Roasted Mushrooms Recipes

GARLIC BUTTER ROASTED MUSHROOMS

Steps:

• Preheat oven to 220°C/450°F (200°F fan).
• Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
• Spread on a baking tray and roast for 25 minutes - do not toss or turn.
• Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!

ROASTED MUSHROOMS

Steps:

• Place mushrooms in a single layer in a large oven-safe pan.
• Drizzle with olive oil and sprinkle with kosher salt and pepper.
• Roast in a preheated 450°F oven until mushrooms are tender and fragrant, about 15-20 minutes.
• Serve immediately.

MUSHROOM ROAST

Steps:

• Rinse the mushrooms first.
• Drain and wipe them dry.
• You can halve them or quarter them or even slice them.
• Heat 1 tbsp oil in a frying pan. Add the mushrooms. Stir and saute the mushrooms.
• The mushrooms will take some minutes too cook.
• First they will start to sweat and you will see a lot of water in the pan.
• The water should dry up completely and the mushrooms should become golden from sides.
• You can cook the mushrooms on a low to medium flame.
• Lower the flame and then add all the spice powders one by one - turmeric powder, red chili powder, coriander powder and tandoori masala or garam masala.
• Stir for 4 to 5 seconds.
• Add besan (gram flour) and saute it on a low flame for 2 to 3 minutes.
• Remove the pan from fire and add beaten curd.
• Stir well and season with salt.
• Keep the pan on the stove top and saute the mushroom mixture for 4 to 5 minutes on a low flame till the mixture becomes dry and the masala has coated the mushrooms.
• Stir in coriander leaves and switch off the fire. serve the mushroom roast with lemon slices or wedges.

CRAVE-WORTHY ROASTED MUSHROOMS

Steps:

• Heat the oven to 400 degrees F. Set aside a large nonstick baking sheet. Alternatively, line a large baking sheet with aluminum foil or non-stick baking mat.
• Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
• Toss mushrooms onto a large baking sheet with the olive oil, bay leaves and thyme. Stir until mushrooms are well coated. Don't worry if it seems like all the oil you just added disappears. As they cook, they will release the oil.
• Spread the mushrooms and herbs into one layer then roast, occasionally stirring, until mostly browned and any liquid released from the mushrooms has evaporated from the pan, 20 to 25 minutes.
• Stir in the garlic, salt and pepper then roast another 5 to 10 minutes or until the garlic is toasted and mushrooms browned. Serve with chives and lemon zest sprinkled on top.

ROASTED HERBY MUSHROOMS

Steps:

• Heat oven to 200C/180C fan/gas 6. Arrange the mushrooms in a roasting tray in a single layer, then cook for 15 mins. Meanwhile, mix the garlic, rosemary, olive oil and vinegar with some seasoning. Remove mushrooms and pour away any liquid, then toss in the oil and herb mix. Return to the oven for 10-15 mins more until tender. Scatter with the parsley before serving.

SMOKY ROASTED MUSHROOMS

Steps:

• Toss 2 pounds whole mixed mushrooms, 1 1/2 tablespoons olive oil, and salt and pepper to taste in a bowl. Spread on a baking sheet and roast at 425 degrees F, stirring a few times, until tender and browned, 30 to 35 minutes. Cook 3 thinly sliced garlic cloves and 1/2 teaspoon smoked paprika in butter until soft; toss with the mushrooms. Sprinkle with chopped parsley and salt.

ROASTED MUSHROOM RECIPE

Steps:

• To begin making the Roasted Mushroom Recipe first wash the mushroom nicely and spread them on a kitchen towel to dry. Cut mushrooms into four quarters, if they are too small then keep them whole.
• In a large mixing bowl, add mushroom pieces along with cherry tomatoes, dry rosemary, Italian spice mix, some salt to taste and crushed black pepper. Mix well to combine.
• Preheat the oven at 220 degrees C for 10 mins.
• Line a baking tray with parchment paper and spread the mushroom mix all over leaving some space between the mushrooms.Do not overcrowd the tray as the pieces need some space to roast.
• Place the tray into the oven and roast for 10-15 mins or till the mushroom starts turning deep brown in color. You can increase the cooking time if you wish to have a blackish color on the mushrooms.
• Take out the tray and allow it to rest for a few mins.Now add finely chopped cilantro or coriander leaves and mix well.
• Transfer the Roasted Mushroom Recipe into a serving plate and enjoy the roasted mushrooms as a side dish with your meal or just a snack with a dash of lemon juice on it.
• Serve the Roasted Mushroom Recipe with a piece of garlic bread and Strawberry Lemonade to complete your meal.

GARLIC-BUTTER ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Clean mushrooms with a damp paper towel and gently remove and discard stems.
• Drizzle oil into a large cast iron skillet to evenly coat. Place mushrooms into the skillet, cap-side down. Carefully sprinkle garlic into the mushroom cavities, taking care not to sprinkle directly into the skillet. Drizzle mushrooms with melted butter, then season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Sprinkle with Parmesan cheese and return to the oven for 3 to 5 more minutes. Remove from the oven and sprinkle with parsley. Let cool slightly before serving.

ROASTED MUSHROOMS IN GARLIC BUTTER

Steps:

• Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
• Arrange the mushrooms in a single layer on the sheet pan.
• In a small bowl, whisk together the butter, garlic, Italian seasoning, olive oil, salt and pepper.
• Drizzle the butter mixture over the mushrooms. Toss to coat evenly.
• Place the pan in the oven and cook for 15-20 minutes or until mushrooms are tender, stirring once halfway through the cook time.
• Sprinkle with fresh herbs, then serve immediately.

ROASTED MUSHROOMS WITH BALSAMIC AND SOY

Steps:

• Preheat oven to 400°F (200°C).
• Lightly grease a large baking sheet/pan with nonstick cooking oil spray.
• Wipe mushrooms over with a damp sheet of paper towel to clean off dirt and debris.
• In a large bowl, combine the mushrooms with the melted butter, oil, balsamic vinegar, soy sauce, garlic, parsley, thyme, brown sugar, salt and pepper. Toss to evenly coat.
• Arrange mushrooms in a single layer on prepared baking sheet.
• Roast in hot oven for 15-20 minutes, mixing them halfway through cooking, until tender.

PERFECT ROASTED MUSHROOMS

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Clean the mushrooms and pat them dry. Slice the mushrooms in half. In a large bowl, toss them with the olive oil, garlic powder, and kosher salt. Line a baking sheet with parchment paper and spread the mushrooms in a single layer on top.
• Bake 10 to 12 minutes until the mushrooms are tender. Serve topped with fresh herbs.

ROASTED MUSHROOMS (GARLIC + BALSAMIC)

Steps:

• Preheat oven to 425 degrees, and line a baking sheet (with a rim) with aluminum foil. Alternatively, spray a baking dish with non-stick cooking spray.
• Wipe mushrooms with a damp paper towel and trim any long stems. If mushrooms are large, cut in half, or quarter if they're huge.
• Add oil, vinegar, garlic, thyme, salt and pepper to a mixing bowl and whisk until well combined. Add mushrooms and toss to ensure mushrooms are coated. Spread out on baking sheet (or baking dish) and scatter butter throughout mushrooms.
• Bake for 20-25 minutes, giving the pan a shake (or stirring the mushrooms) about halfway through.
• If desired, sprinkle with fresh minced parsley before serving.

ROASTED MUSHROOMS

Steps:

• Preheat oven to 500 degrees. Spread mushrooms on a rimmed baking sheet. Sprinkle with pancetta, bay leaves, garlic, red-pepper flakes, and rosemary. Drizzle with oil, and season with salt and pepper. Roast, rotating sheet halfway through, until golden brown around edges, about 20 minutes.
• Spoon off excess fat. Add wine and stir. Roast until wine has almost evaporated, about 5 minutes more.
• Toss with parsley and zest. Serve hot, warm, or at room temperature.

EASY ROASTED MUSHROOMS RECIPE

Steps:

• Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer. Discard thyme or rosemary. Transfer to a bowl and toss with parsley, chives, or tarragon. Serve immediately.

GARLICKY OVEN ROASTED MUSHROOMS

Steps:

• Preheat oven to 400°F.
• Place MUSHROOMS in a mixing bowl with OLIVE OIL, GARLIC, CHIVES, SALT, and PEPPER. Toss gently to coat.
• Scatter mushrooms on a baking sheet and dust with GARLIC POWDER.
• Bake 10-12 minutes until browned and juicy. Serve warm.
• Once cooled, refrigerate roasted mushrooms in an airtight container up to 2 days. Reheat or enjoy chilled.

OVEN ROASTED MUSHROOMS

Steps:

• Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.

ROASTED PORTOBELLO MUSHROOMS

Steps:

• Heat oven to 400 degrees F with rack set in upper-middle position. Remove stems from mushrooms and discard or reserve for another use. Using a dinner spoon, scrape out dark gills from inside mushroom caps.
• Brush insides and outsides of mushrooms with oil then season with salt and pepper. Arrange mushrooms, gill side up, on a baking sheet and roast until tender and beginning to brown, about 15 minutes.
• Flip mushrooms, discard any accumulated juices, and roast until mushrooms are brown and slightly dry, about 5 minutes more.

ROASTED MUSHROOMS WITH GARLIC

Steps:

• Preheat oven to 425°F. Wipe the mushrooms down with a damp cloth to remove any dirt. Trim any nasty looking bits. Cut large mushrooms into chunks.
• Toss the mushrooms with the oil, then the salt and garlic, then arrange on a sheet pan in one layer. Roast in the oven for 15 minutes.
• After 15 minutes, move the mushrooms around so they brown evenly. Put them back in the oven. After another 10 minutes or so, you will need to check on them every few minutes until you see the level of browning you want. Different mushrooms will require more or less time.
• When the mushrooms are ready, return to the bowl and toss with herbs, maybe some more oil or butter, and lots of black pepper. Serve at once.

ROASTED MUSHROOMS IN ATA DIN DIN

Steps:

• Heat oven to 425 degrees.
• Spread the mushrooms and thyme sprigs in an even layer on a sheet pan and drizzle with 1/4 cup oil. Season with salt and, using your hands, toss to coat. Roast, turning the pan halfway through and tossing the mushrooms, until mushrooms are golden brown and crisp along the edges, about 25 to 35 minutes.
• Meanwhile, prepare the ata din din: As the mushrooms roast, finely chop half of the red onion and transfer it to a small bowl. Add the vinegar, season with a pinch of salt and set aside to pickle while you continue cooking. Using a food processor, coarsely chop the remaining half onion, the roasted red peppers, garlic and ginger. Alternatively, you can chop each ingredient with a sharp knife.
• In a large (12-inch) skillet, heat the remaining 1/4 cup oil over medium. Add the red-pepper mixture and chile halves to the skillet and bring up to a simmer. Continue to simmer, stirring occasionally, until any liquid from the vegetables evaporates and the relish turns a shade darker, about 8 to 10 minutes. Season with salt. Remove the thyme sprigs from the mushrooms and add the mushrooms to the red-pepper relish. Stir to combine.
• Remove from heat, discard the chile pieces and add in the chopped herbs. Stir to combine. Drain the pickled red onion and top the mushrooms with it. Serve hot, alongside some steamed rice or a grain of your choice and fried sweet plantains.