This recipe was made on a whim as a side dish for dinner with my mom. It was our pre-Christmas dinner, since we were both traveling for the holiday, so she went to a local butcher shop and got what they recommended (a roast and some sausage prosciutto rolls), and I got to work on side dishes.
Honestly I forget every other side dish I made because I became so obsessed with this one, vowing to make it the next time I found myself looking at a container of mushrooms in the grocery store. So I did exactly that, and was again licking my lips and filling my plate mostly with mushrooms (I said side dish, I didn't say it was the small side of the plate 😉).
What makes me so happy with this recipe is it. is. so. darn. easy. Easy enough that I thought I'd make a little video to show you how to make it! I'm still super new to video making, so I needed an easy recipe to even make this possible. 🎥 Though, I'd be just as happy doing 15 takes of this recipe if it means making more mushrooms. I just love them that much.
Serves: 4 | Total Time:
- 20 ounces mushrooms (I used crimini)
- 2 tablespoons herbs de provence
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- Preheat over to 450°F.
- Wash mushrooms and spread in an even layer in a baking dish or oven-safe skillet.
- Cut butter into thin slices and place, evenly spaced, over mushrooms. Sprinkle with salt, pepper, and herbs de provence.
- Place pan in oven and bake for 25-30 minutes, until mushrooms are cooked through and juicy. Allow to cool for 10 minutes before serving. Serve hot as a side dish for chicken, over grilled red meat, or even on a bed of quinoa.