Garlic Butter Roasted Mushrooms are a perfect side dish for any occasion. Mushrooms are often served around the holidays– there’s an elegance to them, something that seems fancy. Another reason is that mushrooms actually have a season. While you can find them in your grocery stores year round, they are most plentiful during the fall and winter.
Many people say they don’t like mushrooms– to most of them, I say, you haven’t had mushrooms prepared well!
So here we go.
Mushrooms are best when simply prepared. Start by washing them, but keep it gentle so they don’t tear. Trim the stems if they are extra long, but leave the stems attached. Spread them out into a single layer on a baking sheet. Now for the magic.
Brush some melted Fresh Churned Garlic Butter over the top. Be generous– this stuff is delicious. After that, it’s a sprinkle of chopped fresh thyme, and some salt and pepper.
Roast them in the oven to 15-20 minutes. Don’t over cook them! We want the mushrooms to be tender but not mushy!
- 2 lbs whole mushrooms, cleaned and stems trimmed
- 5 T Fresh Churned Garlic Butter, melted
- 2 T fresh thyme, chopped
- Salt and pepper, to taste
- Fresh parsley, chopped, for garnish
- Preheat oven to 425° F.
- Arrange mushrooms in a single layer on a baking sheet. Brush mushrooms with melted Garlic Butter. Sprinkle fresh thyme over the top, and season with salt and pepper.
- Bake at 425° F for 15-20 minutes, or until mushrooms are tender.
- Garnish with fresh parsley, and serve.