Roasted Button Mushrooms
serves 4-6
Like many vegetables, mushrooms take on a succulent quality when roasted in the oven with a little olive oil and some fresh thyme. A splash of lemon juice at the end brightens them up. Serve these as a side or piled onto garlic-rubbed toast as a starter or a snack.
2 pounds button mushrooms
1 tablespoon olive oil
2 teaspoons chopped fresh thyme leaves
1 tablespoon freshly squeezed lemon juice
prep: 10 minutes
total: 25 minutes
large bowl
baking sheet
1. Preheat the oven to 500 degrees and put the rack in the lowest position.
2. Prep the mushrooms: Wipe away any soil or dark spots with a damp paper towel. Remove and toss the stems, then cut the mushrooms in half.
3. In a large bowl, toss the mushrooms with the olive oil and thyme, then sprinkle them lightly with salt and pepper. On a baking sheet, spread them in a single layer, leaving space between them.
4. Roast mushrooms on the bottom rack, turning them once or twice by shaking the pan or stirring with a spatula, until the mushrooms are tender and brown in spots, about 12-15 minutes.
5. Sprinkle with lemon juice and more salt and pepper to taste.
