Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Meaty chestnut mushrooms roasted until golden and juicy with garlic, thyme and a knob of butter.
Side dish. Good with steak, roast chicken or a full English breakfast. Find a main
Equipment: Roasting tin
Measures and names
Ingredients
- 500 g chestnut mushrooms (cremini mushrooms), halved or quartered if large
- 1 tbsp olive oil
- 15 g butter, diced
- 3 garlic cloves, thinly sliced
- 4 thyme sprigs
- 1 tbsp flat-leaf parsley, chopped
- Salt and black pepper
Method
- Heat the oven to 220°C (fan 200°C).
- Toss the mushrooms with the oil, garlic, thyme and seasoning in a roasting tin and dot with the butter.
- Roast for 18-20 minutes, stirring halfway, until golden and juicy.
- Scatter with parsley and serve with the pan juices spooned over.
Swaps and tips
Don't wash the mushrooms; wipe them with damp kitchen paper so they roast rather than steam. Use olive oil instead of butter for a vegan version.
Easy variations
- Add a splash of soy sauce or tamari at the end
- Finish with a spoonful of crème fraîche
- Use a mix of mushrooms including portobello
- Add a pinch of chilli flakes
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 3 g | 1 g | 2 g | 5 g | 65 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
