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Easy Roasted Mushrooms with Garlic Butter Sauce Recipe

Easy Roasted Mushrooms with Garlic Butter Sauce

Fresh mushrooms are roasted at high heat until browned and tender, then tossed with fragrant garlic butter, thyme, parsley, and optional lemon juice. This simple dinner side is flavorful enough for company but easy enough for a weeknight.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Mushrooms
  • 1 pound (450 g) Fresh cremini or white button mushrooms
Roasting Ingredients
  • 2 tablespoons Olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon Freshly ground black pepper
  • 1 teaspoon Fresh thyme leaves
Garlic Butter Sauce
  • 3 tablespoons Unsalted butter, melted or divided
  • 4 cloves Garlic, finely minced
Finishing Ingredients
  • 2 tablespoons Fresh parsley, chopped
  • 1 teaspoon Fresh lemon juice, optional

Method
 

Step-by-Step
  1. Heat the oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment if desired.
  2. Wipe the mushrooms clean with a damp towel, trim the stem ends, and halve or quarter any large mushrooms so the pieces are similar in size.
  3. Toss the mushrooms with olive oil, kosher salt, black pepper, and thyme. Spread them in a single layer on the baking sheet.
  4. Roast for 15-20 minutes, stirring once halfway through, until browned, tender, and drained of most of their moisture.
  5. While the mushrooms roast, melt the butter in a small skillet over medium-low heat. Add the minced garlic and cook for 30-60 seconds, just until fragrant; do not let it brown.
  6. Toss the hot roasted mushrooms with the garlic butter, parsley, and optional lemon juice. Taste and adjust the salt before serving.

Notes

Keep the mushrooms in a single layer so they brown instead of steam. If the baking sheet is crowded, use two sheets. Store leftovers in a covered container in the refrigerator and reheat gently in a skillet or microwave.