Mushrooms roasted with fresh thyme take on a deep earthy flavor that is undeniably addictive. I recommend making a big batch because they won’t last. These are great as as a side dish or as part of a prefect winter salad or grain bowl. These little gems are perfect to roast up on a Sunday evening as part of your weekly meal prep. 
Ingredients:
2 pounds of white button mushrooms (cleaned and trimmed)
2 tablespoons oil of choice (I prefer olive or avocado)
1 teaspoon of salt
8-10 sprigs of fresh thyme
Directions:
Preheat oven to 350F
Clean your mushrooms by using a damp cloth to brush all dirt from cap and stem. Trim the bottom of the stem.
Place all mushrooms in a glass baking dish large enough to not crowd the mushrooms. I used two dishes for the 2 pounds. Add oil, salt and sprigs of thyme. Using clean hands toss it all together and make sure the mushrooms are coated with a little oil. The mushrooms don’t need to be drenched in oil but none should be completely dry.
Roast the mushrooms for 25-30 minuets in the middle of the oven. Stir the mushrooms at least once during the cooking process. 
Not So Nutz 
Thanks for the guidance on washing mushrooms – whether to, or how much to, wash a mushroom is always a point of contention when there are multiple cooks in the kitchen. Can’t wait to roast some mushrooms of my own.
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