Oven Roasted Wild Mushrooms With Garlic And Thyme Recipes

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ROASTED MUSHROOMS WITH GARLIC & THYME



Roasted Mushrooms with Garlic & Thyme image

Provided by CakesCottage

Categories     Appetiser - Side Dish

Time 35m

Number Of Ingredients 10

16 even-sized open cup mushrooms, stalks cut level
3 tbsp olive or vegetable oil
2 cloves garlic, chopped very finely
3 tbsp unsalted butter, softened
2 tbsp fresh thyme, chopped
½ tsp garlic powder
5 tbsp fresh breadcrumbs
1½ tbsp lemon juice
salt and freshly ground black pepper to taste
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Steps:

  • Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.
  • Arrange the mushrooms in a a 9x13 cooking dish (or whatever rectangular oven-proof dish you have on hand) with the stalks facing upwards.
  • In a small bowl, mix together the butter (make sure its softened), garlic, thyme, lemon juice and seasoning.
  • Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.
  • Either refrigerate for later use, or bake immediately in the oven for 15 minutes or golden around the mushroom cap.

ROASTED GARLIC MUSHROOMS



Roasted Garlic Mushrooms image

Provided by Valerie Bertinelli

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 8

2 pounds mixed mushrooms, such as baby bella, shiitake or shimeji, cleaned
1/4 cup melted unsalted butter
2 tablespoons extra-virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cloves garlic, sliced
2 sprigs rosemary
2 sprigs thyme

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the mushrooms, melted butter, olive oil, salt, pepper, sliced garlic, rosemary sprigs and thyme sprigs to a 9-by-13-inch baking dish. Toss the ingredients together until evenly combined.
  • Bake until the mushrooms are softened and slightly browned, 30 to 35 minutes. Remove the pan from the oven and discard the rosemary and thyme sprigs.
  • Serve immediately or keep at room temperature until ready to serve.

OVEN ROASTED MUSHROOMS WITH GARLIC AND THYME



Oven Roasted Mushrooms with Garlic and Thyme image

Oven Roasted Mushrooms with Garlic and Thyme are super easy to make and the perfect addition to your weeknight dinners or holiday feast. Done in 15 minutes.

Provided by Gina Kleinworth

Categories     Appetizer     Side Dish

Number Of Ingredients 7

1 pound cremini or button mushrooms
1 tablespoon olive oil
2 cloves garlic (minced)
1 teaspoon fresh thyme (minced)
1 teaspoon kosher salt
½ teaspoon black pepper
Fresh herbs (parsley, chives, or thyme, for garnish)

Steps:

  • Preheat the oven to 425F.
  • Use a damp towel or sponge or rub any dirt off the outside of the mushrooms.
  • Place the mushrooms on a large baking sheet and drizzle with olive oil. Sprinkle over the garlic, thyme, salt and pepper and toss to combine.
  • Roast the mushrooms for 8-10 minutes, or until they are just tender. Serve with a garnish of fresh herbs and enjoy.
  • Store any leftover mushrooms in an airtight container in the fridge for up to three days.

ROASTED MUSHROOMS WITH GARLIC



Roasted Mushrooms With Garlic image

Provided by Elaine Louie

Categories     dinner, easy, weekday, main course, side dish

Time 45m

Yield 2 appetizer servings or 2 side servings

Number Of Ingredients 13

4 cups mushrooms, best to get a mix of varieties, cut into 1-inch pieces
2/3 cup extra virgin olive oil
12 garlic cloves, 8 whole and 4 finely grated on a Microplane or cheese grater
5 sprigs thyme
Salt
black pepper
1/2 teaspoon crushed red pepper flakes
2 tablespoons sherry vinegar or cider vinegar
1 plum tomato, seeded and diced
2 tablespoons chopped parsley
1 teaspoon pimentón smoked Spanish paprika
2 tablespoons chopped roasted and salted cashews, or Marcona almonds, or peanuts
Grilled bread, for serving optional

Steps:

  • Heat oven to 400 degrees. In a shallow roasting pan, mix together mushrooms, 1/3 cup of the olive oil, whole garlic cloves and thyme. Season with salt and pepper to taste. Roast, stirring occasionally, until mushrooms are golden brown and just starting to crisp, about 30 minutes. Remove from the oven, and discard thyme and garlic. Arrange the mushrooms in a shallow bowl, 6 to 8 inches in diameter.
  • In a small sauté pan, heat the remaining 1/3 cup olive oil until shimmering. Add grated garlic and red pepper flakes. Sauté until golden brown, and immediately add vinegar, tomato, 1 tablespoon of the parsley, and a pinch of salt. Remove from heat and immediately pour over the mushrooms.
  • Garnish with the remaining 1 tablespoon chopped parsley, pimentón, and chopped cashews. Serve immediately, while bubbly and hot. If desired, serve with grilled crusty bread.

OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILI OIL



Oven-Roasted Wild Mushrooms With Goat Cheese And Chili Oil image

Provided by Amanda Hesser

Categories     roasts, appetizer, side dish

Time 35m

Yield 8 servings

Number Of Ingredients 10

8 cups thinly sliced mushroom caps (like portobello, shiitake or oyster mushrooms), about 2 pounds
olive oil
3 garlic cloves, minced
1/4 cup finely sliced shallots
Salt and pepper
1/2 teaspoon dried chile de arbole (sold in Hispanic markets)
1 teaspoon ancho chili powder (sold in Hispanic markets)
8 ounces goat cheese, cut into 8 slices
2 dried New Mexico chili peppers (sold in Hispanic markets), stemmed and seeded
3 tablespoons fresh thyme leaves

Steps:

  • Preheat oven to 425 degrees. In a large bowl, combine mushrooms, 3 tablespoons olive oil, garlic and shallots, and salt and pepper to taste. Mix until the ingredients are lightly coated with oil.
  • Arrange evenly in one layer in a large, heavy roasting pan and roast until tender, about 15 minutes. Remove from pan, and let cool.
  • Prepare chili oil: in a blender, combine 1 cup olive oil, the New Mexico chilies, the chile de arbole and ancho powder. Puree. Strain through a fine strainer, and reserve. (Recipe to this point can be made a day ahead.)
  • To serve, preheat the oven to 425 degrees. Place the mushrooms in a large baking dish, drizzle with 1/2 cup chili oil and top with cheese slices. Bake until hot, 5 to 8 minutes. Remove from oven, garnish with thyme, and drizzle with a little more chili oil (any remainder will keep for three days). Serve hot.

Nutrition Facts : @context http, Calories 119, UnsaturatedFat 3 grams, Carbohydrate 6 grams, Fat 8 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 281 milligrams, Sugar 2 grams

ROASTED WILD MUSHROOMS



Roasted Wild Mushrooms image

Serve these smoky mushrooms as an accompaniment to chicken or pork.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

1 1/2 pounds wild mushrooms, trimmed and brushed clean
4 tablespoons olive oil
2 tablespoons unsalted butter, melted
Coarse salt and freshly ground pepper
1 to 2 tablespoons fresh thyme leaves

Steps:

  • Preheat oven to 400 degrees. In a 9-by-13-inch baking dish, toss mushrooms with oil and butter. Season with salt and pepper, and sprinkle with thyme. Roast until golden and cooked through, about 40 minutes. Remove from oven; serve hot.

BALSAMIC-THYME ROASTED MUSHROOMS



Balsamic-Thyme Roasted Mushrooms image

This easy side dish comes out super flavorful and juicy with a hint of sweetness from the balsamic. A perfect complement to a grilled steak, mashed potatoes, and a nice glass of cabernet.

Provided by France C

Categories     Fruits and Vegetables     Mushrooms

Time 35m

Yield 4

Number Of Ingredients 8

cooking spray
1 pound white button mushrooms
4 stalks green onions
2 tablespoons olive oil
2 tablespoons balsamic vinegar
2 teaspoons minced fresh thyme leaves
½ teaspoon salt, or more to taste
¼ teaspoon black pepper

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
  • Gently clean off mushrooms with a damp paper towel. Cut off stems and discard. Cut any larger mushrooms in half so mushrooms are all about the same size and place in a medium bowl.
  • Cut the white parts of the green onions into 1/2-inch pieces and add to the mushrooms. Thinly slice the green parts and set aside for later.
  • Whisk oil, vinegar, thyme, 1/2 teaspoon salt, and pepper together in a small bowl. Drizzle over the mushroom mixture and toss to coat. Place in a single layer on the prepared baking sheet.
  • Roast in the preheated oven for 10 minutes. Flip mushrooms over and roast for an additional 10 minutes. Remove from the oven and season with more salt, if desired. Sprinkle with reserved green onion parts.

Nutrition Facts : Calories 95.1 calories, Carbohydrate 6.2 g, Fat 7.2 g, Fiber 1.6 g, Protein 3.8 g, SaturatedFat 1 g, Sodium 300.9 mg, Sugar 3.3 g

ROASTED MUSHROOMS W/ OLIVES, GARLIC & THYME



Roasted Mushrooms w/ Olives, Garlic & Thyme image

Make and share this Roasted Mushrooms w/ Olives, Garlic & Thyme recipe from Food.com.

Provided by Sue Freeman

Categories     Vegetable

Time 40m

Yield 2 serving(s)

Number Of Ingredients 7

1/2 lb white mushroom, washed (halved if small or quartered if large)
1 tablespoon olive oil
salt and pepper
1 clove garlic, minced
2 teaspoons fresh thyme leaves
6 kalamata olives, pitted & coarsely chopped
1 teaspoon balsamic vinegar

Steps:

  • Heat oven to 450 degrees F.
  • Toss mushrooms with olive oil and season with salt and pepper.
  • Place in a single layer in a shallow roasting pan or jelly roll pan.
  • Roast for 12 to 15 minutes until released juices are nearly evaporated and outside edges have just begun to brown.
  • Remove pan from oven and turn mushrooms with spatula.
  • Continue roasting until liquid has completely evaporated and mushrooms are uniformly brown, 5-10 minutes longer.
  • While mushrooms roast, combine olives, garlic and thyme in a medium bowl.
  • Add roasted mushrooms and vinegar and toss to coat.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 105.2, Fat 8.6, SaturatedFat 1.2, Sodium 103.8, Carbohydrate 5.7, Fiber 1.7, Sugar 2.7, Protein 3.8

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