Garlic Butter Roasted Mushrooms

Garlic Butter Roasted Mushrooms 13 oz flat mushrooms (8 pieces) or other mushrooms of choice 3 tbsp unsalted butter , melted 1 large garlic clove , minced Salt and pepper 2 tsp olive oil 1/2 lemon (optional) Fresh thyme leaves or finely chopped parsley (high recommended) Preheat oven to 390 F (standard) or 350 F (fan / convection). Place mushrooms cap side down in a medium baking dish (so they are kind of snug - they shrink). Mix butter and garlic in a small bowl. Spoon 1 tsp of butter over each mushroom, then use the rest to brush the edges (or carefully drizzle over edges). Drizzle over olive oil, sprinkle (generously) with salt and pepper. Roast for 20 minutes (tender but still a slight firmness) or 25 minutes (tender). There should be some juices in the pan and plenty pooled in the mushrooms caps. Squeeze over a bit of lemon juice if using, garnish with thyme and parsley. Serve mushrooms, drizzled with pan juices (see notes for serving suggestions). Notes: Serving suggestions: Pictured with polenta (I use quick cook) and Garlic Sautéed Spinach, and on toast spread with ricotta. It's also lovely with mashed potato or anything else to soak up all those juices. It doesn't make enough sauce to coat pasta, though you could use a small serving of pasta. This serves 4 as a starter or 2 - 3 as a main. If using small mushrooms, I would add an extra 1 tbsp of butter.