Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce
Total Time:30 minutes
Ingredients
24 ounces cremini or button mushrooms, cleaned and halved
4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon fresh thyme leaves
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
2 tablespoons vegetable broth mixed with 1 teaspoon apple cider vinegar
1 teaspoon fresh lemon juice
Fresh parsley, chopped for garnish
Instructions
Preheat your oven to 400 degrees Fahrenheit. While the oven is heating, clean your mushrooms using a damp paper towel to remove any dirt. Avoid soaking them in water as they will absorb the liquid and become soggy. Slice the mushrooms in half, or leave them whole if they are very small, to ensure they roast evenly.
In a small saucepan over medium heat, melt the butter. Continue to cook it, whisking constantly, until it begins to foam and then turns a golden brown color with a nutty aroma. Watch it closely because it can go from browned to burnt very quickly. Remove from the heat immediately once you see the brown bits at the bottom of the pan.
Stir the minced garlic, fresh thyme, salt, and pepper into the browned butter. Let it sit for a minute so the heat from the butter can release the oils from the herbs and garlic. Stir in the vegetable broth and vinegar mixture to add a bit of acidity and depth to the sauce.
Place the mushrooms in a large bowl or directly onto a rimmed baking sheet. Pour the herb-infused brown butter sauce over the mushrooms and toss them thoroughly until every piece is well-coated. Spread them out in a single layer to ensure they roast rather than steam.
Place the baking sheet in the oven and roast for about 18 to 20 minutes. Halfway through the cooking time, give the mushrooms a quick toss to ensure even browning. The mushrooms are done when they are tender and have a deep, caramelized color on the edges.
Remove the pan from the oven and drizzle the fresh lemon juice over the hot mushrooms. This adds a bright finish that cuts through the richness of the butter. Sprinkle with fresh parsley and serve immediately while hot.
