Roasted Mushrooms, The Perfect Roasted Side Dish

Delicious earthy mushrooms heavy with garlic and thyme. Roasted to golden perfection. These roasted mushrooms are a wonderful side dish. Perfect for serving with a steak or roast chicken. Or for just stirring through pasta.


  • 5 cups mushrooms - any mushrooms work. I use the standard white mushrooms you can buy at the supermarket
  • 3 cloves garlic
  • 3 stems fresh lemon thyme (or regular thyme)
  • 1/2 stick butter
  • salt
  • cracked black pepper
  • Fresh parsley for garnish


  1. Preheat oven to 400ºF/200ºC.
  2. Cut the mushrooms into quarters (or smaller if you are using the large field mushrooms) and place them into a baking dish. (you want them to be fairly tightly packed)
  3. Finely chop the garlic and scatter it over the mushrooms.
  4. Pull the leaves from the thyme, add them to the mushrooms.
  5. Cut the butter into small cubes and add it to the mushrooms along with plenty of salt and black pepper.
  6. Roast for 10 minutes, then carefully stir and roast for a further 10 minutes until the mushrooms are golden browned.
  7. Scatter with fresh parsley and serve immediately.