Roasted Mushrooms in a Browned Butter

Roasted Mushrooms in a Browned Butter is one of those side dishes I come back to again and again—rich, earthy, and deeply savory. The mushrooms become tender and caramelized in the oven, while the browned butter adds a nutty, golden finish that makes every bite irresistible. It’s simple, elegant, and full of flavor with barely any effort.

Why You’ll Love This Recipe

I love how this dish brings out the best in mushrooms. Roasting concentrates their flavor and gives them a perfect bite, while browned butter adds a luxurious layer without overpowering their earthiness. It’s a quick recipe that pairs well with steaks, chicken, pasta, or even as a toast topping. It looks fancy but comes together fast, making it ideal for weeknights or dinner parties.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Mixed mushrooms (cremini, button, shiitake, or your favorite variety)
• Olive oil
• Salt
• Black pepper
• Garlic cloves, minced (optional)
• Fresh thyme or rosemary (optional)
• Unsalted butter
• Fresh parsley or chives (for garnish)
• Lemon juice (optional, to brighten the flavor)

Directions

I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper.

I clean the mushrooms with a damp paper towel and trim the stems if needed, then toss them in olive oil, salt, pepper, and fresh herbs if I’m using them.

I spread the mushrooms out in a single layer on the baking sheet and roast for 20–25 minutes, flipping halfway through, until they’re golden and slightly crisp on the edges.

While the mushrooms roast, I make the browned butter. In a small skillet, I melt the butter over medium heat and let it cook until it foams, turns golden, and smells nutty—about 4–5 minutes. I swirl the pan often and watch closely to avoid burning it.

If I’m using garlic, I stir it into the browned butter right at the end to soften slightly without burning.

When the mushrooms come out of the oven, I transfer them to a serving bowl and pour the browned butter over the top.

I finish with a squeeze of lemon juice and a sprinkle of fresh herbs before serving warm.

Servings and timing

This recipe serves 4 as a side dish.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I add a splash of balsamic vinegar or soy sauce before roasting for added umami.

For a creamy finish, I stir in a spoonful of crème fraîche or goat cheese after tossing with browned butter.

When I want extra crunch, I top the mushrooms with toasted breadcrumbs or crushed nuts.

I occasionally mix in roasted shallots or pearl onions for more depth.

If I’m serving them over toast or polenta, I double the butter for a saucier finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.

To reheat, I warm them in a skillet over medium heat with a splash of oil or butter until heated through.

I avoid microwaving if I can—it softens the mushrooms too much and loses the crisp edges.

FAQs

Do I need to wash mushrooms before roasting?

I avoid soaking them in water, as they absorb moisture. Instead, I wipe them clean with a damp paper towel or brush off any dirt.

What’s the best mushroom for this recipe?

I love using cremini or a mix of wild mushrooms like shiitake and oyster for texture and flavor variety, but even basic button mushrooms work beautifully.

How do I know when the butter is browned?

It turns golden brown and smells nutty. I swirl the pan often and remove it from heat as soon as I see brown specks forming on the bottom.

Can I make this ahead?

Yes, I often roast the mushrooms ahead and reheat them with the browned butter just before serving for best flavor.

Is lemon juice necessary?

Not at all, but I find a small splash helps cut through the richness of the butter and brightens the whole dish.

Conclusion

Roasted Mushrooms in a Browned Butter is a side dish that proves simple ingredients can create bold, beautiful flavors. Whether I’m serving it with a main dish or piling it onto toast, this recipe always feels like something special. Earthy, buttery, and perfectly roasted—it’s a dish I love sharing and making any time of year.

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