Roasted mushrooms with thyme and smoked salt make for a delightful side dish, ideal for entertaining throughout the year. Richly caramelized and full of flavor, these mushrooms can elevate toast, serve as a vegetarian main, or become the star of a grain bowl.
Preparation Time
5 minutes
Cooking Time
20 minutes
Recipe Categories
Ingredients
- 1 lb assorted mushrooms (chanterelles, morels, oysters, cremini)
- 2 tbsp extra virgin olive oil
- 2 garlic cloves, smashed
- 2 sprigs of thyme
- 1 tsp flaky smoked salt
- 1 tbsp ghee (or salted butter for non-vegan)
- 1 tbsp apple cider vinegar
- 2 tbsp grainy Dijon mustard (optional)
- 1 tsp dried thyme
Instructions
- Remove dirt from mushrooms using a brush or dry cloth. Cut the mushrooms into 1-2 inch pieces, leaving smaller ones whole.
- Preheat a large cast iron skillet over medium-high heat. Add olive oil, garlic, and thyme, cooking for one minute to infuse the oil. Then, add mushrooms, stirring and cooking until caramelized. Avoid overcrowding the pan.
- Let the mixture cool for about 10 minutes. Season with salt and stir again. Mix in butter, vinegar, and mustard, and allow to reduce for one minute.
- Serve right away.
