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Close-up of three small bowls filled with a hearty veggie sides recipe featuring mushrooms and beans, garnished with thyme.

Roasted Mushrooms with Thyme and Cayenne

Discover a flavorful and easy way to prepare mushrooms that will become a favorite side dish. This recipe is perfect for health-conscious individuals, home cooks, and plant-based eaters looking to add excitement to their meals.
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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 Shallot Mixture
  • 2 cloves garlic minced
  • 0.5 pound shallots cleaned and sliced thin
  • 1 splash olive oil
  • 2 tablespoon chopped fresh thyme
  • 0.25 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 any larger ones into bite-sized pieces. If using whole small mushrooms, you can leave them as is.
  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 15 minutes. While they are roasting, prepare the shallot mixture.
  4. In the same large bowl (no need to wash), combine the minced garlic, sliced shallots, olive oil, chopped thyme, cayenne pepper, and red wine vinegar. Stir to combine.
  5. After 15 minutes, remove the mushrooms from the oven. Add the shallot mixture to the baking sheet with the mushrooms. Toss everything together to coat evenly.
  6. Return the baking sheet to the oven and roast for another 10 minutes, or until the mushrooms are tender and slightly browned, and the shallots are softened.
  7. Let the roasted mushrooms rest for about 10 minutes before serving. This allows the flavors to meld.

Notes

You can prepare the shallot mixture ahead of time and store it in the refrigerator. Toss it with the mushrooms just before roasting for a quick and flavorful side dish.

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