If you say you aren’t a fan of mushrooms, then you haven’t tried these Brown Butter Roasted Mushrooms. These guys are easy to make and SO delicious. Perfect on their own as a side, but great in a number of other dishes.
Brown Butter Roasted Mushrooms
Mushrooms – love or hate? I won’t judge you either way, but I do have to say, you would ADORE them if you had them the following way:
- bathed in brown butter
- covered in garlic
- splashed with balsamic vinegar
- roasted into an umami oblivion
I mean, doesn’t that sound heavenly??
These have actually become something I make at the beginning of the week as a sort of meal prep option. I make a double or triple batch, and the first night of the week we have them as a side. The second, third, and fourth nights (if they even make it to this point), I throw them in barley bowls and salads for a added dose of heartiness or nestle a few of them on top of a ricotta-smothered crostini. I also love slicing the mushrooms up and throwing them into eggs along with a little bit of boursin cheese. (<– What a way to start the day, right?)
How to make Brown Butter Roasted Mushrooms
- Add butter to a small baking sheet. Place in the oven and melt until the butter turns a deep golden brown. (Try to control yourself as the smell permeates your entire house.
- Pull the pan out and toss the mushrooms in the butter and little bit of olive oil. Roast for 10 minutes.
- Pull the mushrooms out and season with salt. Sprinkle garlic over mushrooms. Make sure none of the garlic is touching the pan, otherwise it will burn.
- Roast another 10 or so minutes until he garlic and mushrooms are cooked through.
- Pull the mushrooms out, sprinkle with chopped parsley and serve!
Does it matter what kind of mushroom I use?
Yes and no. I love cremini mushrooms for their heartiness, and flavor, and while white button mushrooms would work, they lack a little bit of the earthiness I love about cremini mushrooms. Portabella mushrooms, shiitake or oyster mushrooms would provide a similar earthiness, so if you did have to make a substitution, I’d use one of those.
Why do you wait to salt the mushrooms?
So mushrooms are known for releasing a ton of water when they cook. Salt is a trigger for releasing that moisture, so you really want to wait to salt them until the mushrooms are properly browned, otherwise they may never achieve that beautiful golden exterior we all love about mushrooms.
Tips and Tricks for Recipe Success
- Make sure your mushrooms are completely dry. If they have any moisture, they will steam instead of roast
- Use a dry paper towel to get any dirt and debris off the mushrooms
- When you sprinkle the garlic on top, make sure none of it touches the pan. Garlic burns easily, and if it’s on a hot pan in a hot oven, it will immediately crisp up and burn
- Do a quick seasoning check at the end of cooking. They will likely need another generous dose of salt to finish them off.
- Don’t crowd the pan! Use a large enough sheet pan so no one mushroom is touching another.
- 1 lb cremini mushrooms
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 2 large garlic cloves
- 2 tbsp balsamic vinegar
- Preheat oven to 425 degrees.
- Use a dry paper towel to clean mushrooms
- Add butter to a small sheet pan. Place in the oven until butter is melted and a deep brown color and smells nutty.
- Once butter is brown, remove from the oven and toss with mushrooms and olive oil. Roast for 12 minutes. Remove from the oven again and add salt. Toss. Sprinkle with garlic, but make sure the garlic only goes on the mushrooms. Roast another 8-10 minutes until mushrooms are brown and cooked.
- Remove from the oven and toss with balsamic vinegar. Sprinkle with chopped parsley.
Nutrition Information:Yield: 4 Serving Size: 4 oz mushrooms
Amount Per Serving: Calories: 170 Total Fat: 16g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 23mg Sodium: 301mg Carbohydrates: 7g Fiber: 1g Sugar: 3g Protein: 3g