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!**
dairy-free, gluten-free, nut-free, vegan, vegetarian
- 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
- 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.
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