I fell for Roasted Mushrooms in a Browned Butter Garlic and Thyme Sauce on a weeknight when the rain hit and the fridge looked sparse. Think nutty, garlicky, herby mushrooms with crisp edges; they suit steak lovers, veggie fans, and side-dish obsessives, and they take about 30 minutes start to finish.
Easy Roasted Mushrooms Recipe
Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce uses simple ingredients and straightforward steps. You roast the mushrooms, brown the butter, swirl in garlic and thyme, and toss. The oven and a skillet do the heavy lifting. You can scale the recipe up for a crowd or down for two. The flavor stays bold with pantry swaps like dried thyme and jarred garlic.
Ingredients You’ll Need
- Cremini or baby bella mushrooms, 1½ pounds, halved if large (white button also works; mix varieties for deeper flavor)
- Olive oil, 1 tablespoon (helps the mushrooms roast evenly)
- Unsalted butter, 4 tablespoons (use good-quality butter for richer browning; Kerrygold or Plugrá hold up well)
- Garlic, 4 cloves, minced (jarred minced garlic works in a pinch: 1½ teaspoons)
- Fresh thyme leaves, 2 teaspoons (or ½ teaspoon dried thyme)
- Lemon juice, 1 tablespoon (or 2 teaspoons sherry vinegar)
- Kosher salt, 1 teaspoon, plus more to taste
- Freshly ground black pepper, ½ teaspoon
- Optional finish: chopped parsley, grated Parmesan, or a pinch of red pepper flakes
Equipment:
- Rimmed sheet pan
- Large skillet (light-colored stainless or enamel helps you track butter browning)
- Mixing bowl and spatula
- Chef’s knife and board
How to Make Roasted Mushrooms in a Browned Butter Garlic
- Prep Time 10 minutes
- Cook Time 20 minutes
- Total Time 30 minutes
- Heat the oven to 425°F. Pat the mushrooms dry, then toss them with olive oil, half the salt, and half the pepper on a sheet pan.
- Roast for 15–18 minutes, stirring once, until the mushrooms shrink and the edges caramelize. They should look glossy and browned, not steamy.
- Start the sauce while the mushrooms roast. Set a large skillet over medium heat and add the butter. Let it melt, then swirl as it foams. Cook until the milk solids turn toasty brown and the butter smells nutty, 3–5 minutes.
- Stir in the garlic and thyme. Cook 30–45 seconds until the garlic smells fragrant. Pull the skillet off the heat to prevent scorching.
- Add the lemon juice to the skillet and whisk to combine. The sauce will sizzle and smell bright.
- Transfer the hot roasted mushrooms to the skillet. Toss to coat, then season with the remaining salt and pepper. Taste and adjust with a splash more lemon, salt, or pepper.
- Finish with parsley, Parmesan, or red pepper flakes if you like. Serve hot.
Expert Tips & Common Mistakes
- Dry the mushrooms well; moisture on the surface blocks browning.
- Spread the mushrooms in a single layer; crowding steams them and softens the texture.
- Use a light-colored skillet for browning butter; you will see the color shift to golden quickly.
- Pull the butter as soon as the specks look chestnut brown; dark specks taste bitter.
- Add garlic after the butter browns; garlic scorches fast in hot fat.
- Season in layers; a little salt before roasting and a little in the sauce delivers depth.
- Finish with acid (lemon or sherry vinegar); it lifts the rich butter and sharpens the mushrooms.
- Avoid washing mushrooms under a running tap; wipe with a damp towel to prevent sogginess.
Variations I’ve Tried
- Gluten-free: The recipe stays gluten-free as written; use tamari instead of soy sauce if adding a splash.
- Vegan: Use plant butter or 2 tablespoons olive oil plus 1 teaspoon white miso for nutty depth.
- Dairy-light: Use 2 tablespoons butter and 1 tablespoon olive oil.
- Earthy boost: Add ½ teaspoon soy sauce or tamari to the sauce.
- Heat: Add ¼ teaspoon red pepper flakes with the garlic.
- Herby swaps: Try rosemary or sage in place of thyme.
- Umami: Stir in 1 tablespoon grated Parmesan or nutritional yeast at the end.
- Wine note: Deglaze the browned butter with 2 tablespoons dry white wine before the lemon.
How to Serve Roasted Mushrooms
Pile them over creamy polenta, spoon them onto steak or roast chicken, or fold them into warm cooked farro. They also shine on toast with a swipe of ricotta or alongside scrambled eggs. Pour any extra sauce over mashed potatoes or grilled asparagus.
Make-Ahead and Storage
Chill leftovers in a shallow, airtight container for up to 4 days. Freeze for up to 2 months; the texture softens a bit, but the flavor stays bold. Reheat on a hot skillet over medium heat for 3–5 minutes to re-crisp edges, or warm on a sheet pan at 400°F for 6–8 minutes. If the sauce looks tight after chilling, splash in a teaspoon of water or lemon juice while reheating and toss.
Nutrition Information
Calories: about 170 per serving (makes 4). Protein: moderate from mushrooms. Carbs: low and mostly from mushrooms. Fat: higher due to butter; the lemon balances the richness.
Roasted Mushrooms in Browned Butter, Garlic and Thyme Sauce
Ingredients
Instructions
- Preheat oven to 425°F (220°C).
- In a large mixing bowl, toss mushrooms with 1 tablespoon olive oil, salt and pepper.
- Spread mushrooms on a baking sheet in a single layer and roast for 20–25 minutes, stirring once halfway through, until golden and tender.
- While mushrooms are roasting, heat butter and remaining olive oil in a skillet over medium heat.
- Allow butter to cook until it foams, turns golden brown, and smells nutty (about 4–5 minutes).
- Stir in minced garlic and thyme, sautéing for 1–2 minutes until fragrant. Remove from heat.
- Transfer roasted mushrooms to a serving bowl. Drizzle the browned butter, garlic, and thyme sauce over mushrooms and toss well to coat.
- Garnish with chopped parsley, if desired, and serve immediately.