garlic – flavour. Full stop, end of story; and
lemon and thyme (optional) – a drizzle of fresh juice and sprinkle of fresh thyme is a really wonderful way to finish buttery mushrooms. The lemon adds a touch of freshness and thyme adds extra flavour. But it’s optional – because even plain roasted mushrooms are SO GOOD!
How to Roast Mushrooms in the oven
And here’s how to roast mushrooms in the oven – simply toss in butter, oil, garlic, salt and pepper. Spread on baking tray and bake for 25 minutes at 220°C/450°F (hot oven = better colour!). No turning or tossing – you get better colour by leaving the oven closed the whole time!
Large Roasted Mushrooms = juices for drizzling!
This roasted mushroom recipe works equally well for large or small mushrooms, though the directions are slightly different so I’ve included both in the recipe card.
But with the large mushrooms, you will get far more mushroom juices that you can essentially use as a buttery mushroom sauce when serving. The juices pool in the cap of the mushrooms (small mushrooms don’t have the same shape so the juices don’t pool the same way) and in the pan as well.
Here’s a photo of roasted large mushrooms. I really like using large mushrooms to serve as a main dish, as pictured below served on polenta.
