Garlic Roasted Mushrooms with Herb Butter

I am always looking for side dishes that are delicious but simple to prepare. This roasted mushroom dish is exactly that. It is so easy yet amazingly satisfying that it can easily replace your entree as well. The mushrooms are cleaned, and tossed wth a garlicky and herb infused butter. the mushrooms are roasted at high heat until golden brown. Brighten the flavor with an additional squeeze of lemon and fresh herbs. The roasting turns them into mouth watering “filet-like” bites. These are so incredibly good, you may skip the turkey or main course. Give this recipe a try- it is sure to become a new staple at your holiday table.

Enjoy!

Garlic Roasted Mushrooms with herb butter- Serves 4-6

8 cups mushrooms, wiped clean, stems removed. Use porcini, portabello, morrels, shitake, button- any kind with do.
1/4 cup, unsalted butter, melted
2 tsp chopped fresh thyme
2 tsp chopped fresh rosemary
2 tsp chopped fresh flat leaf parsley
1 tsp salt
1/2 tsp ground pepper
zest from one lemon
3 cloves garlic, minced
juice from one lemon , reserve 1 tsp

Chop herb finely, reserve a few for the garnish

Method- Prep time- 10 minutes, Baking time 30 minutes

Pre heat oven to 375 degrees.
With a damp clean towel, brush the dirt off of your mushrooms. Remove stems by twisting counter clockwise. Place clean mushrooms in a large bowl. Set aside.
In a small saucepan over low heat, melt butter. Add in garlic, lemon zest, herbs and salt and pepper. Let butter become foamy but not browned. Remove from heat, add in lemon juice. Whisk until ingredients are well blended.
Pour herbed butter over mushrooms and toss gently to coat. Place buttered mushrooms on a large sheet pan.
Roast at 375 degrees for 20 minutes.
Turn the heat up to 400 degrees and roast another 5-7 minutes until mushrooms are golden brown.
Top with fresh herbs.
Squeeze with reserve lemon juice. Serve immediately.

Pour the herb and garlic butter ocer the clean mushrooms

these taste like little bites of steak. So good!

Chef’s notes- I grow my own herbs and use whatever I have in the garden. For this dish, I used rosemary, thyme, lemon thyme and flat leaf parsley- probably any fresh herbs will work- maybe not cilantro.

I started the mushrooms stem side down and then flipped halfway through the roasting process for even baking.

Don’t skip the lemon juice at the end- it really brightens the flavor.

If you make ahead, chill mushrooms and re-heat in a pan. They may give off a lot of extra water than will need to cook off.