Roasted Mushrooms with Brown Butter and Parmesan
 
Makes 4 servings
Ingredients
  • 2 (8-ounce) containers fresh baby portobello mushrooms*, quartered
  • 2 (3.5-ounce) containers fresh shiitake mushrooms, stemmed and sliced
  • 1 large shallot, sliced (about ½ cup)
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 5 fresh thyme sprigs
  • 2 tablespoons unsalted butter
  • 2 teaspoons sherry vinegar
  • 2 tablespoons shaved Parmesan cheese
  • Garnish: fresh thyme leaves
Instructions
  1. Preheat oven to 450°. Line a rimmed baking sheet with foil.
  2. In a large bowl, combine mushrooms, shallot, oil, salt, pepper, and thyme sprigs. Transfer mixture to prepared pan.
  3. Bake until mushrooms are golden brown and shallots are tender, 25 minutes.
  4. Meanwhile, in a small saucepan, heat butter over medium heat. Cook, stirring constantly, until butter turns a medium-brown color and has a nutty aroma, about 5 minutes.
  5. Transfer cooked mushrooms to a large bowl, discarding thyme. Drizzle with brown butter and vinegar; toss to combine. Sprinkle with Parmesan. Garnish with thyme leaves, if desired.
Notes
*Baby portobello mushrooms are often sold as creminis or “Baby Bellas.”
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/roasted-mushrooms-brown-butter-parmesan/