Garlic butter mushrooms are a quick and impressive side dish that is a staple of meals in our house where the steak is served. They are roasted in the oven just like your favorite vegetables would be and after a quick addition of butter they are ready to be served. This mushroom and garlic butter recipe is so popular in our house that even people who swear they hate mushrooms always end up taking a few seconds. It also happens to be a perfect basic recipe for cooking mushrooms for other dishes.
When it comes to preparing these mushrooms, I just brush the top of them and cut off some of the bottom stems. When I was a kid I used to watch my mother peel the tops of the mushrooms completely, so I thought that was the way to clean them until I worked with a chef who watched me peel the tops of the mushrooms in horror and asked me what I was doing. Since I learned that I didn’t have to peel the tops, I use the mushrooms much more often now, they hardly take any time at all!
16 mushrooms of uniform size in an open cup, stems cut level
3 tablespoons of olive or coconut oil
1/4 c unsalted butter, softened
3 cloves of garlic, finely chopped
2 tablespoons fresh thyme, chopped
1 1/2 tablespoons of lemon juice
salt and freshly ground black pepper to taste
1/4 c fresh breadcrumbs
Preheat the oven to 200C/400F/gas mark 6. Lightly fry the mushrooms, hat side down, in hot oil for 20 seconds.
Place the mushrooms in a shallow roasting tin with the stems facing up.
Mix the butter, garlic, thyme, lemon juice and seasoning. Put a little garlic butter on each mushroom and press the breadcrumbs lightly on top. Refrigerate for later use, or bake immediately for 10 minutes.