- 12 ounces mixed mushrooms (340g)
- 4 cloves garlic chopped
- 8 sprigs thyme leaves only
- ½ stick salted butter (4 tablespoons / 57g)
- 2 tablespoons oil
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.
- 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.
Calories: 199kcal | Carbohydrates: 7g | Protein: 2g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 109mg | Potassium: 283mg | Fiber: 2g | Sugar: 2g | Vitamin A: 448IU | Vitamin C: 4mg | Calcium: 17mg | Iron: 1mg