Sarah Brown
Roasted mushrooms are a versatile dish that can be served as a side or main course. They pair well with a variety of ingredients, such as polenta, mashed potatoes, and garlic sautéed spinach. The key to achieving crispy, golden-brown roasted mushrooms is to remove the excess liquid that pools in the pan during cooking. This reduces cooking time and improves browning. Additionally, seasoning with herbs, salt, and pepper enhances the flavour of the mushrooms. Roasted mushrooms offer a savoury, meaty texture and can be a nutritious, low-calorie option for bulking up meals.
| Characteristics | Values |
|---|---|
| Oven temperature | 375°F (190°C) to 450°F (200°F fan) |
| Roasting time | 15-30 minutes |
| Roasting style | High temperature for a short time |
| Browning | Golden brown |
| Texture | Soft, melt-in-your-mouth, tender, juicy |
| Flavour | Savory, meaty, earthy, intense |
| Nutrition | Low calories, vitamin D, riboflavin, potassium, fibre |
| Use | Side dish, sauce, salad, pasta, omelette, rice dish |
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What You'll Learn
Roasted mushrooms with garlic butter
Roasted mushrooms are a versatile dish that can be served as a side or a main course. They pair well with a variety of proteins and vegetables, making them a delicious and nutritious addition to any meal. Here is a recipe for roasted mushrooms with garlic butter that is sure to impress:
Ingredients:
- 500g / 1lb mushrooms (button, Swiss brown, cremini, or portobello)
- Butter
- Olive oil
- Garlic
- Salt and pepper
- Lemon (optional)
- Thyme (optional)
Instructions:
- Preheat your oven to 220°C/450°F (200°F fan).
- Clean the mushrooms with a damp paper towel and remove any stems.
- In a large bowl, toss the mushrooms with butter, olive oil, garlic, salt and pepper until they are well coated.
- Spread the mushrooms on a baking tray in a single layer.
- Roast the mushrooms for 20-25 minutes. Do not toss or turn them during cooking to achieve an even colour.
- Once cooked, you can optionally drizzle lemon juice and sprinkle thyme over the mushrooms for an extra flavour boost.
- Serve immediately. These roasted mushrooms go well with polenta, mashed potatoes, rice, or garlic sautéed spinach.
Tips:
- Large mushrooms will result in more juices that can be used as a buttery mushroom sauce.
- For a low-carb option, serve with mashed cauliflower instead of mashed potatoes.
- If you prefer your mushrooms with a stronger garlic flavour, you can use garlic confit or finely mince 6 cloves of fresh raw garlic.
- To prevent the mushrooms from releasing too much liquid during cooking, avoid washing them under running water. Use a damp paper towel to wipe off any dirt or debris instead.
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Roasted mushrooms with herbs
Roasted mushrooms are a versatile dish that can be served as a side or a main course. They pair well with a variety of herbs, proteins, and vegetables. Here is a recipe for roasted mushrooms with herbs, along with some tips and suggestions for customization.
Ingredients
- Mushrooms (white button, cremini, portobello, or a mix of varieties)
- Extra-virgin olive oil
- Balsamic vinegar
- Tamari or soy sauce
- Fresh herbs (parsley, thyme, chives, tarragon)
- Salt and pepper
- Optional: garlic, butter, lemon juice
Instructions
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper or foil. Clean the mushrooms with a damp paper towel to remove any dirt. Quarter or halve small mushrooms, and slice larger varieties into bite-sized pieces.
Place the mushrooms on the prepared baking sheet and drizzle with olive oil, balsamic vinegar, and tamari or soy sauce. Sprinkle with pepper and toss to coat evenly. Spread the mushrooms in a single layer on the baking sheet.
Roast the mushrooms for 15-25 minutes, depending on their size and your desired level of doneness. For smaller mushrooms, roast for 15-20 minutes, stirring halfway through, until tender and golden brown. For larger mushrooms, roast for 20-25 minutes without stirring, until tender.
Remove the mushrooms from the oven and drain the excess liquid into a separate container if making a sauce. Return the mushrooms to the oven and continue roasting for about 30 minutes, until browned but still tender.
Once roasted, transfer the mushrooms to a bowl and toss with chopped fresh herbs like parsley, thyme, chives, tarragon. Season with salt and pepper to taste.
Customization
For a garlicky twist, toss the warm roasted mushrooms with grated garlic or garlic butter. A squeeze of lemon juice can also be added for a bright, tangy note.
Serving Suggestions
Roasted mushrooms are delicious on their own or as a side dish. Serve them with proteins such as juicy baked chicken breasts, pan-seared fish fillets, steak, garlic prawns, or pork chops. They also pair well with sides like sweet potato casserole, stuffing, creamy mashed potatoes, or polenta.
For a complete meal, roasted mushrooms can be added to pasta dishes like fettuccine Alfredo or stuffed shells. They can also be tossed into salads, grain bowls, or enjoyed on toast with ricotta cheese.
Enjoy experimenting with this versatile roasted mushroom recipe, adjusting herbs and seasonings to your taste!
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Roasted mushrooms with meat
Roasted mushrooms are a great side dish to serve with meat. They are savoury, versatile, and have a meaty texture.
Roasted mushrooms with chicken
Roasted mushrooms are a great side dish to serve with chicken. You can bake juicy chicken breasts on the high shelf of the oven and mushrooms on the low shelf.
Roasted mushrooms with steak
Roasted mushrooms are a great side dish to serve with steak. They can be served on creamy mashed potatoes, mashed cauliflower, or with a side of curried rice or polenta.
Roasted mushrooms with fish
Roasted mushrooms also go well with fish. You can serve them with crispy pan-seared fish fillets.
Roasted mushrooms with pork
You can also serve roasted mushrooms with pork chops.
How to roast mushrooms
To roast mushrooms, preheat the oven to 220°C/450°F (200°F fan). Toss the mushrooms with butter, oil, garlic, salt, and pepper in a large bowl using a rubber spatula. Spread the mushrooms on a baking tray and roast for 20 to 25 minutes without tossing or turning. If using lemon and thyme, push the mushrooms together to one side of the tray, drizzle with lemon, sprinkle with thyme, and toss.
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Roasted mushrooms with mashed potatoes
Roasted mushrooms and mashed potatoes is a delicious meal that can be served as a side or main dish. Here is a recipe for roasted mushrooms with mashed potatoes:
Ingredients:
- Mushrooms (e.g., button, cremini, portobello, or a mix of wild mushrooms)
- Olive oil
- Butter
- Garlic
- Salt and pepper
- Thyme or rosemary sprigs
- Parsley, chives, or tarragon
- Mashed potatoes
Instructions:
- Preheat your oven to a moderate temperature, around 375°F to 450°F (190°C to 230°C).
- Clean the mushrooms with a damp paper towel to remove any dirt. Avoid washing them under running water, as they will soak it up.
- Chop the mushrooms into bite-sized pieces. Quarter or halve small mushrooms, and slice larger varieties.
- In a large bowl, toss the mushrooms with olive oil, melted butter, garlic, salt, and pepper. You can also add a sprinkle of vinegar or tamari for extra flavour.
- Spread the mushrooms in a single layer on a foil-lined rimmed baking sheet.
- Roast the mushrooms for 15 to 25 minutes, depending on their size and your desired level of doneness. Do not toss or turn them during this initial roast.
- After the first roast, carefully drain the mushroom liquid into a separate container. This liquid is delicious as a vegan seasoning sauce or buttery mushroom sauce.
- Return the mushrooms to the oven and continue roasting for another 20 to 30 minutes, or until they are browned and tender.
- Remove the mushrooms from the oven and discard the thyme or rosemary sprigs.
- Toss the roasted mushrooms with chopped fresh herbs such as parsley, chives, or tarragon.
- Serve the roasted mushrooms immediately with a side of creamy mashed potatoes. The potatoes will soak up all the delicious mushroom juices.
You can also get creative and experiment with different types of mashed potatoes, such as low-carb mashed cauliflower or cream cheese mashed potatoes. Enjoy your hearty and savoury meal!
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Roasted mushrooms with pasta
Roasted mushrooms are a versatile dish that can be served as a side or a main course. They pair well with various proteins and salads, and they can also be added to pasta for a hearty and savory meal. Here is a detailed recipe for roasted mushrooms with pasta:
Ingredients:
- Mushrooms (any variety or a mix of varieties)
- Olive oil
- Salt and pepper
- Garlic
- Butter
- Lemon juice
- Thyme
- Parsley
- Chives
- Pasta of your choice
Instructions:
Begin by preheating your oven to a moderate temperature of around 375°F to 450°F (190°C to 230°C). Clean the mushrooms with a damp paper towel to remove any dirt, avoiding rinsing them under running water as they will absorb too much moisture. Quarter or halve small mushrooms, and slice larger varieties into bite-sized pieces.
Line a baking sheet with parchment paper or foil. Place the mushrooms on the prepared sheet and drizzle with olive oil, ensuring an even coating. Season with salt and pepper, and spread the mushrooms into a single layer. You can also add herbs like thyme or rosemary sprigs at this point for extra flavor.
Transfer the baking sheet to the preheated oven and roast the mushrooms for 15 to 25 minutes. The roasting time will depend on the size of your mushrooms and your desired level of browning. Larger mushrooms will release more juices, which you can reserve for adding to your pasta sauce.
Once the mushrooms are roasted to your liking, remove them from the oven and drain off any excess liquid. Return the mushrooms to the oven and continue roasting for an additional 20 to 30 minutes, or until they are browned and tender.
While the mushrooms are roasting, prepare your pasta according to the package instructions. Remember to reserve about a cup of the starchy pasta water before draining it, as this will be used to create a delicious sauce.
When the mushrooms are done, remove them from the oven and immediately toss them with garlic, butter, lemon zest and juice, breadcrumbs, capers, and thyme. The heat from the mushrooms will cook the garlic, infusing its flavor without burning.
In a separate pan, heat some butter and olive oil. Add the cooked pasta to this pan and toss it to coat the noodles evenly. If you want a more robust sauce, include some soy sauce or tamari along with the starchy pasta water.
Finally, combine the roasted mushrooms with the dressed pasta, ensuring that any browned bits from the baking sheet are scraped off and included, as they add a depth of flavor. If the pasta appears dry, add a little more pasta water or olive oil.
Serve the roasted mushroom pasta with a generous squeeze of lemon juice and a sprinkling of fresh herbs like parsley or chives. You can also top it with grated Parmesan cheese for an extra indulgent touch.
Enjoy your roasted mushroom pasta! This dish is a perfect comfort meal for any night of the week and can be easily adjusted to your taste preferences.
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Frequently asked questions
Here are some tips for roasting mushrooms:
- Use a damp paper towel to wipe off any dirt or debris. Do not wash the mushrooms under running water.
- Cut them into bite-sized pieces.
- Roast at a high temperature for a short amount of time.
- Drain the liquid halfway through the roasting process.
- Return the mushrooms to the oven and continue roasting until browned but still tender.
Roasted mushrooms go well with many different side dishes. Here are some ideas:
- Root vegetables: carrots, beets, and sweet potatoes.
- Cruciferous vegetables: Brussels sprouts, broccoli, and cauliflower.
- Squash: acorn, zucchini, and butternut.
- Meat dishes: chicken, fish fillets, steak, or pork chops.
- Pasta: fettuccine Alfredo, stuffed shells, or rigatoni.
Here are some vegetarian options that you can roast with mushrooms:
- Vegetables: carrots, beets, Brussels sprouts, broccoli, cauliflower, acorn squash, zucchini, and butternut squash.
- Pasta: Vegan Cauliflower Gnocchi, Sausage Kale Pasta with Lemon Cream Sauce, or Creamy Roasted Red Pepper Pasta.
- Polenta or mashed potatoes.
