This is one of those decadent dishes that taste like it's taken an hour for the flavor to develop. Secret is, it only took 20 minutes.
Mushrooms contain so much flavor and they're uber versatile, I almost always have them on hand. Especially when cooking a weeknight, when you want a fast meal! As a meaty vegetable, they can easily be the shining star of your meal. I love to sauté or roast — like what we'll do in this recipe.
With just olive oil and salt, the mushrooms will begin to caramelize in the oven and omit juices. Oh, and the delicious smell! The savory aroma that lingers in your kitchen will definitely have your mouth watering. Serve these at a dinner party, potluck, or as a side dish for a simple Tuesday dinner.
roasted mushrooms + sage garlic butter
serves 4 - 6, 5 min prep + 15 min cook time
1 lb sliced mushrooms
2 garlic cloves, minced
4 tablespoons unsalted butter
1 teaspoon olive oil
handful of sage
cracked pepper and sea salt
In a saucepan, melt the butter with a few bunches of sage on a medium low flame until it begins to foam. When the butter begins to brown (not burn, brown specs will appear), turn flame down.
Add the garlic and shallots and cook until they become soft and fragrant. Add pepper and salt to taste.
Add olive oil and allow to heat up for another minute. Remove the sage and add the mushrooms in the pan and toss until thoroughly covered in the butter. Add in some fresh sage leaves and mix so the mushrooms can absorb the flavors, no more than 10 minutes.
When ready to serve, carefully plate the mushrooms so the sage is visible and pour the garlic over. Garnish with fresh sage and enjoy immediately.