roasted mushrooms

My favorite way to prepare mushrooms is roasted with shallots, garlic, sage, rosemary and thyme. They’re delicious as a side dish, wonderful on salads, with pasta, on toast, or as a filling for a pie, which is how I most commonly use them lately. They’re easy to make, and your kitchen will smell like a holiday while they’re cooking.

Recipe to follow…

10 oz button mushrooms (just regular white mushrooms)
a few T olive oil
2t sage
2t rosemary
1t thyme
one medium shallot
one clove garlic

1. preheat oven to 400.

2. cut the mushrooms into a fine dice. It doesn’t need to be completely even – variation will just give the mushrooms nice texture.

3. add finely diced shallot and finely chopped herbs. Drizzle olive oil over and mix well. Bake in the oven for about 15-20 minutes. Stir frequently. After about 10 minutes add finely diced garlic.

4. The mushrooms go through a few stages while they cook. They’ll release their juices, and then they’ll dry up again, and eventually get crispy and caramelized. This is what we’re going for! You don’t want them to be black and charred, but don’t be afraid to let them get quite dark brown. They’ll reduce a lot, too, you might end up with about a cup.

5 season well with salt and pepper.


41 thoughts on “roasted mushrooms

  1. I adore mushrooms, steenbeck, but for some reason I’ve never cooked them like this. Need to go out and buy some now! (Well, no – it’s 20 past 8.)

  2. Ooh – you can be my recipe tester. Let me know how it turns out!

    I think for tonight you should probably drink some margaritas and celebrate!!

    • Roast mushroom report: superb. They took a lot longer to cook than you said though. I ate the whole lot just as they came out of the oven, with some sourdough toast.
      ***** Highly recommended.

      • Aw, thanks for trying, TFD, and for letting me know how it went. I’ll take it under advisement about the time. I think I”m erring on the side of caution, because once I put the mushrooms in the oven and then ran out to the store. When I came back they were burnt to a crisp!

      • Ovens vary a lot of course – mine is a fan oven so I didn’t have it quite as hot as you said. But perhaps yours is a fan oven too!

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