Wednesday, 16 November 2016

#ewew cooks Thyme & Garlic Roasted Mushrooms

I came across this recipe on Rasa Malaysia and since I love to eat mushrooms and it looked like an easy enough recipe to replicate.....I thought why not.

So, here's my tweaked (aka simplified) version of the recipe (adapted from Rasa Malaysia) of Thyme & Garlic Roasted Mushrooms that I hope you will enjoy making, cooking...and eating, of course!


1 box of (10 - 12) white button mushrooms (about 200g)
4 cloves of garlic
A few sprigs of fresh thyme
1 Chinese tbsp of fresh breadcrumbs
1 1/2 knobs of butter
Olive oil
Salt and black pepper


Trim off a bit of the stalks on the mushrooms.  Finely chop the garlic.  Pull the thyme leaves off the stalks (but no worries, you can use the stalks too).  The recipe called for garlic powder, cayenne pepper and lime juice...all of which I don't keep stock of nor bothered to get.  But I always have fresh breadcrumbs in my fridge and that's because I would blitz up any unfinished bread ends (the first and last piece) in a loaf of bread (which nobody wants to eat).


Heat up a pan and add olive oil, butter, minced garlic, fresh thyme and mushrooms (these ones were quite big).  Saute to combine everything together to ensure the mushrooms are well coated with the ingredients. Season with salt and freshly cracked black pepper.

Transfer the mushrooms onto a roasting pan with the stalks facing up.  Sprinkle the fresh breadcrumbs on top and drizzle with some olive oil.  Bake in a preheated oven at 200°C for 10 - 15 minutes (depending on the size of your mushrooms).  Just prick a fork through it to gauge if they have nicely softened and you'll know that they're done.

And here's my simplified version of Thyme & Garlic Roasted Mushrooms that was super -duper easy to make....and equally supe-duper fast to disappear! ;)

The mushrooms were nice and juicy, with fragrant bits of garlic and thyme, and a slight crunch from the breadcrumbs when you bite into it.

The only thing I would change when I make this again would be to not drizzle the olive oil on top as the breadcrumbs that didn't come into contact with the oil didn't get the chance to crisp up.  I think it'd be better to stir the olive oil into the breadcrumbs to ensure all the breadcrumbs are well coated with oil. 

Oh, one more thing that I would change when I make this again (and I will make this again) to make more...I need to double (maybe even triple) the recipe.  There was simply not enough of it to go round...even as a side dish! >_<

And then these fresh mushrooms don't come cheap either....around RM9 - RM10 for a box (more if they're the Swiss brown ones).  But this was a trial run to see if the recipe worked before I have to pay good money for more.  At these prices, this side dish might end up being more expensive than your main protein (of say chicken)! :(  

Obviously, you can't have this Thyme & Garlic Roasted Mushrooms on its own.  You need a protein like a good piece of nicely pan-seared salmon (hehe!) to go with it.....

......and some stir-fried greens to make it a complete dish and, in this case, it was bok choy which I had in my fridge.

A side of Thyme & Garlic Roasted Mushrooms paired with a delicious pan-fried salmon and some crunchy greens.....and you might just have yourself a lovely dinner! ^_*

Serves 2 - 3 as a side dish (which was clearly not enough)


  1. I haven't had these shrooms for quite a long long time already. Not since the gout (2 years ago now I think), a box of these will make the pain flare up. Of course now no more gout, but I kinda still avoiding it...

    Tsk... tempting me...

    1. Oh, I wasn't aware that mushrooms are a no-no when you have gout. I've only heard of staying away from nuts, some types of seafood, innards, even red meat! @_@

  2. This is really a delicious way to eat the mushrooms. I will show my wife this brilliant dish with Thyme & Garlic which brings up the fragrance. TQ!

    1. I'm sure your wife will have more brilliant ideas to cook mushrooms...hehe! ;D

  3. Your mushrooms look so good! One box definitely not enough. Everyone will be fighting for it hee..hee.. And mushrooms tend to shrink when cooked. Yeah, they are so pricey. That's why I haven't bought them for a long time.

    1. I'm drawn to them even if they're expensive as I just love to eat's gotta be there on a plate of Big Breakfast! ^_*

  4. My sister and other family members would love your recipe! I'm the black sheep in my family when it comes to this though - I wasn't born with the mushroom-loving gene! It's something I usually don't order as a side dish if possible - nothing against it tho! :)

    1. Oh, I didn't know you don't have the mushroom-loving gene...kekeke! :D You feature so many dishes with mushrooms in it on your blog that I assume you like them! ;)

  5. Oh my, this is exactly the type of dish I would love. I'd probably do away with the butter though and just add the olive oil at the end. My healthy tendencies sometimes ruin recipes, but I just can't help myself. ;-)

    1. Well, you can certainly just use olive oil for this recipe....but we all know what butter, even if only a little bit, does to a dish! ;)

  6. Why I never think of turning my extra bread into breadcrumbs? Silly me go & force myself to finish eat >_<

    1. Actually, breadcrumbs work best with stale bread that has a chance to dry out a little ;)


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