Say hello to your new Thanksgiving side dish savior. These mushrooms are tossed in olive oil and tons of herbs and sprinkled with black garlic. If you don't have black garlic, you can add a sprinkle of garlic powder or a few cloves of minced garlic. That being said, if you feel like treating yourself, the black crack garlic grinder is one of my newest and most favorite additions to my kitchen. Black garlic is SO insanely addictive and is one of the best smelling things you can imagine!
Skill Level: Easy
Time to Make: 30 minutes
2 pounds mixed mushrooms (baby bella, cremini, black trumpet, baby shiitake, oyster, etc.)
2 tablespoons olive oil
A few sprigs of thyme and rosemary
Salt and pepper to taste
4 ounces diced prosciutto
Minced fresh parsley, optional, for serving
Prepare Ingredients: Preheat oven to 375ºF. Remove or trim the stems from the cremini and baby bella mushrooms, if desired. Pick the rosemary and thyme leaves from the stems. Toss the mushrooms in the olive oil on a roasting pan. Sprinkle the herbs and prosciutto on top and toss to distribute evenly. Season with salt, pepper, and black garlic. Transfer to the oven and roast for 25-30 minutes.
To Serve: Sprinkle the mushrooms with fresh parsley if desired and serve as a side to your favorite poultry, pork, or beef dinner! Enjoy!
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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!