Get out your sheet pan and try these roasted mushrooms glazed with garlic butter and fresh herbs, an easy side dish for a family or holiday.
ingredient
- 2 pounds cremini mushrooms, or baby bella
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt, or sea salt
- ½ teaspoon black pepper, more for garnish
- 2 tablespoons melted butter
- 2 teaspoon soy sauce
- 2 teaspoons balsamic vinegar
- 2 teaspoons minced garlic
- 2 teaspoon chopped thyme, or 1 teaspoon dried
- 1 teaspoon parsley
Directions
- Heat the Oven – Set the oven rack to the lowest position. Heat to 450ºF (232ºF).
- Prepare the Mushrooms – Rinse and dry the mushrooms, then trim the stems. Leave small mushrooms whole (1 to 1 ½-inch), halve medium-sized (1 ½ to 2-inches), and quarter large-sized (larger than 2-inches).
- Season the Mushrooms – In a large bowl, combine mushrooms, olive oil, salt, and pepper. Spread the seasoned mushrooms evenly on a large rimmed baking sheet.
- Roast – Roast until the liquid from the mushrooms has evaporated, about 25 to 30 minutes. Remove the mushrooms from the oven and carefully stir with a spatula.
- Add the Sauce – In a small bowl, combine melted butter, soy sauce, balsamic vinegar, minced garlic, and thyme. Pour the mixture over the roasted mushrooms. Stir to combine and roast until the garlic is fragrant and the sauce reduces, about 3 to 5 minutes.
- To Serve – Transfer to a serving platter and garnish with parsley and black pepper.
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