Roasted mushrooms with shallot butter

by Caitlin Saniga

Shallots, thyme and lemon zest help to dress up these super easy roasted mushrooms.

• 1 pound baby bella mushrooms, wiped clean and stems trimmed
• olive oil
• 1/2 teaspoon salt
• pepper
• 3 1/2 tablespoons unsalted butter
• 1 large shallot, finely diced
• 1/2 teaspoon chopped fresh thyme
• 1 teaspoon lemon zest

Position a rack in the center of the oven and heat the oven to 450 degrees. Line a rimmed baking sheet with parchment. In a medium bowl, toss the mushrooms with enough of the olive oil to coat generously, the salt, and a few grinds of pepper.

Turn the mushrooms onto the baking sheet and arrange them stem side down. If the mushrooms cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Roast the mushrooms until brown on the bottom, 15 to 20 minutes. Flip and continue to roast until browned on the top, about 5 more minutes.

Place the mushrooms in a serving bowl.

To make the shallot butter, heat the butter in a small pan over medium heat. Once it’s completely melted, add the shallots and cook, stirring frequently, until they’ve browned, 8 to 10 minutes. Remove from the heat, and stir in the thyme and zest. Pour the shallot butter over the mushrooms, tossing to coat. Serve warm.

Makes 4 side-dish servings.

Recipe adapted from: Fine Cooking

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