Garlic Butter Roasted Mushrooms
Last Updated on January 14, 2021 by Betty Davies
These delicious sliced roasted mushrooms are cooked with garlic butter and thyme for one delicious vegetable side dish. Super simple and easy to make with just a few ingredients. This tasty side is sure to impress!
Garlic and mushrooms work so well together and throw some butter and thyme in the mix and you are on to a winner!
These garlic butter roasted mushrooms are so simple to make but are so so delicious! Roasting the mushroom slices really enhances the natural flavors for one tasty vegetable side dish.
For more mushroom recipes, be sure to check out my creamy garlic mushrooms and mushroom gravy.
Why you will love these roasted garlic butter mushrooms!
- Easy: Simply toss the ingredients together and roast them Easy peasy!
- Simple ingredients: With four main ingredients, you don’t need to plan an extra trip to the store to whip up these beauties.
- Dietary info: These roasted mushrooms are vegetarian and gluten-free.
Ingredients
- Mushrooms: I used a mixture of three mushrooms for this recipe; cremini, shitake and oyster.
- Garlic: Use freshly chopped garlic for the best flavor.
- Thyme: Thyme has a wonderful earthy flavor that works so well with the mushrooms.
- Butter: I used salted butter. If you use unsalted, add in 1/4 teaspoon of salt to the mushrooms when you mix them.
- Oil: I used olive oil, but any high heat oil will work well like vegetable, canola or avocado.
How to make garlic butter roasted mushrooms
Be sure to scroll down for the full recipe!
- Toss the mushroom slices together with the rest of the ingredients (photo 1).
- Place on a baking sheet and roast (photo 2).
Recipe Variations
These garlic butter roasted mushrooms are pretty delicious as they are, but you can easily adapt them to suit your tastes or fit in with what you have to hand.
- Use different types of mushrooms. I like to use a mix, but you can make them with just one. Most edible mushrooms will work well.
- Use different herbs. Thyme works great with these, but oregano or rosemary will both work great too.
- Make this dish vegan by using a plant-based butter.
- I found that they didn’t need any additional seasoning, but feel free to add a little pepper or salt before roasting.
Frequently Asked Questions
These mushrooms are best served right out of he oven. You can prep them a day ahead of time and keep them covered in the fridge until you are ready to cook them.
Yes, but don’t go crazy! It’s important to remove the dirt on the mushrooms, but they are super absorbent, so don’t immerse them in water or they’ll become soggy when cooked. Wipe them well with a damp paper towel and you are good to go.
Because I used several types of mushrooms off different sizes, I opted to slice them. If you are only using button mushrooms or small white mushrooms then you can roast them whole.
Serving Suggestions
These garlic butter roasted mushrooms are great to serve with roasted meats like chicken or turkey and they make a great accompaniment to steak. You can also serve them up on toast for a tasty breakfast or brunch, or even add them to pizza.
Recipe Notes and Tips
- Ensure that the mushrooms are well coated in the butter and oil so that they brown all over.
- Place the mushrooms in a single layer on a sheet pan. If they are too crowded, they will steam rather than roast. If you double the recipe, use a larger baking sheet or cook them in batches.
- Slice the mushrooms fairly thickly as they will shrink in size during roasting.
- If you have an older baking sheet, line it with foil so that the mushrooms don’t stick.
More vegetable side dishes
- Whole Roasted Onions In Foil
- Roasted Beet Wedges with Balsamic
- Honey Mustard Brussels Sprouts with Bacon
- Maple Roasted Butternut Squash
- Pumpkin Mash with Cinnamon
If you’ve tried this recipe, be sure to leave a star rating and a comment below!
Garlic Butter Roasted Mushrooms
Ingredients
- 12 ounces mixed mushrooms (340g)
- 4 cloves garlic chopped
- 8 sprigs thyme leaves only
- ½ stick salted butter (4 tablespoons / 57g)
- 2 tablespoons oil
Instructions
- Pre heat the oven to 430F / 220c.
- Slice the mushrooms. Keep them fairly thick as they will shrink when roasted.
- Place in a large bowl with the chopped garlic and thyme leaves.
- Melt the butter and pour over the mushrooms
- Add the oil and toss to combine.
- Place in a single layer on a baking sheet and roast for 15 to 20 minutes.
Notes
- Ensure that the mushrooms are well coated in the butter and oil so that they brown all over.
- Place the mushrooms in a single layer on a sheet pan. If they are too crowded, they will steam rather than roast. If you double the recipe, use a larger baking sheet or cook them in batches.
- Slice the mushrooms fairly thickly as they will shrink in size during roasting.
- If you have an older baking sheet, line it with foil so that the mushrooms don’t stick.
