Last week I posted a photo on Instagram of fifty-two ounces of sliced mushrooms and asked, “Does this make anyone else weak in the knees?” Aside from a couple of comments from people who said it made them weak in the stomach, most of you clearly share my passion for mushrooms.
If I see a bowl of perfectly cooked mushrooms, I’m dangerously likely to make an exaggerated face plant into it. I can’t resist them: savory, meaty, earthy, nutty—mushroomy in the best way.
My enthusiasm is easy to justify. Mushrooms are great for your health. Per calorie, few foods deliver as much vitamin D, B vitamins, selenium, ergothioneine (an antioxidant that helps protect cells), potassium, copper, beta-glucans, magnesium and phosphorus. On top of that, mushrooms help you feel full longer, so they can be useful for weight control.
Beyond their umami and nutrient profile, mushrooms are a breeze to cook. They require very little technique—a sharp knife and a few thick slices are all you need. Because they’re quick to prepare, you might wonder why this recipe is part of Make Ahead Mondays. There are two main reasons:
- When mushrooms are on sale you can buy in bulk, roast them, and freeze portions to use when prices rise.
- Having roasted mushrooms ready removes a step in dishes that call for smaller amounts—soup, pizza, sandwiches and more.
I’ve shared a large-batch mushroom recipe before, but this version is different and worth adding to your repertoire. It’s simpler, uses fewer ingredients, and yields concentrated mushroom flavor. Seared mushrooms are lovely, but they require constant attention and batch cooking. Roasted mushrooms are far easier: toss, roast, stir once halfway, and they’re done.
Why do these stand out? They roast to a perfect texture—only a light browning at the edges—remaining substantial, juicy and meaty, with fragrant thyme and a touch of nutmeg to boost the mushrooms’ natural flavor. I learned the thyme pairing from my bonus mom, Valerie: thyme pairs with meat, so it works beautifully with mushrooms. Nutmeg, aromatic and earthy, surprisingly complements mushrooms as well. Freshly grated whole nutmeg is worth using if you can; it has far better aroma than pre-ground nutmeg and stores almost indefinitely in an airtight container in a dark cupboard.
You don’t need a special nutmeg tool—use the fine side of a box grater or a Microplane if you have one. A little fresh nutmeg goes a long way and elevates the dish.
With a stash of Roasted Mushrooms in the freezer, I toss them into beef-and-barley soup and risottos, scatter them on pizzas, stuff them into grilled cheese sandwiches, or pile them on steaks, chicken, and burgers. On very busy nights I serve them over polenta or rice with a shower of grated Parmesan or Romano. They fill everyone up and make dinner feel special. How would you use a batch of Roasted Mushrooms with Thyme?
Roasted Mushrooms with Thyme | Make Ahead Mondays
Rebecca Lindamood
Pin Recipe
Ingredients
- 52 ounces of assorted fresh mushrooms *See Notes
- 4 tablespoons extra virgin olive oil
- 1 tablespoon coarsely chopped fresh thyme or 1 teaspoon dried thyme
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- ground black pepper to taste preferably freshly ground
Instructions
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Preheat oven to 375°F.
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Thickly slice or quarter the mushrooms. Arrange them in a single layer on two rimmed 11″ x 17″ baking sheets. Drizzle half the olive oil over each pan, then sprinkle about half the thyme, salt and nutmeg on each. Generously grind black pepper over the mushrooms and stir to coat evenly.
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Roast, stirring once halfway through, for 20 to 25 minutes, until hot and beginning to brown at the edges. Serve immediately or portion into meal-sized containers and freeze for up to 3 months.
Notes
Nutritional information is an estimate. Calculate nutrition using your actual ingredients and preferred tool.
Did you make this recipe?
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