IE 11 is not supported. For an optimal experience visit our site on another browser.

Bobby Flay's Roasted Button Mushrooms with Garlic-Parsley Butter

Nathan Congleton/TODAY

Chef notes

Sautéed mushrooms were a constant on the menu of just about every steakhouse in the 1970s, but usually were plain button mushrooms and not some fancy variety. But here's the thing: they were delicious! Button mushrooms don't get the respect that they deserve these days, so let's throw it back and see that they do. Butter, garlic, wine and parsley ... you can tell right off the bat that this dish is going to be a good thing.

Technique tip: Don't toss out the mushroom stems! Store them in a zip-top plastic storage bag in the freezer to use for a mushroom stock or soup.


Garlic-Parsley Butter (1/2 cup)
  • 1 stick unsalted butter, at room temperature
  • 3 cloves garlic, chopped to a paste
  • 1/4 cup finely chopped flat leaf parsley leaves
  • 1 tablespoon dry white wine
  • Kosher salt and freshly ground black pepper
  • pounds button mushrooms, washed and stems removed
  • 3 tablespoons canola oil
  • Kosher salt and freshly ground black pepper
  • Garlic-parsley butter (recipe above)
  • 1/4 cup chopped parsley leaves


For the garlic-parsley butter:

Combine the butter, garlic, parsley and wine in a small bowl, season with salt and pepper. Cover and refrigerate for at least 30 minutes before serving and up to 24 hours before using to allow the flavors to meld.

For the mushrooms:


Preheat the oven to 425°F.


Toss the mushroom caps in oil in a large bowl and season with salt and pepper. Transfer to a large cast-iron pan and roast in the oven until golden brown and soft, turning once, about 25 minutes.


Remove the pan from the oven, add the butter and return to the oven and cook, stirring once, until the butter has melted and coated the mushrooms, about 5 minutes. Remove from the oven, stir in the parsley and serve dish in the pan.