Recipe Background
Dad's Brown Butter 'Shrooms: A savory side speckled with parmesan and perfect for celebrating small victories.
Back in the day, when I was still finding my way post-college, I shared a rather cramped studio with a friend who had a penchant for late-night culinary experiments. One particularly chilly autumn evening, just after landing my first big project as a freelance designer, he decided to celebrate with a dish he swore was foolproof: his dad's brown butter mushrooms. I watched skeptically as he swiftly halved a container of mushrooms, the blade of his knife catching the dim kitchen light. As the fungi tumbled into the bowl with sliced red onions, I couldn't help but join in, sprinkling fresh thyme and a good dose of black pepper. The kitchen began to fill with a comforting aroma as we tossed everything together, feeling like mad scientists crafting the perfect creation.
The magic really came alive with the browned butter. He melted it methodically, instructing me to watch it carefully until it turned a nutty golden hue. Its rich fragrance mingled effortlessly with the roasting veggies as we spread them out on a well-worn baking sheet. Slathered in golden butter and a generous scattering of parmesan cheese, those mushrooms transformed into something truly special. We devoured them while recounting tales of our favorite childhood meals, feeling accomplished in both work and home life. A little trick we learned — never overcrowd the baking sheet to allow the mushrooms to roast evenly. This dish became our go-to for any mini-celebration.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon fresh thyme chopped
- 1/2 teaspoon ground pepper
- 1/4 teaspoon salt
- 1 (16-ounce) container mushrooms halved
- 1 cup red onion sliced
- 1 tablespoon butter
- 2 tablespoons parmesan cheese grated
Directions
- Preheat the oven to 450 degrees F.
- In a large bowl, add the oil, the thyme, the pepper, and the salt and stir to combine.
- Add the mushrooms and the onions to the oil mixture and toss to coat.
- Transfer the mushroom mixture to a large, rimmed baking sheet, spreading it out evenly.
- Roast the mushroom mixture, stirring once, until the mushrooms are cooked through, about 15-18 minutes.
- In a small skillet over medium heat, melt the butter.
- Cook the melted butter, while stirring constantly, until browned, about 2 minutes.
- Transfer the mushroom mixture to a medium bowl. Drizzle the mushrooms with the browned butter and sprinkle them with the parmesan cheese.
- Toss the mushroom mixture to coat them in the browned butter and the parmesan.
- Serve.
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