Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce

This tasted really good! But I guess I cooked it a little too long as it didn't make much. I even added more water to it and it still only came out like maybe a cup and a half. If you're making this recpie for more than 2 people, double it. Also, I had everything on hand except the shallots so I used regular sweet onion instead and it still tasted great. I used Shiraz as the red wine. Overall a really good recipe!

This was delicious...I use sweet onion instead of shallots. The only other changes I made was to use a beef consumme and I added one wedge of laughing cow light cheese which thickend it instead of the cornstarch and water and made it more flavorful. I added my leftover pork tenderloin (elegant pork tenderloin) to the sauce and will have it as's a gourmet meal.

Roasted Mushrooms in a Browned Butter, Garlic and Thyme Sauce

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes Servings: 4


1 pound mushrooms, cleaned
1 tablespoon oil
salt and pepper to taste
1/4 cup butter
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1 tablespoon lemon juice
salt and pepper to taste

  • Toss the mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and roast in a preheated 400F/200C oven until they start to caramelize, about 20 minutes, mixing half way through.
  • Cook the butter over medium heat until it starts to turn a nice hazelnut brown, remove from heat and mix in the garlic, thyme and lemon juice.
  • Toss the roasted mushrooms in the browned butter and season with salt and pepper to taste.

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