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These garlic butter mushrooms are roasted until golden and packed with flavor from a homemade garlic butter sauce. Perfectly caramelised and finished with lemon and herbs, they make a show-stopping side or a savory snack all on their own.
Ingredients
- Mushrooms: any kind works but small ones like button or cremini caramelise best and soak up the butter beautifully
- Garlic: use garlic confit for a mellow flavor or finely minced raw garlic for more punch
- Olive oil: high quality extra virgin olive oil boosts richness and depth
- Butter: unsalted butter forms the creamy garlic base
- Thyme: fresh or dried thyme adds a bold earthy note
- Parsley: fresh parsley brightens the final dish with color and freshness
- Lemon: fresh juice cuts through the richness and lifts the flavor
- Salt and pepper: enhances all the natural umami in the mushrooms
Step-by-Step Instructions
- Make the Garlic Confit:
- Preheat the oven to low heat around 120 degrees Celsius or 250 Fahrenheit. Submerge peeled garlic cloves in olive oil in a baking dish. Cover and bake for 1 to 2 hours until soft and golden
- Prepare the Garlic Butter:
- In a small pot over low heat combine garlic confit butter and thyme. Stir gently until the butter melts and flavors meld. Alternatively microwave in short intervals stirring in between
- Toss the Mushrooms:
- Place mushrooms in a large mixing bowl. Add the garlic butter and season with salt and pepper. Toss gently to coat every mushroom thoroughly
- Roast to Perfection:
- Spread mushrooms out in a single layer on a baking tray. Drizzle with olive oil and roast at 220 degrees Celsius or 450 Fahrenheit for 25 minutes. Do not stir to ensure they caramelise
- Finish and Serve:
- Remove from oven. Squeeze over fresh lemon juice and sprinkle with parsley. Serve warm
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Storage Tips
Store leftover garlic butter mushrooms in an airtight container in the fridge for up to three days. Reheat gently in a skillet or oven to retain their texture. Avoid microwaving as it can make them soggy.
Ingredient Substitutions
If you cannot find garlic confit use six cloves of minced raw garlic. For a dairy free version swap the butter for plant based alternatives. Thyme can be replaced with rosemary or oregano for a different herbal touch.
Serving Suggestions
These mushrooms are amazing with steak roast chicken grilled skewers or served over a slice of toasted sourdough. For a vegetarian meal try spooning them over creamy polenta or mixed into pasta.
Cultural Context
Garlic and mushrooms are beloved in Mediterranean and French cuisine where they are often paired with butter and herbs. This simple dish pays tribute to that classic combination with a modern roasted twist.
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Frequently Asked Recipe Questions
- → Can I use any type of mushrooms?
Yes, you can use any variety like button, cremini, or portobello. Smaller mushrooms caramelize better in the oven.
- → How do I make garlic confit?
Submerge peeled garlic cloves in olive oil and bake at low heat (120°C/250°F) for 1–2 hours until golden and soft.
- → Can I substitute garlic confit with fresh garlic?
Yes, use 6 finely minced raw garlic cloves if garlic confit is not available. The flavor will be sharper but still delicious.
- → Do I need to stir the mushrooms while roasting?
No, avoid stirring to allow proper caramelisation on the mushroom surfaces.
- → What herbs go best with garlic butter mushrooms?
Fresh thyme and parsley add great contrast to the rich garlic butter. You can also try rosemary or chives.
- → Can I prepare these mushrooms ahead of time?
Yes, roast them ahead and reheat gently in the oven or stovetop before serving for best texture and flavor.