#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!

Ingredients:

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

Preparation:

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).

Method:

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)....is 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)