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 that said it made them weak in the stomach, most of you clearly share my mushroom obsession.
If I see a bowl of perfectly cooked mushrooms, I’m tempted to bury my face in it. I can’t resist them: savory, meaty, earthy, nutty — in short, gloriously mushroomy.
I don’t temper my enthusiasm because mushrooms are actually terrific for your health. Per calorie, they’re one of the best sources of vitamin D, B vitamins, selenium, ergothioneine (an antioxidant that helps protect cells), potassium, copper, beta-glucans, magnesium and phosphorus. To top it off, mushrooms help you feel full longer, so they can be a helpful ally in weight control.
Mushrooms are also incredibly easy to cook. They require very little technique — a sharp knife and a few thick slices or quarters are all you need. Because they’re so quick to prepare, you might wonder why they’re a good candidate for Make Ahead Mondays. There are two reasons:
- When mushrooms go on sale you can buy in bulk, roast them and freeze portions for when prices rise.
- Keeping pre-roasted mushrooms on hand removes a step in dishes that call for smaller amounts — soups, pizzas, sandwiches and more.
I’ve shared a method for cooking a large batch of mushrooms before, but this version is different. It’s simpler, uses fewer ingredients, and still delivers big mushroom flavor. I now prefer this roasted approach: instead of searing in batches and watching a hot pan, you toss everything on sheet pans, roast, and stir once halfway through.
Why do these work so well? The mushrooms come out with just a kiss of browning around the edges — substantial, meaty and juicy — with thyme and a touch of nutmeg to lift their natural flavor. I learned the thyme tip from my bonus mom, Valerie: thyme pairs well with meat, so it pairs well with mushrooms. Nutmeg, with its aromatic, earthy, nutty character, complements the mushrooms beautifully. Freshly grated nutmeg from whole nutmegs is worth seeking out if you can; it’s more fragrant than pre-ground and whole nuts keep almost indefinitely in an airtight container stored in a dark cupboard.
You don’t need a special tool to grate nutmeg — the fine side of a box grater or a Microplane works perfectly.
When I keep a stockpile of roasted mushrooms in the freezer I toss them into beef and barley soup, risottos, pizzas, grilled-cheese sandwiches, and I pile them on steaks, chicken and burgers. On the busiest nights I simply serve the mushrooms over polenta or rice with a grate of Parmesan or Romano. It feeds the family and makes Mama happy. How would you use a stash of Roasted Mushrooms with Thyme?
Roasted Mushrooms with Thyme | Make Ahead Mondays
Rebecca Lindamood
Ingredients
- 52 ounces assorted fresh mushrooms *See Notes
- 4 tablespoons extra virgin olive oil
- 1 tablespoon coarsely chopped fresh thyme (or 1 tsp dried thyme)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly grated nutmeg
- ground black pepper to taste preferably freshly ground or crushed
Instructions
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Preheat the oven to 375°F (190°C).
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Thickly slice or quarter the mushrooms. Arrange them in a single layer on two rimmed baking sheets (about 11 x 17 inches each). Drizzle half the olive oil over each pan, then sprinkle roughly half the thyme, salt and nutmeg on each. Finish with a generous grind of black pepper. Stir gently to coat evenly.
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Roast, stirring once halfway through, for 20–25 minutes, until the mushrooms are heated through and beginning to brown at the edges. Serve right away, or portion into meal-sized containers and freeze for up to 3 months.
Notes
Nutritional information is an estimate and provided as a courtesy. Calculate nutrition with the exact ingredients you use if precise values are needed.
did you make this recipe?
Tag @foodiewithfam on Instagram and use #foodiewithfamily so I can see your version!