If you’re looking for simple and impressive side dishes, you’ll love these Roasted Mushrooms with butter and thyme. These mushrooms are great on their own, but are heavenly when served atop creamy polenta!
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I love a good side dish that has minimal ingredients but still has a “wow” factor.
These roasted mushrooms may look simple, but are so packed with flavor and texture they are sure to impress!
Roasted mushrooms with thyme and butter are an excellent side to hearty main courses like classic pot roast or a ribeye steak, but are also excellent on top of creamy polenta with Parmigiano Reggiano.
And if you’re a fan of mushrooms, check out my mushroom barley soup, or my creamy mushroom soup!
Recipe Ingredients
All ingredients for this recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Mushrooms. I used an assortment of cremini, shitake, and oyster mushrooms but feel free to use any combination of mushrooms you’d like.
- Extra virgin olive oil. Since there are so few ingredients in roasted mushrooms, use a good quality extra virgin.
- Thyme. Use fresh thyme leaves if you can. If you can’t find fresh time, you can substitute with dried thyme. A good rule of thumb when subbing dried herbs is to use 1/3. So for this recipe’s 1 tablespoon of fresh thyme, you’d use 1 teaspoon of dried thyme.
- Butter. Use unsalted butter for easier control over sodium levels.
See the recipe card for complete information on ingredients and quantities.
How to make it
Each number corresponds to the numbered written steps below.
- Preheat the oven to 450f and set the racks toward the center of the oven. Clean and remove the stems from 2 pounds of assorted mushrooms and slice them into quarters. (Photo #1)
- In a large bowl, toss the mushrooms with 5 tablespoons of extra virgin olive oil, 1 tablespoon of fresh thyme leaves, 1 1/2 teaspoons of kosher salt, and 1/2 teaspoon of black pepper. (Photo #2)
- Spread the mushrooms onto 2 parchment paper-lined baking sheets to prevent overcrowding. If the mushrooms appear dry, add a drizzle of olive oil, then place in the oven to roast. (Photo #3)
- After 15 minutes of roasting, use a spatula to flip them over and return to the oven for another 15 – 20 minutes, or until well roasted. (Photo #4)
- Remove the roasted mushrooms from the oven and place in a large bowl. Add 2 tablespoons of unsalted butter and toss to combine. (Photo #5)
- Taste test the mushrooms and add more salt, pepper, or thyme as needed. Serve and enjoy! (Photo #6)
More great side dishes
Here are just a few more of our favorite easy side dishes. For more sides, check out our side dish catalog.
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- Creamed spinach – with shallots and a hint of nutmeg.
- Roasted Brussels sprouts and carrots – with olive oil, salt, and pepper.
- Maple-roasted carrots – with parsley and butter.
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Roasted Mushrooms
Ingredients
- 2 pounds assorted mushrooms cleaned, end of stems removed, and quartered
- 5 tablespoons extra virgin olive oil
- 1 tablespoon fresh thyme leaves
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 2 tablespoons butter
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Instructions
- Preheat oven to 450f and set the racks towards the center of the oven.
- Toss the mushrooms with the olive oil, salt, pepper, and thyme and spread out onto a large baking sheet. Use two sheets, if needed, to not overcrowd the mushrooms.
- Roast the mushrooms for 30-35 minutes, flipping at the halfway point.
- Remove the mushrooms from the oven and place them into a bowl. Add the butter and toss well. Taste test and season with more salt, pepper, or thyme if required. Enjoy!
Notes
- Butter is optional but really glistens the mushrooms up right before serving.
- Leftovers can be saved in the fridge for up to 3 days and can be reheated in the oven until warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I am not a big fan of thyme. Is there something else that can be used instead?
Hi Lorraine, you can omit the thyme or replace it with another herb you do like. These are good without any herbs too.
Jim, I have made these roasted mushrooms once before and served them right away-delicous! I’d like to make them for Thanksgiving and thinking ( and hoping) I can make them a day ahead and then reheat to serve with Thanksgiving dinner……hmmmm…what do you think? Thanks.
Hi Angela, yes, you can definitely make these a day ahead and then reheat and serve. Enjoy!
Leo you have a book? Where do I get it? Thank
Hi Nilda, we don’t have a cookbook yet but it’s something we’re working on.
I have been following you for a while and love all your recipes but mushrooms are the absolute best. I was wondering if you could do a different type of brociole stuffing please. My Italian aunt who was the big cook in our family, has been gone a long time and kept those recipes to herself.! She learned from her mother-in-law so that would be someone from the early 1900s from Italy. Sorry to tell you I don’t know which part of Italy, but she did not use raisins. I’m looking to you for inspiration because I’m too lazy to look myself and you are FABULOUS!!!!
My mom used 🧄 and Parmesan cheese. Still can remember how it tasted.
Great dish I love mushrooms.