This recipe for roasted mushrooms with thyme and smoked salt is a cozy, hearty side dish for entertaining all year round. Caramelized and bursting with flavor, these mushrooms would also be incredible on top of toast, as a vegetarian main, or as the centerpiece to a grain bowl.
**This recipe is from our Tastemakers interview with Kennesha Buycks. Read the full story here!**
Roasted Mushrooms with Thyme and Smoked Salt
Serves 4-6
Caramelized and bursting with flavor, these mushrooms are a delicious side dish, and would also be incredible on top of toast or in a grain bowl.
Prep
5 minutes
Cook
20 minutes
Categories
Ingredients
- 1lb assorted mushrooms (chanterelles, morels, oysters, cremonis)
- 2tbs EVOO
- 2 cloves garlic, smashed
- 2 sprigs thyme
- 1 tap flaky smoked salt
- 1 (or more) tbs ghee (or salted butter for non-vegan)
- 1 tbs apple cider vinegar
- 2 tbs grainy dijon mustard (optional)
- 1 tsp thyme
Instructions
- Clean dirt from mushrooms using a pantry brush or a dry towel. Chop the mushrooms into 1-2 inch pieces and if small, leave them whole.
- Heat a large cast iron pan over medium-high heat. Add olive oil, garlic and thyme and cook for one minute to flavor the oil. Add mushrooms, stir and cook until caramelized. Do not overcrowd pan.
- Cool for about 10 minutes. Season with salt and stir again. Add butter, vinegar and mustard. Stir and let reduce for one minute.
- Serve immediately.
Can’t wait to try this! This sounds incredible!
Cool for 10 min or cook for 10 min. ?
Stir and cook until caramelized.
Cool for about 10 minutes.
I may have missed it, but I didn’t see mention of the importance of cold pressed vs expeller pressed oil and the difference between the two.
Thyme was mentioned twice. Sprigs and a teaspoon. Do you add sprigs and 1 teaspoon at the same time? Looks yummy.