Mushrooms add a hearty, meaty texture to any dish, and this recipe combines two delicious varieties sautéed with garlic for maximum flavor! Combining mushrooms in a single dish also amps up the nutritional value considerably. Shiitake mushrooms are rich in vitamin D, and baby portobellos (also known as cremini mushrooms) are full of powerful B-vitamins that support cognitive functioning. You can also use white button mushrooms or experiment with more exotic varieties your local market has to offer. Either way.. you can’t go wrong.
Herb and Garlic Roasted Mushrooms
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 4
Ingredients
- 2 pounds button mushrooms washed, trimmed, and quartered
- 10 sprigs thyme
- 1/3 cup canola oil
- 3 cloves garlic minced
- sea salt and freshly ground black pepper
- 2 tablespoons chopped chives and tarragon for garnish
Instructions
- Preheat oven to 375
- Toss mushrooms with olive oil and season with salt and pepper.
- Place mushrooms on a foil-lined rimmed baking sheet and spread evenly.
- Place thyme sprigs on top of mushrooms and transfer to oven and roast until mushrooms release liquid, approximately 15 minutes.
- Drain liquid into a separate container and reserve for drizzling or as a dipping sauce.
- Coat mushrooms with garlic and return to oven and continue roasting until browned but still tender, about more 30 minutes.
- Discard thyme and transfer to a bowl and toss with chives and tarragon for garnish. Serve while hot.
