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Recipe video above. Here's a simple, incredibly delicious way to roast mushrooms: tossed in garlic butter then roasted on a high temp to make them golden brown on the outside whilst keeping them juicy on the inside. The addition of olive oil stops the butter from burning and also adds a touch of extra flavour - but the dominant flavour is still butter (and garlic!). The lemon and thyme finishing touch is optional - it's terrific plain - it's an extra flavour option.Serves 2 as a main, 4 - 5 as a side.
View original recipe on recipetineats.comPreheat oven to 220°C/450°F (200°F fan).
Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
Spread on a baking tray and roast for 25 minutes - do not toss or turn.
Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!
(Video here for large mushrooms) Place mushrooms cap side down (ie stems facing up) in a medium baking dish (so they are kind of snug - they shrink).
Spoon 1 tsp of butter over each mushroom, then use the rest to brush the edges (or carefully drizzle over edges).
Drizzle over olive oil, sprinkle with salt and pepper.
Roast for 20 minutes (tender but still a slight firmness) or 25 minutes (tender) - no turning. There will be juices in the pan and plenty pooled in the mushrooms caps.
Squeeze over a bit of lemon juice, sprinkle with thyme. Serve mushrooms, drizzled with pan juices (see notes for serving suggestions).
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