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. 

By Kennesha Buycks
Prep

5 minutes

Cook

20 minutes

Categories

dairy-free, gluten-free, nut-free, vegan, vegetarian

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

  1. 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.
  2. 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.
  3. Cool for about 10 minutes. Season with salt and stir again. Add butter, vinegar and mustard. Stir and let reduce for one minute.
  4. Serve immediately.