Buttery Garlic and Thyme Roasted Mushrooms

This post may contain affiliate links. See my privacy policy for details.

Roasted mushrooms are one of my favorite ways to cook mushrooms! This recipe gives you some really tasty buttery and rich roasted mushrooms to go alongside any main dish you can imagine.

For some more great mushroom recipes try this recipe for Garlic Balsamic Sauteed Mushrooms and Onions, or learn How to Cook Shiitake Mushrooms.

Buttery Garlic and Thyme Roasted Mushrooms

This recipe for buttery roasted mushrooms makes the process of trying to make perfect mushrooms to go with dinner super simple.

Requiring only the mildly fiddly step of trimming and cleaning the mushrooms, this recipe gives you mushrooms that are supple, tender, and buttery with a perfect bite, as well as bursting with herby flavor.

This makes it really easy to be able to chuck these mushrooms into the oven at the end of making dinner, allowing you to time your meal perfectly.

Buttery Garlic and Thyme Roasted Mushrooms Ingredients

Don’t forget to look at the very bottom of the page for the complete recipe card. For this recipe, you’ll need:

• Whole button mushrooms
• Butter
• Olive oil
• Minced garlic
• Thyme
• Sea salt & black pepper
• Fresh thyme or parsley

How To Make Buttery Garlic and Thyme Roasted Mushrooms

• Clean the mushrooms by trimming the stems and wiping the mushrooms with a damp paper towel
• Put all of the mushrooms into a large bowl
• In a measuring cup, mix the melted butter, garlic, thyme, and olive oil
• Pour the mix all over the mushrooms, tossing to mix them completely alongside any desired seasoning
• Turn the bowl out onto a baking sheet in a single layer and bake at 400 Fahrenheit for 10 minutes until they reach your desired doneness
• Remove from the oven and sprinkle with extra herbs as garnish and serve

Is There Any Risk Of Overcooking These Mushrooms?

One of the fascinating qualities of mushrooms that isn’t talked about very often is the fact that you basically cannot overcook them.

Thanks to the unique porous nature of the cell walls of mushrooms, they don’t really get overcooked; there’s no chance of them becoming mealy or chalky like a chicken does when it gets overcooked. Instead, they just get more brown and tasty.

The only real problem with sticking these mushrooms into the oven for as long as you want is the butter, as well as the delicate flavors of the herbs and garlic. Too much time in the oven will give you burnt garlic and charred butter, something no one wants.

If you want to prepare this ahead of time, simply mix all of the components beforehand and then store them in the fridge. That way, when your main meal is about 15 minutes from being done, you can throw the mushrooms in the oven, and they should be cooked at the same time.

Do You Have to Use Button Mushrooms For This Recipe?

Button mushrooms are definitely the most convenient and readily available type of mushrooms available at supermarkets, but that doesn’t mean you have to use them.

If you are lucky enough to gather your own or know a great farmer’s market that stocks fresh and interesting mushroom types, then definitely use those instead.

One thing to keep in mind, though, is to ensure that you still cut the mushrooms to a pretty small size. For example, if you tried this recipe with a King Oyster mushroom without cutting it up, you’d wind up with barely cooked mushrooms and nearing burnt butter.

So keep it consistent, and don’t be afraid to really break apart any other types of mushrooms you try.

Looking for more delicious Side Dishes? Try these out:

• Smoky Pan Fried Potatoes and Onions
• Roasted Broccoli
• Succotash

Happy Cooking,

Karlynn

Pin this to your Side Dish Recipes Board and Remember to FOLLOW ME ON PINTEREST!