{"id":6275,"date":"2024-01-14T08:25:21","date_gmt":"2024-01-14T08:25:21","guid":{"rendered":"https:\/\/airfryer-tips.us\/en\/?p=6275"},"modified":"2024-01-14T08:25:21","modified_gmt":"2024-01-14T08:25:21","slug":"garlic-butter-roasted-mushrooms","status":"publish","type":"post","link":"https:\/\/airfryer-tips.us\/en\/garlic-butter-roasted-mushrooms\/","title":{"rendered":"Garlic Butter Roasted Mushrooms"},"content":{"rendered":"<h3><strong>Duration:<\/strong><\/h3>\n<ul>\n<li><strong>Prep:\u00a0<\/strong>5\u00a0mins<\/li>\n<li><strong>\u00a0Cook:\u00a0<\/strong>20\u00a0mins<\/li>\n<li><strong>\u00a0Total:\u00a0<\/strong>25\u00a0mins<\/li>\n<\/ul>\n<p><strong>Serves<\/strong>\u00a02 as a main, 4 \u2013 5 as a side.<\/p>\n<h3>Ingredients<\/h3>\n<ul>\n<li>500g \/ 1lb mushrooms\u00a0<em>, button or Swiss brown \/ cremini OR 8 large (like portabello)<\/em><\/li>\n<li>50g \/ 3 tbsp unsalted butter\u00a0<em>, melted<\/em><\/li>\n<li>1 tbsp olive oil<\/li>\n<li>2 garlic cloves\u00a0<em>, finely minced<\/em><\/li>\n<li>1\/2 tsp each salt and pepper<\/li>\n<\/ul>\n<h4>OPTIONAL FINISHING FLAVOUR:<\/h4>\n<ul>\n<li>1 1\/2 tbsp lemon juice<\/li>\n<li>1 tsp fresh thyme leaves\u00a0<em>(parsley also good for colour)<\/em><\/li>\n<\/ul>\n<h3>Instructions:<\/h3>\n<ul>\n<li>Preheat oven to 220\u00b0C\/450\u00b0F (200\u00b0F fan).<\/li>\n<li>Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.<\/li>\n<li>Spread on a baking tray and roast for 25 minutes \u2013 do not toss or turn.<\/li>\n<li>Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!<\/li>\n<\/ul>\n<h4>HOW TO ROAST LARGE MUSHROOMS (EG PORTABELLO)<\/h4>\n<ul>\n<li>(Video here\u00a0for large mushrooms) Place mushrooms cap side down (ie stems facing up) in a medium baking dish (so they are kind of snug \u2013 they shrink).<\/li>\n<li>Spoon 1 tsp of butter over each mushroom, then use the rest to brush the edges (or carefully drizzle over edges).<\/li>\n<li>Drizzle over olive oil, sprinkle with salt and pepper.<\/li>\n<li>Roast for 20 minutes (tender but still a slight firmness) or 25 minutes (tender) \u2013 no turning. There will be juices in the pan and plenty pooled in the mushrooms caps.<\/li>\n<li>Squeeze over a bit of lemon juice, sprinkle with thyme. Serve mushrooms, drizzled with pan juices (see notes for serving suggestions).<\/li>\n<\/ul>\n<h3>Recipe Notes:<\/h3>\n<p><strong>1. Serving suggestions:<\/strong>\u00a0Pictured in post with polenta (I use quick cook) and\u00a0Garlic Saut\u00e9ed Spinach, and on toast spread with ricotta. It\u2019s also lovely with\u00a0mashed potato\u00a0or anything else to soak up all those juices (even low carb\u00a0Creamy Mashed Cauliflower!).<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Duration: Prep:\u00a05\u00a0mins \u00a0Cook:\u00a020\u00a0mins \u00a0Total:\u00a025\u00a0mins Serves\u00a02 as a main, 4 \u2013 5 as a side. Ingredients 500g \/ 1lb mushrooms\u00a0, button or Swiss brown \/ cremini OR 8 large (like portabello) 50g \/ 3 tbsp unsalted butter\u00a0, melted 1 tbsp olive oil 2 garlic cloves\u00a0, finely minced 1\/2 tsp each salt and pepper OPTIONAL FINISHING FLAVOUR: 1 1\/2 tbsp lemon juice 1 tsp fresh thyme leaves\u00a0(parsley also good for colour) Instructions: Preheat oven to 220\u00b0C\/450\u00b0F (200\u00b0F fan). Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula. Spread on a baking tray and roast <\/p>\n","protected":false},"author":1,"featured_media":6276,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6275","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","has_thumb"],"_links":{"self":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/6275","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/comments?post=6275"}],"version-history":[{"count":1,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/6275\/revisions"}],"predecessor-version":[{"id":6277,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/posts\/6275\/revisions\/6277"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/media\/6276"}],"wp:attachment":[{"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/media?parent=6275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/categories?post=6275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/airfryer-tips.us\/en\/wp-json\/wp\/v2\/tags?post=6275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}