Thyme Butter Roasted Mushrooms
- SERVES: 4-6
- PREP: 10 minutes
- TOTAL TIME: 45 minutes
The thyme has come for these veggies.
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
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Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread. It can cook almost anything and will last a lifetime. Naturally nonstick for no-fuss cleanup Use on the stovetop, in the oven, or even over a campfire Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required
