Simple perfection: Roasted Mushrooms with garlic butter, finished with a fresh squeeze of lemon and thyme leaves. I love how “meaty” mushrooms are – great meat free meal option. And don’t assume this is unhealthy just because it’s made with butter – you will be amazed at the nutrition (for a very generous serving!).
“Bring it on, I can take it!!” I thought, half laughing and half deflated with resignation at the ridiculousness of my Post-Holiday-Bad-Luck Curse.
I got back from Fiji on Saturday night. And yesterday morning (Sunday), I stood in my kitchen, drenched with filthy water leaking alarmingly heavily through the ceiling, midway through making Italian Ricotta Doughnuts for Mother’s Day Lunch (frying! I was FRYING!!).
I desperately unplugged all my appliances (think Vitamix, Kitchenaide, food processor – all the valuable stuff, of course) sitting right underneath the worst of the leaks, carefully manoeuvring to avoid the stream of water coming through the ceiling light, worried I would electrocute myself.
Buckets and bowls were almost useless – water was leaking so rapidly from so many places, running down the walls. Piles of towels and desperate mopping efforts were futile.
And I laughed out loud. I always joked about how I run into bad luck when I am on or return from holidays.
Joking no more. This Post-Holiday-Bad-Luck Curse is now officially a thing in my life.
There was that time I was in Austria and I broke my ankle horse riding. Landed myself in an Austrian hospital, had an emergency operation there, followed by 5 more operations back in Australia.
Then there was that time I went rafting in Far North Queensland, jumped in my car at the airport and filled the tank on the way home. With petrol. My car uses diesel. I don’t want to tell you how much that cost to repair.
Japan 3 months ago was pretty epic. I had left the car near Dozer’s dog boarder’s house and caught the train to the airport. I arrived back to find a flat battery. While I waited for the NRMA, I trudged 45 minutes in 33C/90F humid heat to pick up Dozer, then 45 minutes back. Sat on the kerb for another 2 hours before NRMA arrived. Finally got home to find the power was out. It took me 4 hours to clean out stench from the fridge and 2 x freezers (lets not forget I’m a food blogger, I have a considerable stash!!). I filled an entire otto bin.
My flight had landed at 6.30 am and I didn’t sit down until 10 pm that night.
Oh, and while I was away, there was a hail storm. So my car was studded with lovely dents.
And now this leaking roof.
BRING IT ON! I can take it!!!! 💪🏻
A bit of annoying bad luck is a small price to pay for the pleasure of holidays – and really, let’s call it as it is: these are First World Problems. So I have a little foot stomp, then I get over it. And I have a funny story to share!
I realise I’ve spent this entire post sharing the ridiculousness of my Post-Holiday-Bad-Luck. But actually, there is not much I need to tell you about these Garlic Butter Roasted Mushrooms because the photos say it all – they are just SO DELISH. All that liquid you see? It’s butter and olive oil mixed with mushroom juices, and it’s not just in the pan, there is loads in the mushrooms caps too.
These babies are juicy, buttery, garlicky and you are going to love them. ❤️
But wait. Before I hand you over to the recipe – tell me, is it just me who has Post-Holiday-Bad-Luck?? – Nagi xx
Make me feel better by sharing your horror travel stories!!!
Juicy mushrooms roasted with garlic butter. It's almost self saucing, with most of it ending up in the mushroom caps. Make this with large mushrooms, as I have done, or small ones! The addition of olive oil stops the butter from burning and also adds a touch of extra flavour - but the dominant flavour is still butter (and garlic!). Makes 2 generous servings or 3 normal servings as a main, or 4 as a starter. Recipe video below!
- 400 g / 13 oz flat mushrooms (8 pieces) or other mushrooms of choice
- 3 tbsp / 50g unsalted butter , melted
- 1 large garlic clove , minced
- Salt and pepper
- 2 tsp olive oil
- 1/2 lemon (optional)
- Fresh thyme leaves or finely chopped parsley (high recommended)
Preheat oven to 200C/390F (standard) or 180C/350F (fan / convection).
Place mushrooms cap side down in a medium baking dish (so they are kind of snug - they shrink).
Mix butter and garlic in a small bowl.
Spoon 1 tsp of butter over each mushroom, then use the rest to brush the edges (or carefully drizzle over edges).
Drizzle over olive oil, sprinkle (generously) with salt and pepper.
Roast for 20 minutes (tender but still a slight firmness) or 25 minutes (tender). There should be some juices in the pan and plenty pooled in the mushrooms caps.
Squeeze over a bit of lemon juice if using, garnish with thyme and parsley. Serve mushrooms, drizzled with pan juices (see notes for serving suggestions).
1. Serving suggestions: Pictured with polenta (I use instant) and wilted spinach, and on toast spread with ricotta. It's also lovely with mashed potato or anything else to soak up all those juices. It doesn't make enough sauce to coat pasta, though you could use a small serving of pasta.
2. This serves 4 as a starter or 2 - 3 as a main.
3. If using small mushrooms, I would add an extra 1 tbsp of butter.
WATCH HOW TO MAKE IT
Garlic Butter Roasted Mushrooms recipe video! Simple to make, but worth watching just to see that moment when the mushrooms come out of the oven…. 😉
LIFE OF DOZER
I take back all that half-joking whining about how Dozer doesn’t give a toss when I’m away because he’s having a blast with his friends at the Golden Retriever Boarder’s place. She told me that every time he saw a short dark haired person, he would dash over to check if it was me! 😂