A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.

Roasted Mushrooms in a Garlic, Thyme, Brown Butter Sauce

Roasted Mushrooms in a Garlic, Thyme, Brown Butter Sauce

Tonight I tried a recipe that had popped up in my Pinterest feed from closetcooking.com.

You can find the recipe here.

This definitely moved to my Pinterest board for recipes that I have tried and are worth keeping.

I didn’t have quite enough mushrooms, so ended up with too much sauce, and I didn’t share later (because there weren’t enough–I ate them all).

The other mistake I made, other than not enough mushrooms, was thinking that the mushrooms were too big and cutting them into chunks.  I really should have left them whole.  I forgot how much they shrink up after roasting.

While they were roasting, I got together the butter, thyme, garlic, and lemon juice for the sauce.

The recipe doesn’t really say how long it takes to brown the butter, and I had not done it in so long I couldn’t remember.  A quick google told me 5-8 minutes over medium heat.

Then I added the thyme, garlic and lemon juice.

After tossing the roasted mushrooms with the sauce, I put into a serving bowl.  They look so tiny and sad.


So, to recap, great recipe.  Next time I will:

1. Use the full pound of mushrooms

2. Leave the button mushrooms whole

3. Brown the butter over medium heat 5-8 minutes

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