Introduction
Oh, mushrooms! They have a way of making any dish feel a little more special, don’t they? I remember growing up, mushrooms were a bit of a mystery to me. But then I discovered how simple roasting them could be, and it completely changed the game. Suddenly, these humble fungi were starring in everything from weeknight dinners to fancy brunch spreads. This recipe is my go-to for getting perfectly tender, flavorful roasted mushrooms with hardly any fuss. It’s seriously a weeknight savior!
Why You’ll Love This Recipe
- Fast: Ready in under 30 minutes, perfect for when you need a quick side dish.
- Easy: Minimal prep and hands-off cooking mean less time in the kitchen.
- Giftable: While best served fresh, the simplicity makes it a great base for a more involved dish if you’re entertaining.
- Crowd-pleasing: Even mushroom skeptics often fall in love with these savory, tender morsels.
Ingredients
Gathering your ingredients is the first step to mushroom magic! Here’s what you’ll need:
- 16 ounces cremini mushrooms: You can use cremini (baby bellas), or feel free to mix it up with shiitake, button, or even oyster mushrooms. Just make sure they’re roughly the same size for even cooking. I like quartering creminis, but if you have bigger mushrooms, you might want to cut them into larger chunks.
- 2 tablespoons extra-virgin olive oil: This is our flavor base, giving the mushrooms a lovely richness.
- 1 tablespoon balsamic vinegar: A little splash of balsamic adds a touch of sweetness and tang that complements the earthy mushrooms beautifully.
- 1 tablespoon tamari or soy sauce: This is where we get that irresistible savory, umami depth. Tamari is a great gluten-free option!
- Freshly ground black pepper: To taste, because a little pepper makes everything pop.
- 1 tablespoon chopped fresh parsley: For a burst of fresh, green flavor and a pretty garnish.
- 1 tablespoon fresh thyme leaves: Thyme and mushrooms are a match made in heaven! If you don’t have fresh, a pinch of dried thyme works too, but fresh really shines here.
- Sea salt, to taste: We’ll add this at the very end to perfectly season our roasted beauties.
How to Make It
Alright, let’s get these mushrooms in the oven! It’s as easy as 1-2-3 (well, six steps, but they’re super simple!).
- Preheat your oven: Get that oven fired up to 400°F (200°C). A nice hot oven is key for getting those lovely caramelized edges on your mushrooms.
- Toss with flavor: Grab a large bowl and add your prepared mushrooms. Drizzle in the olive oil, balsamic vinegar, tamari or soy sauce, and a good crack of black pepper. Give it all a good toss until every mushroom is coated in that delicious mixture. Make sure to get into all the nooks and crannies!
- Spread them out: Pour the seasoned mushrooms onto a baking sheet. The most important part here is to spread them in a single layer. If they’re piled on top of each other, they’ll steam instead of roast, and we want that lovely roasted texture.
- Time to roast: Pop that baking sheet into your preheated oven. Let them roast for about 20-25 minutes. You’ll know they’re ready when they’re tender and have started to turn a beautiful, slightly browned color. I like to give them a little stir about halfway through to make sure they cook evenly.
- Add the finishing touches: Once they’re done roasting, take the baking sheet out of the oven. Sprinkle in your chopped fresh parsley and fresh thyme leaves. Give them a gentle stir to distribute the herbs. The residual heat will help them release their amazing aroma.
- Season and serve: Now for the final seasoning! Taste a mushroom and add sea salt as needed. Serve them warm and watch them disappear!
Substitutions & Additions
This recipe is fantastic as is, but it’s also a wonderful canvas for your own culinary creativity!
- Vinegar Swap: If you don’t have balsamic, a splash of red wine vinegar or even apple cider vinegar can work.
- Garlic Love: Want to amp up the flavor? Toss in a couple of minced garlic cloves with the mushrooms in step 2.
- Spicy Kick: Add a pinch of red pepper flakes for a touch of heat.
- Cheesy Delight: For a truly decadent treat, sprinkle a little grated Parmesan cheese over the mushrooms during the last 5 minutes of roasting.
- Herb Variety: Feel free to experiment with other fresh herbs like rosemary or chives!
Tips for Success
Here are a few of my tried-and-true tips to make sure your roasted mushrooms are absolutely perfect every time:
- Don’t Overcrowd the Pan: I can’t stress this enough! A single layer is key for roasting. If you have a lot of mushrooms, use two baking sheets.
- Trim Stems: For larger mushrooms like portobellos, you might want to trim off any tough stem ends.
- Pat Them Dry: If your mushrooms seem a bit damp from washing, give them a gentle pat with a paper towel before tossing. This helps them brown better.
- Prep Ahead: You can easily quarter or tear your mushrooms and store them in an airtight container in the fridge for a day or two before you plan to roast them. Just toss them with the seasonings right before they go in the oven.
How to Store It
Leftover roasted mushrooms are a delicious bonus! Store any that didn’t get gobbled up in an airtight container in the refrigerator. They’ll stay good for about 3-4 days. I love adding them to omelets, salads, or just reheating them for a quick snack.
FAQs
Got a quick question? I’ve got you covered!
- Can I use dried herbs instead of fresh? Yes, you can! Use about 1 teaspoon of dried thyme if you don’t have fresh, and add it when you add the olive oil and other liquids.
- What kind of mushrooms are best for roasting? Cremini, button, shiitake, and even oyster mushrooms all roast beautifully. Portobellos are great too, just cut them into larger pieces.
- Can I make this recipe ahead of time? While they’re best served warm right after roasting, you can certainly prep the mushrooms and toss them with the oil and seasonings a few hours ahead of time. Just spread them on the baking sheet and roast when ready.
Simple Roasted Mushrooms
Perfectly tender, flavorful roasted mushrooms with minimal fuss, ideal for weeknight dinners or as a side dish.
Equipment
- Large bowl
- Baking Sheet
Ingredients
Main ingredients
- 16 ounces cremini mushrooms quartered, or other mushrooms of similar size
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon balsamic vinegar
- 1 tablespoon tamari or soy sauce
- 1 tablespoon chopped fresh parsley for garnish
- 1 tablespoon fresh thyme leaves
- to taste sea salt
- freshly ground black pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss prepared mushrooms with olive oil, balsamic vinegar, tamari or soy sauce, and black pepper until coated.16 ounces cremini mushrooms
- Spread the seasoned mushrooms in a single layer on a baking sheet.
- Roast for 20-25 minutes, or until tender and slightly browned. Stir halfway through.
- Remove from oven and stir in fresh parsley and thyme.16 ounces cremini mushrooms
- Season with sea salt to taste and serve warm.16 ounces cremini mushrooms
Notes
For best results, do not overcrowd the pan; use a single layer of mushrooms. Pat mushrooms dry if they seem damp. Mushrooms can be prepped and seasoned a few hours ahead of roasting.