March 29, 2017
Dinner, Side Dishes, Vegetables,
Mushrooms, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Ladies Luncheon, Sunday Dinner, Oven Roast, Gluten-Free, Low Carbohydrate, No Eggs, Sugar-Free, Vegetarian, Make it from scratch, Kosher Dairy more
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"Tasty, buttery roasted mushrooms."
Toss the mushrooms in the oil, salt and pepper, place on a baking sheet in a single layer and.
Roast in a preheated 400F/200C oven until they start to caramelize, about 20 minutes, mixing half way through.
Cook the butter over medium heat until it starts to turn a nice hazelnut brown, remove from heat and mix in the garlic, thyme and lemon juice.
Toss the roasted mushrooms in the browned
Butter and season with salt and pepper to taste.
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I found some mushrooms on special, and when searching, luckily found this wonderful recipe.
I made this exactly as written..... AND.....
This recipe ain't half bad, actually its really, really good!
Very easy to make and and tastes really wonderful, made in the butter. Which I must admit is my major failure in healthy eating "It always tastes better with butter", and this recipe is no exception.
Served on a separate serving plate with with our roast these were scoffed down in no time. No chance for seconds at all!
Not a chili freak here, but one suggestion was that they would be awesome with some dried chili flakes.... but I am going to ignore that one again next time. ;-)
Enjoyed by all here. Perfect flavour combination and great texture in the mushrooms.
Thanks Shadows, making this one again for sure.