One Pan Roasted Mushrooms with Lemon Butter Sauce
An easy and unbelievably flavorful one pan roasted mushroom dish in a delicious lemon butter sauce. Ā All made in one dish. Ā Packed with flavor and leaves everyone asking for more. Ā PLUS as a bonus they can be made VEGAN.
I think I have mentioned my distaste for mushrooms. Ā Eghk. Ā I am NOT a fan. Ā But practically all my friends are. Ā And hubs adores and devours them. So I have to cook the funghi. Ā I have had to get mighty creative with the shrooms because hubby literally likes all and every type.
And they are so good for you! Full of vitamin D and immune system boosters plus they are super low in calories. Ā No wonder they are a fan favorite!
Years ago we went to this Persian restaurant, Reza’s. Ā I talked all about it here. Ā It was and still is an incredible Persian restaurant that has all my favorites. Ā The fragrant basmati rice, char broiled kebobs and these lemony shrooms.
They always smelled so good when they were brought to the table. Ā And so I would carefully dip my warm pita bread into the juices oozing out from the mushrooms, purposely avoiding all the actual mushroom caps.
I was told the secret was that they were grilled on the open flame. So I did that. Ā But it just was not the same.
Several different marinades and cooking methods later, I was dumbfounded. Ā Why could I not replicate this?
And then it came to me. Ā The simplest solution of all. Ā The usual solution.
Butter.
The first time I made these shrooms with butter I did it in the oven. Ā In one pan and 5 ingredients. Ā And it was perfection. Ā That’s why the juices leaking out of the shrooms were always so lip smackingly good…BUTTER.
The reason these roasted mushrooms are so good because there is a type of magic that happens when the mushroom juices combine with butter and lemon. Ā It’s such a natural and simple combination. Ā It’s almost annoying to me that I never thought about it before this.
Every time I make this dish, it is literally devoured. Ā I serve it with plenty of bread to dip into the buttery lemon sauce at the bottom of the dish. Ā And I almost always serve it in the dish that I prepared it in…because I prefer to steer clear of extra dishes if I can.
By the way…while I may be mostly plant based…I still have my old school mentality come out…
Butter is NOT the devil. Ā If you are training for a bodybuilding competition then I do not recommend you load up on the butter. Ā But if you are learning to eat clean then butter is your friend. Ā You will also notice this recipe isn’t loaded with butter, it’s just enough to give that velvety sweetness that only butter can do.
I also made this recipe VEGAN. Ā That’s right I used Earth Balance vegan butter and it was still incredible!
According to the hubs there was zero difference he gobbled them up all the same.
Regardless I can pretty much guarantee they will be a fan favorite! Ā If this mushroom hater can learn to enjoy them then the mushroom lovers will fawn all over them.
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One Pot Lemony Shrooms
Description
An easy and unbelievably flavorful one pan roasted mushroom dish in a delicious lemon butter sauce. All made in one dish. Packed with flavor and leaves everyone asking for more. PLUS as a bonus they can be made VEGAN.
Ingredients
- 1 pound of cap mushrooms (cremini, portobellos or white button mushrooms all work)
- juice of half a lemon
- 2–3 tbsp butter
- salt (pepper and garlic powder to taste)
- parsley to garnish
Instructions
- Just wash and de-stem your shroomies first. Use any kind you like. Reza’s always used classic white shroomies. So that’s what I used.
- Preheat oven to 450-degrees.
- Take a large sautee pan or baking pan with edges and place two tablespoons of butter on it. Place in the oven and allow the butter to melt, about 2 minutes.
- Place the mushrooms cap side down in the pan. Drizzle with lemon juice from half a lemon and season with salt and pepper. You can also add some garlic powder if you like.
- Place in into the oven for 10 minutes.
- Then flip over the shroomies and continue cooking for another five minutes.
- Then just scoop them up and place into the bowl with plenty of bread for dipping into the yummy sauce! If you made this in a nice looking sautee pan just go ahead and serve it in that.
Notes
Note 1: These can be done on the stove top quite easily. Simply follow the same instructions over medium high heat. They won’t get that roasted flavor but are delicious nonetheless.
- Category: Appetizer or Side
- Cuisine: Traditional
You might not like mushrooms, but I am very happy you posted this. My youngest son and I love them and I am going to make these for us! The rest of my family won’t eat mushrooms. I think they’re missing out!
I’m glad you like them!!!
Just love- love Milas’ recipes! Today, i made ” lemony mushrooms”, they wore so delicious, little zesty and garlicky. Couldn’t stand to look at them!))) had to finish whole plate!))) they wore Devine! Its a perfect snack, a side dish, party plate!))) highly recommend to try it!)) by the way, it is very easy!))) enjoy!)) Complements to Chef Mila!)))
Thank you so much for the kind words Margarita!!!!
Visiting from Foodie Fridays AND OH MY GOSH I want these right now. Right. Now. I’m following you on all your places because this makes me want to see more of you. Yum.
OMG…Kristen what an absolutely amazingly sweet comment š Over to you now to read some of your musings š
I am totally and utterly DROOLING over these pictures. We love mushrooms in our family, and since we are serving beef tenderloin for Christmas, this would make a really great side dish. Yum!
Amanda
http://www.queenofthelandoftwigsnberries.com
Yay!!!! Hubs is a huge fan of shroomies so they are on our menu frequently š
These look amazing!
Thank you honey! And sooooo easy!
Well we love mushrooms and buy several boxes a week. This sounds right up or alley! I can’t wait to make the recipe and I am in total agreement with you. Butter is not the enemy and neither is good fats — olive oil, avocados, etc. Just that small touch of butter will take the dish from beh to WOW!! Thank you for figuring the recipe out for us and sharing.
Awww thanks Marisa!!! I’m telling you just dipping your bread in this delicious sauce will make you happy š
I am glad you posted them! (I agree with Michelle!) We love Mushrooms here and will definitely love to eat this! š
Dini! It’s so flipping easy you will love it as a last minute meal!
Mmm… lemon and butter is such a magical combination – it’s no wonder I’m in love with hollandaise š These pan roasted mushroom look just wonderful and so meaty! Some of the best dishes are simply made with just a few ingredients. Pinning of course – can’t wait to make these!
Thank you gorgeous!!! Yes I agree lemon butter is just classic!!! But the combination with mushrooms is just something else!
OMG OMG OMG…your photos, Mila!! Stunning! I am a huge fan of mushrooms and add lemon and butter and I’m a goner. It never occurred to me to add lemon but I will be doing this dish this weekend because I just HAVE to eat these. Hmmm…I might even get the ingredients after work for the big game tonight. Oh, man…I haven’t been this excited about a dish in so long and it’s so easy! Thank you, Sweetie!!
PS…You must be truly doing the happy dance over your gorgeous photos – well done, friend. xo
Omg thank you!!!! For the incredible comments!!!! You made my morning honey! I’m trying on the photos… Learning to develop my style š as for these shrooms get ready for them to be a staple in your family!
Another PS…what are those sharing buttons you’re using. They’re beautiful and I need new ones, lol.
Sorry Robyn just saw this…they are Simple Share buttons! I love them!
Such a simple but gorgeous recipe, Mila! Your description certainly has my mouth watering, especially at the thought of mopping up those lovely buttery juices straight out of the pan with bread … mmmm!
It’s such a fantastic recipe Helen! Easy and delicious š right up your alley š
A+
Will definitely make again!
★★★★★
Thanks Jenna!!!
Mila, these look amazing – will be testing them tonight! Question: Did you used salted butter? Would ghee work, too, or is full butter part of the secret? In focusing on a mostly plant-based and Mediterranean diet, your recipes are sooo inviting and easy! I’m also going to make the Persian lentil soup š
So sorry for the delay! I never use salted butter because I really like the control of salting my own food.