Roasted Mushrooms

Roasted Mushrooms- Roasted mushrooms with a balsamic, soy, and garlic glaze are the ideal side dish for almost any entrée! Exceptionally impressive: This meal looks gorgeous, tastes wonderful, and generates their own sauce when cooked in the oven, combining the flavors in this glaze to make the tastiest! Vegetarian, low carb, and KETO friendly! These mushrooms are coated with a garlic and herb butter and cooked till soft over high heat. A quick and easy side dish that is always a hit! This recipe may be served as an appetizer or as a side dish with chicken and mashed potatoes for a wonderful supper. You won’t be able to get enough of these grilled mushrooms! They’re meaty, soft, and juicy, and they’ll turn anyone into a mushroom fan. Whether you serve them as a side dish with dinner or as an appetizer with a toothpick, they’re so delicious.

Oven Roasted Mushrooms:

Mushrooms are one of my favorite veggies of all time. I like the savory flavor, how adaptable they are, and how meaty they are. Mushrooms are the most utilized veggie on my website, from Mushroom Rice to Mushrooms on Toast, pies, spaghetti, and this wonderful creamy Mushroom Sauce! Perhaps second only to the onion.

In fact, if I had to survive on only one vegetable for the rest of my life, I’m quite confident it would be mushrooms. I STAND BY THIS MAJOR STATEMENT!!

I’m also quite certain that the dish I’m providing today is the method I cook mushrooms most commonly — roasted in garlic butter. Quick and simple to prepare, and completely low-maintenance to cook.

Ingredients:

• mushrooms – white button (shown), Swiss Brown / Cremini, or any huge mushrooms (flat mushrooms, Portobello, “BBQ Mushrooms,” etc.)
• BUTTER AND OIL — butter for flavor, oil for heat conductivity and to keep the butter from smoking in the oven (the smoke point of butter is lower than oil, and we want to roast them hard and quickly to obtain gorgeous color while keeping the interior moist);
• Garlic adds flavor. 
• Lemon and thyme (optional) – a drizzle of fresh juice and a sprinkle of fresh thyme are a fantastic way to finish buttery mushrooms. The lemon gives a bit of brightness, while the thyme adds a little of flavor. But it’s entirely optional because simple roasted mushrooms are delicious on their own.

How To Make Roasted Mushrooms?

1. Preheat the oven to 350°F and prepare a rimmed baking sheet. I prefer to use sheet pans with an almost nonstick surface, so I don’t need to use foil, but you may layer your pan with foil for easy cleanup.
2. Clean the mushrooms and trim/cut them. Clean up any spills and trim any long stems. Cut the mushrooms so that they are all around the same size.
3. Whisk up the sauce, then cover the mushrooms in it. I find it best to whisk the oil, vinegar, and spices together in a mixing bowl, then add the mushrooms and give them a thorough toss until each mushroom is covered.
4. Place on a baking sheet and bake for 20-25 minutes. Spread the mushrooms in an equal layer and attempt to spread them out a little. If they’re all thrown together, they’ll steam rather than roast. Halfway through the baking time, give the mushrooms a good toss.
5. Garnish with parsley and serve immediately. I prefer to dust my mushrooms with minced fresh parsley for color and a bit fresh taste, but it’s completely optional!

How To Roast Mushrooms?

And here’s how to roast mushrooms in the oven:

• mix with butter, oil, garlic, salt, and pepper.
• Spread on a baking sheet and bake at 220°C/450°F for 25 minutes (hot oven = richer color!). No rotating or tossing – the color is improved by keeping the oven closed the entire time!

Juices from the pan!

THIS IS THE MOST IMPORTANT PART! Roasted mushrooms produce their own sauce, and throwing them in this balsamic-soy glaze first yields a fantastic sauce to spread over them.

A liquid gold mixture of butter, oil, balsamic vinegar, soy sauce, garlic, herb, and mushroom. They are naturally filled with a lot of liquid, which is necessary for the flavors in this!

Allow your oven to perform all of the work for you with minimum effort. There will be no standing at the stove, no stirring, and no chance of anything burning. Simply place the pan in the oven and walk away.

Which Types Of Mushrooms Should I Use?

For this dish, I recommend using either white button mushrooms or baby Bella mushrooms (I’ve made it with both and they’re both delicious). While it may work with other mushroom kinds, the cooking time may vary depending on the size and moisture level of the mushrooms, and I haven’t tested other varieties to be sure.

What Is The Best Way To Clean Mushrooms?

The easiest technique to clean mushrooms is to gently massage each mushroom with a moist paper towel. You may also rinse your mushrooms in a colander, but only for a few seconds; do not soak them in water.

Is It Necessary To Peel Mushrooms?

Mushrooms, unlike other vegetables, do not need to be peeled prior to cooking.

If they are covered with filth, a quick rinse in water is sufficient. Wipe away the dirt and debris with a moist paper towel until the surface is clean. Just make sure to thoroughly dry them after cooking because they leak a lot of moisture.

How long To Roast Mushrooms?

I roast my mushrooms for around 20 minutes at 425 degrees F. That time is based on utilizing standard-sized button mushrooms. If your mushrooms are on the tiny side, check them after about 15 minutes. If your mushrooms are bigger, it may take up to 25 minutes for them to get soft.

Are Mushrooms Healthy?

Mushrooms are high in nutrients such as antioxidants, vitamin B, copper, and potassium. Mushrooms have a low calorie, salt, and carbohydrate content. The mushrooms in this dish are coated in butter, which is not the healthiest option. If you want to lower the calories in half, cut the amount of butter in half.

These roasted mushrooms are something I prepare practically every week, and they’re always a success.

Tips And Tricks:

1. If you like your mushrooms in smaller pieces, slice or half them; simply shorten the baking time accordingly.
2. To flavor my mushrooms, I use an Italian spice combination made up of garlic powder, dried basil, rosemary, oregano, and parsley. If you don’t have dry Italian seasoning on hand, use an equal amount of your preferred dried herb instead.
3. These mushrooms are best served right away.
4. I usually offer roasted mushrooms as a side dish, but you can also serve them with toothpicks as a simple appetizer.

Variations On This Recipe:

• SPICY – Try adding some red pepper flakes or cayenne pepper to the seasonings.
• SKILLET – If you don’t want to use your oven, these mushrooms may be roasted in a large skillet, but I don’t think they become as caramelized and crispy around the edges. Simply sauté them over MED heat for around 12-15 minutes, stirring occasionally. I’d also reduce the butter to 2 tablespoons and hold off on the salt until the mushrooms have completed cooking.
• OTHER SEASONINGS – Another fantastic herb/seasoning to use with mushrooms is rosemary. If you like, add a quarter teaspoon of thyme and a quarter teaspoon of rosemary!
• FRESH HERBS – If you have fresh herbs and wish to try them, add 1 1/2 teaspoon minced fresh thyme. In general, use more fresh herbs because dried herbs are more taste concentrated.

Make Roasted Mushrooms Advanced:

I don’t recommend preparing them ahead of time because they’re wonderful just out of the oven.

However, you may prepare the oil, balsamic vinegar, garlic, thyme, salt, and pepper ahead of time and store it in a jar on the counter.

I highly advise you not to wash or tamper with your mushrooms until you’re ready to prepare this dish and consume them, since they can get slimy.

What To Serve With Roasted Mushrooms?

Roasted mushrooms are a delicious, quick side dish that is both vegan and plant-based. We prefer to serve them with vegan or vegetarian meals because they offer a meaty taste that is often lacking when just vegetables are used. Here are a few major meals that would go nicely with it:

1. Serve with Roasted Cauliflower Pasta, Vegan Fettuccine Alfredo, or Roasted Eggplant Pasta.
2. Risotto: Combine them with the Asparagus Risotto.
3. Serve with Baked Salmon, Lemon Dill Salmon, Perfect Grilled Salmon, Pesto Salmon, Grilled Tilapia, or Easy Pan Fried Fish as an accompaniment.
4. They’d be fantastic with Easy Baked Shrimp or Broiled Shrimp.

Roasted mushrooms can also be used as a component in a dish! Toss them into pasta, such as any of the pastas listed above, or just cook spaghetti with marinara and toss them on top. (Of course, the alfredo sauce is delicious as well.) Alternatively, include them into a grain bowl or main dish salad.

Storage:

Leftover mushrooms should be stored in an airtight container in the refrigerator and consumed within 3-5 days.

MORE DELICIOIUS RECIPES HERE:

Garlic Butter Baked Salmon

Garlic Mushroom Pasta

Deviled Eggs

Roasted Red Pepper Pasta

Dark Chocolate Cookies

Lemon Garlic Shrimp Pasta

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