Garlic Butter Roasted Mushrooms

Ingredients

• 500g / 1lb mushrooms (, button or Swiss brown / cremini OR 8 large (like portabello))
• 50g / 3 tbsp unsalted butter (, melted)
• 1 tbsp olive oil
• 2 garlic cloves (, finely minced)
• 1/2 tsp each salt and pepper
• 1 1/2 tbsp lemon juice
• 1 tsp fresh thyme leaves ((parsley also good for colour))

Steps

1. 1

   Preheat oven to 220°C/450°F (200°F fan).

2. 2

   Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.

3. 3

   Spread on a baking tray and roast for 25 minutes - do not toss or turn.

4. 4

   Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!

5. 5

   (Video here for large mushrooms) Place mushrooms cap side down (ie stems facing up) in a medium baking dish (so they are kind of snug - they shrink).

6. 6

   Spoon 1 tsp of butter over each mushroom, then use the rest to brush the edges (or carefully drizzle over edges).

7. 7

   Drizzle over olive oil, sprinkle with salt and pepper.

8. 8

   Roast for 20 minutes (tender but still a slight firmness) or 25 minutes (tender) - no turning. There will be juices in the pan and plenty pooled in the mushrooms caps.

9. 9

   Squeeze over a bit of lemon juice, sprinkle with thyme. Serve mushrooms, drizzled with pan juices (see notes for serving suggestions).