Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce
Total Time:30 minutes
Ingredients
1 pound cremini or button mushrooms, cleaned and halved
4 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon fresh thyme leaves
1 tablespoon balsamic vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 tablespoon fresh parsley, chopped for garnish
Instructions
Start by preheating your oven to 400 degrees Fahrenheit. While the oven is warming up, clean your mushrooms using a damp paper towel to remove any dirt. Avoid soaking them in water as they act like sponges and will 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 beautiful golden brown color with a nutty aroma. Watch it closely, as it can go from browned to burnt very quickly. Once you see the little brown bits at the bottom, remove it from the heat immediately.
Place the mushrooms in a large mixing bowl. Pour the browned butter over the mushrooms, then add the minced garlic, fresh thyme leaves, balsamic vinegar, salt, and pepper. Toss everything together thoroughly until every mushroom is well coated in that fragrant butter mixture.
Spread the mushrooms in a single layer on a large rimmed baking sheet. Avoid overcrowding the pan, as this would cause the mushrooms to steam rather than roast. Place the tray in the oven and roast for about 15 to 20 minutes. Halfway through the cooking time, give them a quick toss to ensure they brown evenly on all sides.
Once the mushrooms are tender and have developed a deep, caramelized exterior, remove them from the oven. Transfer them to a warm serving bowl and sprinkle with fresh parsley. Serve them immediately while the butter sauce is still glossy and warm.
