Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce
Total Time:30 minutes
Ingredients
1 pound cremini or baby bella mushrooms, cleaned and halved
4 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1 teaspoon balsamic vinegar
Fresh parsley for garnish
Instructions
Preheat your oven to 400 degrees Fahrenheit. While the oven is heating, wipe your mushrooms clean with a damp paper towel to remove any grit. Avoid soaking them in water as they will absorb the liquid and won’t brown properly. Slice the larger mushrooms in half so they are all relatively uniform in size, which ensures even cooking.
In a small saucepan over medium heat, melt the butter. Continue cooking it, whisking constantly, as it begins to foam and pop. Once you see small golden brown bits forming at the bottom and the butter smells toasted and nutty, immediately remove it from the heat. Stir in the minced garlic and fresh thyme, allowing the residual heat to soften the garlic without burning it.
Place the prepared mushrooms in a large bowl or directly onto a rimmed baking sheet. Pour the browned butter mixture over the mushrooms. Add the salt, black pepper, and balsamic vinegar. Toss everything together thoroughly until every mushroom is well coated in that fragrant, golden butter sauce.
Spread the mushrooms in a single layer on the baking sheet. Roast in the preheated oven for 15 to 20 minutes. About halfway through, give them a quick toss to ensure they are browning on all sides. The mushrooms should be tender and caramelized when finished. Garnish with a sprinkle of fresh parsley before serving warm.
