Easy Roasted Mushrooms with Browned Butter, Garlic, and Thyme

There’s something truly magical about the humble mushroom when it’s roasted to perfection. These Roasted Mushrooms in a Browned Butter, Garlic, and Thyme Sauce are a simple yet elegant side dish that transforms any meal into a special occasion. Whether you’re serving them alongside a hearty roast or as part of a vegetarian feast, this recipe is a guaranteed crowd-pleaser.

What makes this dish so special? It’s all about the flavor explosion! The mushrooms become tender with golden, caramelized edges from roasting, and the browned butter sauce, infused with garlic, thyme, and a hint of lemon, takes them to the next level. This dish is easy enough for a weekday dinner yet sophisticated enough for holiday gatherings.

I first made this recipe on a cozy fall evening when all I wanted was something warm, savory, and deeply satisfying. The earthy aroma of mushrooms roasting in the oven paired with the nutty, garlicky richness of browned butter filled my kitchen, and it’s been a favorite ever since.

Why You’ll Love This Roasted mushrooms with browned butter

• Ridiculously easy: Just a few pantry staples and fresh mushrooms come together in under 30 minutes.
• Deep, complex flavors: Roasting brings out the mushrooms’ natural sweetness, while the browned butter adds a nutty depth.
• Crowd-pleaser: Perfect for everything from family dinners to dinner parties.
• Customizable: Use your favorite mushrooms and adjust the seasoning to suit your taste.

Preparation Time and Servings

• Total Time: 30 minutes
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
• Servings: 4
• Nutritional Info (Per Serving):
  • Calories: ~180
  • Protein: 4g
  • Carbs: 6g
  • Fat: 15g

Ingredients

For the Mushrooms

• 1 pound mushrooms (button, cremini, or a mix): Cleaned and trimmed. Cremini adds a rich, earthy flavor, while button mushrooms are mild and versatile.
• 1 tablespoon oil: Olive oil or avocado oil for roasting.
• Salt and pepper to taste

For the Browned Butter Sauce

• 1/4 cup butter: Unsalted, for a perfectly balanced browned butter.
• 2 cloves garlic, chopped: Freshly chopped garlic releases the most flavor.
• 1 teaspoon thyme, chopped: Fresh thyme is aromatic, but dried works in a pinch.
• 1 tablespoon lemon juice: Adds a bright, zesty finish.
• Salt and pepper to taste

Step-by-Step Instructions

1. Preheat and Prep

• Preheat your oven: Set it to 400°F (200°C).
• Prep the mushrooms: Gently wipe the mushrooms clean with a damp cloth. Trim any tough stems if necessary. Toss them in a bowl with oil, salt, and pepper to coat evenly.

2. Roast the Mushrooms

• Spread on a baking sheet: Arrange the mushrooms in a single layer on a baking sheet. Overcrowding can cause them to steam instead of roast, so use a second sheet if needed.
• Roast: Place the mushrooms in the oven and roast for about 20 minutes, flipping them halfway through. You’ll know they’re ready when they’re golden brown and slightly crispy around the edges.

Pro Tip: Use parchment paper for easy cleanup and to prevent sticking.

3. Make the Browned Butter Sauce

• Melt the butter: In a small saucepan, melt the butter over medium heat. Stir occasionally as it bubbles and foams.
• Watch for browning: When the foam subsides and the butter turns a golden brown with a nutty aroma, it’s ready.
• Add garlic and thyme: Immediately remove the pan from heat and stir in the chopped garlic and thyme. The residual heat will gently cook the garlic without burning it.
• Finish with lemon juice: Stir in the lemon juice for a touch of acidity.

Pro Tip: Browning butter can happen quickly, so don’t walk away! Watch for the color to change to a light amber.

4. Toss and Serve

• Combine: Remove the roasted mushrooms from the oven and transfer them to a large bowl. Pour the browned butter sauce over the mushrooms and toss to coat evenly.
• Season: Taste and adjust with additional salt and pepper if needed.
• Serve immediately: These mushrooms are best enjoyed warm while the butter is still velvety.

How to Serve The Roasted mushrooms with browned butter

Here are some fantastic ways to serve these roasted mushrooms:

• As a side dish: Pair with grilled chicken, steak, or roasted salmon for a hearty meal.
• On toast: Pile them onto a slice of crusty bread for a rustic appetizer.
• In pasta: Toss with fettuccine or spaghetti for an instant pasta upgrade.
• With rice or quinoa: A quick and delicious vegetarian meal.

Additional Tips

1. Choose the right mushrooms: For a meatier texture, go for cremini or portobello mushrooms. Exotic varieties like shiitake or oyster mushrooms work wonderfully too.
2. Dry the mushrooms well: Moisture can prevent proper browning, so make sure they’re dry before roasting.
3. Experiment with herbs: Swap thyme for rosemary, parsley, or sage for different flavor profiles.
4. Double the sauce: If you love extra sauce, consider doubling the browned butter mixture—it’s so good, you’ll want to drizzle it on everything!
5. Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best results.

Recipe Variations

• Spicy Mushrooms: Add a pinch of red pepper flakes to the browned butter for a little kick.
• Herb Swap: Use rosemary or sage for a woodsy, aromatic twist.
• Vegan Version: Substitute the butter with vegan butter or olive oil and skip the browning step.
• Cheesy Finish: Sprinkle grated Parmesan or crumbled feta over the mushrooms before serving.

Freezing and Storage

• To Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
• To Freeze: Spread cooked mushrooms on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container for up to 3 months. Reheat in the oven or a skillet to maintain texture.

Reheating Tip: Avoid microwaving to prevent soggy mushrooms; instead, warm them in a hot skillet.

Special Equipment

• Baking sheet: Ensures even roasting.
• Parchment paper: For mess-free cooking.
• Small saucepan: For browning the butter.

FAQs

1. Can I use margarine instead of butter?
Yes, but you won’t get the same nutty flavor as browned butter.

2. Can I use dried thyme?
Absolutely! Use 1/3 of the amount since dried herbs are more concentrated.

3. Can I make this ahead of time?
You can roast the mushrooms in advance, but toss them in the browned butter just before serving for the best flavor.

4. What if I don’t have fresh garlic?
Garlic powder works in a pinch; start with 1/4 teaspoon and adjust to taste.

Conclusion

These Roasted Mushrooms in a Browned Butter, Garlic, and Thyme Sauce are a simple yet show-stopping dish that’s perfect for any occasion. With their caramelized edges and rich, savory flavor, they’re destined to become a favorite in your recipe rotation.

I’d love to see your take on this recipe! If you try it, snap a picture and tag me on Instagram or leave a comment below. Happy cooking! 🍄