Roasted mushrooms bring a delicious umami flavor to any dish and can easily stand in for meat in lots of recipes. So having a big batch on hand gives you freedom to riff all week. Don’t worry about overcrowding the pan. As the mushrooms cook, they will release all their water, shrink and then finally crisp up in the olive oil. To keep this recipe versatile, we seasoned with only salt and pepper — but chopped garlic or shallots and fresh herbs like thyme or rosemary are delicious additions.
| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | 2 cups |
| Level: | Easy |
| Total: | 45 min |
| Active: | 10 min |
| Yield: | 2 cups |
Ingredients
- 1 1/2 pounds sliced any kind of mushrooms or a mix (from 2 pounds whole shiitakes, 1 1/2 pounds whole button or 2 1/2 pounds portobello mushrooms; see Cook’s Note)
- 3 tablespoons olive oil
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 425 degrees F.
- Put the mushrooms on a baking sheet and toss with the olive oil, 3/4 teaspoon salt and several grinds of pepper. Cook, stirring every 10 minutes, until golden, about 35 minutes.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 128 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 420 mg |
| Serving Size | 1 of 4 servings |
| Calories | 128 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Carbohydrates | 6 g |
| Dietary Fiber | 2 g |
| Sugar | 3 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 420 mg |