Roasted Mushrooms

Roasted Mushrooms

A delicious, buttery blend of mushrooms to offer as a creative side dish.

Recipe Credits

Chef Craig Deihl
Prep time:
Cooking time:
Total time:


  • 1 pound Cremini mushrooms
  • 4 large Portobello mushrooms, stems removed
  • 1 pound Shitake mushrooms, stems removed
  • 8 tablespoons olive oil
  • 1 tablespoon salt
  • 2 teaspoons white pepper
  • 1 teaspoon fresh thyme leaves (optional)
  • 4 tablespoons Butter unsalted


  1. Slice Cremini mushrooms into ¼-inch pieces. Break up Portobello mushrooms into 1-inch pieces. Break Shitake mushrooms in half.
  2. Place a large sauté pan over medium heat. Add olive oil and allow to get hot.
  3. Place mushroom in pan and cook for 3 minutes. Stir the mushrooms and cook for another 3 minutes. There should be very little moisture left in pan.
  4. Remove from heat, season with salt and pepper.
  5. Add thyme and Plugrá Butter and stir to blend. Keep warm.