Garlic Butter Mushrooms are a quick and impressive side dish that can be a staple for meals in any house where steak is served. They roast in the oven just like your favorite vegetables would and after a quick toss in some butter they are ready to be served.
When it comes to preparing these mushrooms, brush the tops of them clean and cut a tiny bit off the bottoms of the stems. It’s easy to roast these mushrooms, just drizzle mushrooms with melted butter mixed with minced garlic, drizzle with oil then roast for 20 to 25 minutes at 200C/400F.
Finish with a fresh squeeze of lemon juice to cut through all the buttery goodness, as well as a sprinkle of a fresh herb such as thyme.
- 4 cups mushrooms, best to get a mix of varieties, cut into 1-inch pieces
- ⅔ cup extra virgin olive oil
- 12 garlic cloves, 8 whole and 4 finely grated on a Microplane or cheese grater
- 5 sprigs thyme
- black pepper
- ½ teaspoon crushed red pepper flakes
- 2 tablespoons sherry vinegar or cider vinegar
- 1 plum tomato, seeded and diced
- 2 tablespoons chopped parsley
- 1 teaspoon pimentón smoked Spanish paprika
- 2 tablespoons chopped roasted and salted cashews or peanuts
- Heat oven to 400 degrees. In a shallow roasting pan, mix together mushrooms, 1/3 cup of the olive oil, whole garlic cloves and thyme. Season with salt and pepper to taste.
- Roast, stirring occasionally, until mushrooms are golden brown and just starting to crisp, about 30 minutes. Remove from the oven, and discard thyme and garlic.
- Arrange the mushrooms in a shallow bowl, 6 to 8 inches in diameter.
- In a small sauté pan, heat the remaining 1/3 cup olive oil until shimmering. Add grated garlic and red pepper flakes.
- Sauté until golden brown, and immediately add vinegar, tomato, 1 tablespoon of the parsley, and a pinch of salt.
- Remove from heat and immediately pour over the mushrooms.
- Garnish with the remaining 1 tablespoon chopped parsley, pimentón, and chopped cashews.
- Serve immediately, while bubbly and hot. If desired, serve with grilled crusty bread.