500g / 1lb mushrooms, button or Swiss brown / cremini OR 8 large (like portabello)
50g / 3 tbsp unsalted butter, melted
1 tbsp olive oil
2 garlic cloves, finely minced
1/2 tsp each salt and pepper
Optional finishing flavour:
1 1/2 tbsp lemon juice
1 tsp fresh thyme leaves (parsley also good for colour)
Method
Preheat oven to 220°C/450°F (200°F 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 for 25 minutes – do not toss or turn.
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!
