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!

Roasted mushrooms with thyme garnish in white plate.


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.

Ingredients shown: assorted mushrooms, thyme, butter, and olive oil.
  • 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.

  1. 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)
Roasted mushrooms recipe process collage group one showing cut assorted mushrooms and mixing them in a bowl with seasonings.
  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)
  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)
Recipe collage number two showing laying of mushrooms on parchment paper lined baking sheets and flipping the mushrooms after 15 minutes of cooking.
  1. 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)
  2. 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)
Recipe collage number three showing mixing the roasted mushrooms with butter and doing final seasoning before serving.
  1. Taste test the mushrooms and add more salt, pepper, or thyme as needed. Serve and enjoy! (Photo #6)
Roasted mushrooms atop bowl of polenta.

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.

If you’ve enjoyed this Roasted Mushrooms Recipe or any recipe on this site, give it a 5-star rating and tell us about it in the comments below.

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Roasted Mushrooms

5 from 2 votes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Servings: 6
Roasted mushrooms with butter and thyme is an impressive but easy side that's perfect with any main course!

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

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

Calories: 166kcal | Carbohydrates: 5g | Protein: 4.8g | Fat: 15.9g | Saturated Fat: 4.1g | Cholesterol: 10mg | Sodium: 489mg | Potassium: 482mg | Fiber: 1.5g | Sugar: 2.6g | Calcium: 1mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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9 Comments

    1. Hi Lorraine, you can omit the thyme or replace it with another herb you do like. These are good without any herbs too.

  1. 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.

  2. 5 stars
    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!!!!