These roasted mushrooms are packed with rich, earthy flavors, enhanced by the aroma of garlic and fresh thyme. They’re crispy on the edges, juicy in the center, and make the perfect side dish for steak, chicken, or pasta. Best of all, they’re super easy to make!
Ingredients (Serves 4)
- 1 lb (450g) mushrooms (cremini, button, or a mix)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon balsamic vinegar (optional, for extra depth)
- Grated Parmesan or fresh parsley for garnish (optional)
Instructions
1. Prep the Mushrooms
- Preheat oven to 400°F (200°C).
- Clean mushrooms by wiping them with a damp paper towel (avoid washing to prevent sogginess).
- Cut larger mushrooms in half, leaving smaller ones whole for a nice texture contrast.
2. Season the Mushrooms
- In a large bowl, toss mushrooms with olive oil, garlic, thyme, salt, and black pepper until evenly coated.
- Spread them out in a single layer on a baking sheet (lined with parchment paper for easy cleanup).
3. Roast to Perfection
- Roast for 20-25 minutes, stirring halfway, until mushrooms are golden brown and tender.
- Drizzle with balsamic vinegar in the last 5 minutes of roasting for extra depth.
4. Serve & Enjoy
- Garnish with grated Parmesan or fresh parsley for a final touch.
- Serve hot as a side dish, on toast, or mixed into pasta or risotto!
Tips & Variations
???? Extra Crispy: Spread mushrooms apart so they roast instead of steam.
???? Garlic Butter Boost: Add a pat of butter in the last 5 minutes for extra richness.
???? Herb Swap: Try rosemary or oregano for a different flavor profile.
???? Serving Ideas: Serve alongside steak, grilled chicken, or a creamy polenta dish.
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