Roasted Mushrooms | Delicious earthy mushrooms heavy with garlic and thyme. Roasted in the oven to golden perfection. These roasted mushrooms are a wonderful side dish. Perfect for serving with a steak or roast chicken. Or use them to make a delicious mushroom sauce for stirring through pasta.
These roasted mushrooms with garlic and thyme is one of those dishes that tastes amazing, but no matter what you do it doesn’t photograph well. This must be my 5th attemp at getting the recipe to you! And I have officially given up trying to make this look pretty pretty.
Instead I am going for the scratch and sniff option! Go on give it a go!
Did you smell it?
The beautiful sweet garlic.
The fragrant aromatic lemon thyme.
The comforting creamy smell of good butter.
The earthy rich smell of mushrooms.
The grassy fresh smell of fresh parsley and the nose tingling pop of black pepper.
How good is scratch and sniff blogging?!?!?!?!!? 😉
This dish is beautiful before it is cooked. Just look at the roasting tray of mushrooms. It is so pretty. But the finished product is all about the taste. And let me tell you that taste is AMAZING!
In all seriousness, the day they invent a way for me to send food aromas through my blog, well that is the day you all need to buy bigger pants! #notevensorry
There are few things better in this world than the smell of garlic, thyme and butter. It is up there with my favourite smells ever.
Come on, tell me you have favourite smells too!!!!!
Yes? No? Come on share!!! I’ll tell you mine. (in no particular order)
- Freshly washed babies (oh that just pulls on my heart strings)
- The smell of the garden after the rain. (Fresh, delicious and clean)
- L’Air du Temps perfume (Because it reminds me of my Mother)
- The smell of fresh cut grass. (memories of being 10 and having the whole summer holidays ahead of you)
- The smell of the ocean on a winters day. (The most perfect place to be. Wrapped in a scarf and warm socks)
- Old Spice after shave (It smells like Stew and always makes me happy)
- Fried onions. (They just make you hungry!!!)
- Coffee at 6am. (Wake up juice!)
- Warm bread fresh from the oven (Hello fresh bread!!!!!)
I am surprised there isn’t more food in there! 😉
Turns out I am a perfume/aftershave loving, horticulture/nature appreciating, sleep deprived, baby loving foodie.
Tell me what do you love the smell of????
Anyway. These roasted mushrooms aren’t the prettiest, but I don’t care because prettiness fades. What matters is what is inside. And when it comes to food that means how it tastes. And these taste good!!!!! Real Good!!!!!
So get mushrooms in the oven, pour a glass of wine and raise a toast to food that tastes amazing!
p.s Should I make more scratch and sniff recipes???? 😉
Why not pin these Roasted Mushrooms for later. Pin it here
Delicious earthy mushrooms heavy with garlic and thyme. Roasted to golden perfection. These roasted mushrooms are a wonderful side dish. Perfect for serving with a steak or roast chicken. Or for just stirring through pasta.
You can change the measurement from US to metric at the bottom of this list
- 5 cups mushrooms - any mushrooms work. I use the standard white mushrooms you can buy at the supermarket
- 3 cloves garlic
- 3 stems fresh lemon thyme (or regular thyme)
- 1/2 stick butter
- cracked black pepper
- Fresh parsley for garnish
Preheat oven to 400ºF/200ºC.
- Cut the mushrooms into quarters (or smaller if you are using the large field mushrooms) and place them into a baking dish. (you want them to be fairly tightly packed)
- Finely chop the garlic and scatter it over the mushrooms.
- Pull the leaves from the thyme, add them to the mushrooms.
- Cut the butter into small cubes and add it to the mushrooms along with plenty of salt and black pepper.
- Roast for 10 minutes, then carefully stir and roast for a further 10 minutes until the mushrooms are golden browned.
- Scatter with fresh parsley and serve immediately.
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