Description
A delicious side dish featuring roasted mushrooms sautéed in a rich browned butter sauce with garlic and fresh thyme, finished with a splash of lemon juice for brightness. This recipe brings out earthy flavors of mushrooms complemented by the nutty butter and aromatic herbs.
Ingredients
Scale
Mushrooms
- 1 pound mushrooms (button, cremini, or other), cleaned
- 1 tablespoon oil
- Salt and pepper to taste
Browned Butter Sauce
- 1/4 cup butter
- 2 cloves garlic, chopped
- 1 teaspoon thyme, chopped
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Prepare Mushrooms. Clean the mushrooms thoroughly and pat dry. Heat 1 tablespoon of oil in a skillet over medium-high heat.
- Roast Mushrooms. Add the mushrooms to the hot skillet, season with salt and pepper, and cook until they release their moisture and begin to brown, about 8-10 minutes.
- Make Browned Butter Sauce. In a separate pan, melt the 1/4 cup butter over medium heat. Continue cooking it until it turns golden brown and develops a nutty aroma, being careful not to burn it.
- Add Garlic and Thyme. Add the chopped garlic and thyme to the browned butter and sauté for about 1 minute until fragrant.
- Combine and Finish. Pour the browned butter sauce over the roasted mushrooms in the skillet. Stir gently to coat the mushrooms well. Add lemon juice and adjust seasoning with salt and pepper to taste.
- Serve. Remove from heat and serve warm as a flavorful side dish to your main meal.
Notes
- Use a mix of mushroom varieties for more depth of flavor.
- Be attentive while browning butter to avoid burning, which can impart bitterness.
- Fresh thyme works best, but dried thyme can be used in a pinch—use about half the amount if dried.
- This dish pairs wonderfully with roasted meats or as a topping for toasted bread or polenta.
Keywords: roasted mushrooms, browned butter sauce, garlic thyme mushrooms, easy sides, vegetarian mushroom recipe