Before we go too far, let me ensure you that I still think raw mushrooms are one of the nastiest foods on earth. Nasty. Vile. Tiny rot-scented sponges in my salad? No. But cooked mushrooms, that’s become the newest member in my most-beloved-recipes category.
*Photo would go here if we hadn’t inhaled them too quickly*
Roasted Mushrooms – serves 2
super easy, rich and earthy, an almost meaty texture
Note: These things are going to look terrible while cooking. It’s ok, they’ll be fine in the end.
1 pound white button mushrooms: wash, cut off woody stem ends, quarter them
2 Tablespoons extra-virgin olive oil
kosher salt and fresh black pepper
6-8 springs fresh thyme
- Set rack in oven to the middle, preheat oven to 400F
- Toss mushrooms with the olive oil in a large bowl and season with the salt & pepper
- Layout on rimmed baking sheet
- Scatter the thyme sprigs evenly over the top.
- Roast until the mushrooms have released all their liquid and the liquid has evaporated. The mushrooms will be quite brown, about 30-45 minutes depending on your oven.
- Discard the thyme and serve
(or eat most of them right off the pan while the rest of dinner is finishing up)