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Ingredients
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Mushrooms & aromatics
Seasoning & fat
Finish & garnish
Method
Mushrooms & aromatics
- 1
- 2
Prep aromatics
Peel and thinly slice the shallot. Smash and finely mince the garlic cloves. Strip thyme leaves from stems and roughly chop if the leaves are large. Combine garlic, shallot, and thyme so they are ready to add.
Seasoning & fat
- 3
Toss with oil and seasoning
Place the prepared mushrooms in a large bowl. Add 2 tablespoons extra-virgin olive oil, 1 tablespoon melted (or softened) unsalted butter, 1 teaspoon sea salt, and 1 teaspoon freshly ground black pepper. Add the minced garlic, sliced shallot, and thyme leaves. Toss thoroughly so each mushroom piece is evenly coated.
- 4
Arrange for roasting
Spread the mushrooms in a single layer on a rimmed baking sheet lined with parchment paper or a lightly oiled sheet. Ensure pieces are not crowded; use two sheets if needed. Drizzle any remaining oil from the bowl over the mushrooms.
- 5
Finish & garnish
- 6
Finish and adjust seasoning
Remove the mushrooms from the oven. Immediately add the optional teaspoon of lemon juice (if using) and toss to brighten the flavor. Taste and adjust salt and pepper as desired.
- 7
Garnish and serve
Transfer to a serving bowl. Sprinkle with 1 tablespoon chopped flat-leaf parsley and, if using, 2 tablespoons grated Parmesan. Serve hot as a side, on toasted bread, or tossed with pasta or polenta.