Few things are as good as crispy-edged, meaty roasted shrooms. Since the whole idea of cooking them like this is to dry them out, don’t wash them by dunking in a giant bowl of water. Just wipe them clean with a damp paper towel or cloth—that way you’re starting out with drier fungi, which means they’ll roast up a little faster.
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup extra-virgin olive oil
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound white mushrooms, cleaned and quartered
- 1 pound cremini mushrooms, cleaned and quartered
Preheat the oven to 425°F.
In a large bowl, combine the melted butter, oil, garlic, thyme, salt, and pepper. Add the white and cremini mushrooms and toss to coat.
Pour the mushrooms onto a large rimmed baking sheet and roast, shaking occasionally, until shriveled but still really juicy, 35 to 40 minutes (depending on the size of your mushrooms).