Mushrooms are going to taste great when roasting. The roasting technique draws out the moisture of the Mushroom yet doesn’t expose them to the harshness of a pan fry, so you’re left with a beautiful caramelization. What’s more the versatility of oven roasting means you can douse those beautiful Mushrooms in all kinds of goodness before roasting such as Butter, Garlic, Olive Oil, Fresh Herbs, whatever you like really

For this recipe we’re selecting an assortment of different Mushrooms to roast. So the best advice for roasting multiple types of Mushrooms at once is to try and get Mushrooms with similar thickness to them so they roast evenly. The chunkier style mushrooms such as Trumpet, King Oyster, Portobello, and Chanterelle roast extremely well, so that’s what we’ll be using for this recipe

In this recipe also used Enoki Mushrooms, which are the thin style mushrooms which grow in large batches. What we found when roasting the Enoki is they cooked much quicker than the other mushrooms, which left them quite unpleasant when eating – a little bit overcooked and chewy. So we wouldn’t recommend using Enoki. However, if you do have Enoki Mushrooms we’ve got you covered. We created an amazing dish – our Roasted Mushrooms with Butter and White Wine which taste phenomenal!

How to make Roasted Mushrooms with Garlic

We’ve tested a few different techniques for roasting Mushrooms and can categorically confirm that the approach outlined in this recipe is the best method. The trick to perfectly Roasted Mushrooms is using the double-cook method

Given this recipe is about infusing as much of that Butter and Garlic flavor into the Mushrooms as possible, we start the dish off in the frying pan. Melt the butter in a large frying pan over medium heat. Once the Butter has melted, add the Garlic, and allow it to become fragrant. Garlic can easily overcook, especially when cooking in Butter, so you only need it in the pan for about 30 seconds before adding the Mushrooms

Add the Mushrooms into the Pan and coat well. You’ll notice that almost immediately all the Butter will ‘disappear’. It hasn’t disappeared necessarily, instead the Mushrooms have absorbed all of that Butter flavor. This is what you want! No need to continue cooking the Mushrooms for much longer in the frying pan. Put them straight into a large baking dish and straight into the oven they go

Be sure to cut your Mushrooms quite large and chunky

You want the Mushrooms to be chunky for a couple of reasons. Mushrooms hold a tremendous amount of water, which cooks out of the Mushrooms while they are roasting. You want the Mushrooms to be big enough to still be chunky and robust once they’ve lost all their Water

Secondly, we roast the Mushrooms for about 30 minutes to get a wonderful caramelization to them. Cutting the mushrooms too small will result in them overcooking and burning. You also still want the Mushrooms to have a bit of body once they’re cooked. So, keep them chunky for the best result!

Roasted Mushrooms with Garlic Butter Recipe

Ingredients

• 1 cup King Oyster or Trumpet Mushrooms (sliced)
• 1 cup Portobello Mushrooms, sliced
• 1 cup Chanterelle Mushrooms, halved
• 1 cup Shiitake Mushrooms, sliced
• 6 tbsp. Unsalted Butter
• 4 Cloves Garlic, Peeled and finely diced
• 4 sprigs Thyme
• 1 tbsp. Salt
  
  

Instructions

1. Prepare your mushrooms by slicing them into quite chunky pieces. Given the mushrooms will need to hold up to a good 30 minutes or so of roasting, it’s important to keep them quite chunky when preparing
2. Melt the butter into a large frying pan on medium / high heat. Once melted, add the Garlic, and stir for 30 seconds. Then add the Mushrooms
3. Toss the Mushrooms in the Butter for 1 minute, ensuring all the Mushrooms are well coated and they are starting to just get a little bit of color to them. Remove from heat
4. Place the Mushrooms in a large baking tray along with any remaining Garlic Butter from the pan. Sprinkle the Mushrooms with Salt, add the Thyme then roast in a pre-heated oven at 375 degrees for 25 – 30 minutes. Flip the Mushrooms once about halfway through
5. Once your Mushrooms are cooked they will be a beautiful dark golden-brown color. Remove from the Oven and serve immediately
   
   

These Mushrooms are brilliant by themselves, but they are also a treat to eat as a side to a beautiful protein. Check out some of our beef recipes here for a great steak to pair them with.

There’s nothing better than a lovely side of veggies to complete a meal. If you’re looking for more vegetable side dishes, here are a few of our favorite dishes we’d recommend cooking:

• Roast Eggplant with Balsamic Vinegar
• Cauliflower Mac and Cheese
• Portobello Mushrooms in Sherry
• Garlic Lemon Broccoli with Chili
  
  

Happy Cooking!