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Roasted Mushrooms


These mushrooms would be delicious with my Cashew Crema or Pistachio Pesto!


2 Tablespoons Clarified Butter 

6 Tablespoons Olive Oil Divided 

2 pounds brown button mushrooms, ends trimmed 

1 cup yellow onion, chopped 

4 garlic cloves, chopped

1 teaspoon salt 

½ teaspoon freshly ground black pepper 

¼ teaspoon red pepper flakes

2 Tablespoons coconut aminos 

2 Tablespoons chives for garnish


Preheat oven to 425º.


In a large sauté pan over medium heat melt the clarified butter.


Add the onion to the pan and sauté for one minute. 


Add the garlic and continue to cook until the onions are translucent, about 3 to 4 more minutes. Transfer to a bowl and  set aside. 


In the same pan, add 4 tablespoons of olive oil and the mushrooms. Add 2 more tablespoons of olive oil over the top of the mushrooms then put the pan in the oven and cook for 20 minutes 


Remove the mushrooms from the oven and toss the mushrooms coat well. Return to the oven and cook for 20 more minutes. 


Remove the mushrooms from the oven, add the salt, pepper, red pepper flakes, coconut aminos, along with the onions and garlic set aside earlier. 


Toss to coat, garnish with the chives and enjoy!