Roasted Mushrooms are delicious and quick to make. Plus, this hearty side dish adds the perfect flavor to many meals.
Something magical happens when you roast mushrooms. Their flavor gets really concentrated and earthy and they’re just so good. I love making them as a side dish to go along with steak but they’re also great over a dish of creamy polenta, on top of a pizza, or even as part of a charcuterie board.
Mushrooms already have lots of flavor on their own, but to really take things to the next level I drown them in butter, olive oil, garlic, and fresh herbs. I used thyme on these mushrooms, but rosemary is also a really nice addition.
The Benefit of Roasting Mushrooms
This roasted mushrooms recipe won’t get as deeply browned as Sautéed Mushrooms, but they’re still full of flavor and I love how hands off they are. Just stick them in the oven for 20 minutes and they’re done.
There’s no need to stand over the stove and worry about the mushrooms burning or sticking to the bottom of your pan and they come out perfect every time.
How should you clean mushrooms?
Straight out of the package, mushrooms can be pretty dirty. They’re also really absorbent and act like little sponges, so you want to avoid submerging them in liquid.
So, how do you clean them? I find the best way to clean them is to use a dry brush to gently brush away any loose dirt or debris, then wipe each mushroom down with a damp cloth.
How long do you roast mushrooms?
I used large mushrooms and kept them whole, which takes about 20 minutes.
If you want to save time, you can quarter or thickly slice the mushrooms instead. Start checking them after about 15 minutes to see if they’re done.
What kind of pan should you roast mushrooms on?
When making roasted mushrooms, be sure to use a baking sheet that has a rim. The mushrooms will release liquid as they cook, and this will help keep it contained so it doesn’t make a mess in your oven!Print
- 1 lb. whole white mushrooms, cleaned
- 2 Tbsp. butter, cut into small pieces
- 2 Tbsp. olive oil
- 4 garlic cloves, minced
- 6–8 fresh thyme sprigs
- Preheat your oven to 425°F.
- In a large mixing bowl, add the mushrooms, butter, oil, and garlic. Mix well so the mushrooms are evenly coated with oil and the butter is scattered throughout.
- Transfer the mushrooms to a rimmed baking sheet, being careful to not overcrowd the pan. If the mushrooms don’t comfortably fit in a single layer, use a second sheet.
- Lay the thyme sprigs over the mushrooms.
- Cook for 10 minutes, then give the mushrooms a good stir.
- Cook another 10 minutes, or until the mushrooms are deeply browned and tender.
- Season to taste with salt and pepper.