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Close-up of a bowl filled with braised mushrooms, kidney beans, and onions, garnished with thyme. A delicious veggie sides recipe.

Roasted Mushrooms with Shallots and Thyme

Discover a simple yet flavorful roasted mushroom side dish that's perfect for any meal. This recipe highlights the natural taste of mushrooms with aromatic thyme and shallots, offering a delicious way to incorporate more vegetables into your diet.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 10 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Mushrooms
  • 4 pound mushrooms combination of crimini, royal trumpet, maitake, and oyster mushrooms
  • 1 tablespoon grapeseed oil
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
For the Dressing
  • 2 cloves garlic minced
  • 1/2 pound shallots cleaned and sliced thin
  • 1 splash olive oil
  • 2 tablespoon chopped fresh thyme
  • 1/4 teaspoon cayenne pepper
  • 2 teaspoon red wine vinegar

Equipment

  • Baking sheet
  • Large bowl

Method
 

  1. Preheat your oven to 400°F (200°C). Clean the mushrooms and cut them into bite-sized pieces. If using larger mushrooms like king trumpets or maitake, you may need to tear them apart.
  2. In a large bowl, toss the mushrooms with grapeseed oil, salt, and pepper. Spread them in a single layer on a baking sheet.
  3. Roast the mushrooms for 20-25 minutes, or until they are tender and have released most of their liquid. Stir them halfway through the cooking time.
  4. While the mushrooms are roasting, prepare the dressing. In a small bowl, whisk together the minced garlic, sliced shallots, olive oil, chopped thyme, cayenne pepper, and red wine vinegar.
  5. Once the mushrooms are roasted, transfer them back to the large bowl. Pour the dressing over the warm mushrooms and toss gently to combine. Let them sit for about 10 minutes to allow the flavors to meld.
  6. Serve warm as a delicious side dish.

Notes

For make-ahead convenience, you can roast the mushrooms and prepare the dressing separately up to 2 days in advance. Store them in airtight containers in the refrigerator. Toss them together and warm gently before serving.

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