Roasted Mushrooms Food

PERFECT ROASTED MUSHROOMS

Steps:

• Preheat the oven to 450 degrees Fahrenheit.
• Clean the mushrooms and pat them dry. Slice the mushrooms in half. In a large bowl, toss them with the olive oil, garlic powder, and kosher salt. Line a baking sheet with parchment paper and spread the mushrooms in a single layer on top.
• Bake 10 to 12 minutes until the mushrooms are tender. Serve topped with fresh herbs.

ROASTED MUSHROOM BASE

Steps:

• Preheat oven to 400 degrees. Line 2 baking sheets with parchment.
• In a large bowl, toss mushrooms with oil, salt and pepper. Spread in an even layer on baking sheets and bake in the middle and lower racks of the oven for 20 minutes, stirring every 5 minutes and switching pans top to bottom halfway through. The mushrooms should be tender and dry when done. Remove from heat and allow to cool.
• Grind in a grinder or pulse in a food processor fitted with steel blade until broken down into small pieces resembling ground meat. What works best in my food processor is to pulse about 10 times, scrape down the sides of the bowl and then pulse another five to 10 times. Taste and adjust seasoning.

GARLIC BUTTER ROASTED MUSHROOMS

Steps:

• Preheat oven to 220°C/450°F (200°F fan).
• Toss mushrooms with butter, oil, garlic, salt and pepper in a large bowl using a rubber spatula.
• Spread on a baking tray and roast for 25 minutes - do not toss or turn.
• Remove from oven. If using lemon and thyme, push mushrooms together onto one side of the tray, drizzle with lemon, sprinkle with thyme and toss. Serve immediately!

GARLIC-BUTTER ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Clean mushrooms with a damp paper towel and gently remove and discard stems.
• Drizzle oil into a large cast iron skillet to evenly coat. Place mushrooms into the skillet, cap-side down. Carefully sprinkle garlic into the mushroom cavities, taking care not to sprinkle directly into the skillet. Drizzle mushrooms with melted butter, then season with salt and pepper.
• Roast in the preheated oven for 15 minutes. Sprinkle with Parmesan cheese and return to the oven for 3 to 5 more minutes. Remove from the oven and sprinkle with parsley. Let cool slightly before serving.

ROASTED MUSHROOMS

Steps:

• Place mushrooms in a single layer in a large oven-safe pan.
• Drizzle with olive oil and sprinkle with kosher salt and pepper.
• Roast in a preheated 450°F oven until mushrooms are tender and fragrant, about 15-20 minutes.
• Serve immediately.

OVEN ROASTED GARLIC MUSHROOMS RECIPE

Steps:

• Pre heat the oven to 190 degrees C.
• Mix all the ingredients in a bowl.
• Arrange in a single layer on a baking tray.
• Roast for 25-30 minutes until mushrooms are softened.
• Serve hot with steamed rice or as appetizer.

ROASTED MUSHROOMS

Steps:

• Heat oven to 425°F.
• Cover rimmed baking sheet with foil; spray with cooking spray. Place thyme, with sprigs evenly spaced, on baking sheet.
• Toss mushrooms with dressing in large bowl; place on prepared baking sheet.
• Roast 20 to 25 min. or until mushrooms are tender and golden brown.
• Spoon mushrooms into serving bowl; sprinkle with cheese. Discard thyme sprigs.

EASY ROASTED MUSHROOMS RECIPE

Steps:

• Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer. Discard thyme or rosemary. Transfer to a bowl and toss with parsley, chives, or tarragon. Serve immediately.

SMOKY ROASTED MUSHROOMS

Steps:

• Toss 2 pounds whole mixed mushrooms, 1 1/2 tablespoons olive oil, and salt and pepper to taste in a bowl. Spread on a baking sheet and roast at 425 degrees F, stirring a few times, until tender and browned, 30 to 35 minutes. Cook 3 thinly sliced garlic cloves and 1/2 teaspoon smoked paprika in butter until soft; toss with the mushrooms. Sprinkle with chopped parsley and salt.

CRAVE-WORTHY ROASTED MUSHROOMS

Steps:

• Heat the oven to 400 degrees F. Set aside a large nonstick baking sheet. Alternatively, line a large baking sheet with aluminum foil or non-stick baking mat.
• Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
• Toss mushrooms onto a large baking sheet with the olive oil, bay leaves and thyme. Stir until mushrooms are well coated. Don't worry if it seems like all the oil you just added disappears. As they cook, they will release the oil.
• Spread the mushrooms and herbs into one layer then roast, occasionally stirring, until mostly browned and any liquid released from the mushrooms has evaporated from the pan, 20 to 25 minutes.
• Stir in the garlic, salt and pepper then roast another 5 to 10 minutes or until the garlic is toasted and mushrooms browned. Serve with chives and lemon zest sprinkled on top.

ROASTED HERBY MUSHROOMS

Steps:

• Heat oven to 200C/180C fan/gas 6. Arrange the mushrooms in a roasting tray in a single layer, then cook for 15 mins. Meanwhile, mix the garlic, rosemary, olive oil and vinegar with some seasoning. Remove mushrooms and pour away any liquid, then toss in the oil and herb mix. Return to the oven for 10-15 mins more until tender. Scatter with the parsley before serving.

ROASTED MUSHROOMS WITH GARLIC & THYME

Steps:

• Preheat the oven to 400F. Lightly fry the mushrooms, cap-side down, in hot oil for 2-3 minutes.
• Arrange the mushrooms in a a 9x13 cooking dish (or whatever rectangular oven-proof dish you have on hand) with the stalks facing upwards.
• In a small bowl, mix together the butter (make sure its softened), garlic, thyme, lemon juice and seasoning.
• Spoon a little garlic butter on to each mushroom, then lightly press the breadcrumbs on top.
• Either refrigerate for later use, or bake immediately in the oven for 15 minutes or golden around the mushroom cap.

HERB-ROASTED MUSHROOMS

Steps:

• Cut mushrooms into quarters; place in a large bowl. Add oil, herbs, salt and pepper; toss to combine. Place on two 15x10x1-in. baking pans coated with cooking spray., Bake, uncovered, at 425° for 9-11 minutes or until tender. Transfer to a bowl. Drizzle with vinegar; toss to coat.

GARLICKY ROASTED MUSHROOMS

Steps:

• Preheat oven to 400 degrees.
• Heat the oil in medium saucepan over medium heat.
• Add the garlic and cook, stirring once or twice, until soft, 1 to 2 minutes.
• Sir in salt, paprika and red pepper flakes and reduce heal to medium-low.
• Cook, stirring occasionally, until mixture is blended, 2 to 3 minutes.
• Remove form heat.
• Rinse and pat dry mushrooms.
• Arrange them in a single layer on a baking sheet and brush them all over with the garlicky oil.
• Roast for 15 minutes.
• Turn the mushrooms over and continue baking until they are golden brown, about 10 minutes.
• During the last 10 minutes, return the saucepan to the stove over low heat.
• When the mushrooms are ready, turn them into the saucepan along with any juices that have accumulated on the baking sheet.
• Stir well to coat the mushrooms.
• Add 1 tbsp of the parsley and stir again.
• Pour into a chafing dish to keep warm.
• Garnish with the remaining parsley and serve with toothpicks.

ROASTED MUSHROOMS (GARLIC + BALSAMIC)

Steps:

• Preheat oven to 425 degrees, and line a baking sheet (with a rim) with aluminum foil. Alternatively, spray a baking dish with non-stick cooking spray.
• Wipe mushrooms with a damp paper towel and trim any long stems. If mushrooms are large, cut in half, or quarter if they're huge.
• Add oil, vinegar, garlic, thyme, salt and pepper to a mixing bowl and whisk until well combined. Add mushrooms and toss to ensure mushrooms are coated. Spread out on baking sheet (or baking dish) and scatter butter throughout mushrooms.
• Bake for 20-25 minutes, giving the pan a shake (or stirring the mushrooms) about halfway through.
• If desired, sprinkle with fresh minced parsley before serving.

ROASTED MUSHROOMS IN GARLIC BUTTER

Steps:

• Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
• Arrange the mushrooms in a single layer on the sheet pan.
• In a small bowl, whisk together the butter, garlic, Italian seasoning, olive oil, salt and pepper.
• Drizzle the butter mixture over the mushrooms. Toss to coat evenly.
• Place the pan in the oven and cook for 15-20 minutes or until mushrooms are tender, stirring once halfway through the cook time.
• Sprinkle with fresh herbs, then serve immediately.

ROASTED MUSHROOM MEDLEY

Steps:

• Preheat the oven to 350 degrees F.
• Wipe the mushrooms with a clean, damp cloth and trim stems.
• Slice the mushrooms into pieces no larger than 2 inches in size.
• Mix the olive oil with the garlic, herbs and seasonings in an ovenproof casserole dish large enough to fit all of the mushrooms.
• Add the mushrooms, and mix well, coating the mushrooms with the flavored oil.
• Bake for about 30 to 40 minutes, or until cooked through.
• Remove from the heat, and drizzle with the balsamic vinegar.

ROASTED MUSHROOMS WITH GARLIC

Steps:

• Heat oven to 400 degrees. In a shallow roasting pan, mix together mushrooms, 1/3 cup of the olive oil, whole garlic cloves and thyme. Season with salt and pepper to taste. Roast, stirring occasionally, until mushrooms are golden brown and just starting to crisp, about 30 minutes. Remove from the oven, and discard thyme and garlic. Arrange the mushrooms in a shallow bowl, 6 to 8 inches in diameter.
• In a small sauté pan, heat the remaining 1/3 cup olive oil until shimmering. Add grated garlic and red pepper flakes. Sauté until golden brown, and immediately add vinegar, tomato, 1 tablespoon of the parsley, and a pinch of salt. Remove from heat and immediately pour over the mushrooms.
• Garnish with the remaining 1 tablespoon chopped parsley, pimentón, and chopped cashews. Serve immediately, while bubbly and hot. If desired, serve with grilled crusty bread.

ROASTED MUSHROOMS

Steps:

• Preheat oven to 500 degrees. Spread mushrooms on a rimmed baking sheet. Sprinkle with pancetta, bay leaves, garlic, red-pepper flakes, and rosemary. Drizzle with oil, and season with salt and pepper. Roast, rotating sheet halfway through, until golden brown around edges, about 20 minutes.
• Spoon off excess fat. Add wine and stir. Roast until wine has almost evaporated, about 5 minutes more.
• Toss with parsley and zest. Serve hot, warm, or at room temperature.

ROASTED MUSHROOMS WITH BALSAMIC AND SOY

Steps:

• Preheat oven to 400°F (200°C).
• Lightly grease a large baking sheet/pan with nonstick cooking oil spray.
• Wipe mushrooms over with a damp sheet of paper towel to clean off dirt and debris.
• In a large bowl, combine the mushrooms with the melted butter, oil, balsamic vinegar, soy sauce, garlic, parsley, thyme, brown sugar, salt and pepper. Toss to evenly coat.
• Arrange mushrooms in a single layer on prepared baking sheet.
• Roast in hot oven for 15-20 minutes, mixing them halfway through cooking, until tender.

ROASTED POTATOES AND MUSHROOMS

Steps:

• Pre heat the oven to 475 F. Line a baking sheet with parchment paper and set aside. In a small bowl mix 4 garlic cloves, smashed, olive oil and dry thyme and combine well.
• Place diced potatoes and the olive mix in a zip bag seal then mix well to coat evenly.
• Spread potatoes in the prepared baking sheet, then sprinkle salt and pepper to taste (I found a pinch of each works great). Make sure you don't over crowd the potatoes as they will boil instead of roasting so use a large baking sheet.
• Place in the pre heated oven and roast for 25-30 minutes or until the potatoes are a golden brown.
• Meanwhile, place sliced mushrooms in a non stick skillet, sprinkle salt and pepper to taste, add 3 tbsp olive oil and saute until the mushrooms are slightly soft and brown and the juice has evaporated, about 7-10 minutes. Add minced garlic and saute for an additional minute or until the garlic is fragrant.
• Turn the heat off and sprinkle chopped fresh parsley. Mix to coat.
• Mix cooked mushrooms with roasted potatoes and serve warm or re heat in the oven for a few minutes, if served the next day.

BALSAMIC-ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Wipe mushrooms clean with a damp paper towel and place in a bowl. Add vinegar, oil, garlic powder, salt, and pepper; stir to combine. Let sit while oven preheats.
• Place mushrooms in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 20 minutes. Remove baking sheet from oven and garnish with chives.

ROASTED PORTOBELLO MUSHROOMS

Steps:

• Heat oven to 400 degrees F with rack set in upper-middle position. Remove stems from mushrooms and discard or reserve for another use. Using a dinner spoon, scrape out dark gills from inside mushroom caps.
• Brush insides and outsides of mushrooms with oil then season with salt and pepper. Arrange mushrooms, gill side up, on a baking sheet and roast until tender and beginning to brown, about 15 minutes.
• Flip mushrooms, discard any accumulated juices, and roast until mushrooms are brown and slightly dry, about 5 minutes more.

SIMPLE PAN-ROASTED MUSHROOMS RECIPE

Steps:

• Remove the stems and clean the mushroom caps with a damp paper towel. Cut the mushrooms into large, even-sized chunks. Heat the oil in a large cast-iron skillet over medium-high heat. When the oil is hot, add the mushrooms in a single layer and season with salt and pepper (work in batches if necessary so the mushrooms brown rather than steam). Cook until they begin to brown, about 5 minutes. Stir in the garlic and butter. Cook for a few minutes more- to take the raw edge off the garlic-then remove from the heat and add the parsley.

GARLICKY OVEN ROASTED MUSHROOMS

Steps:

• Preheat oven to 400°F.
• Place MUSHROOMS in a mixing bowl with OLIVE OIL, GARLIC, CHIVES, SALT, and PEPPER. Toss gently to coat.
• Scatter mushrooms on a baking sheet and dust with GARLIC POWDER.
• Bake 10-12 minutes until browned and juicy. Serve warm.
• Once cooled, refrigerate roasted mushrooms in an airtight container up to 2 days. Reheat or enjoy chilled.

ROASTED MUSHROOMS WITH GARLIC

Steps:

• Preheat oven to 425°F. Wipe the mushrooms down with a damp cloth to remove any dirt. Trim any nasty looking bits. Cut large mushrooms into chunks.
• Toss the mushrooms with the oil, then the salt and garlic, then arrange on a sheet pan in one layer. Roast in the oven for 15 minutes.
• After 15 minutes, move the mushrooms around so they brown evenly. Put them back in the oven. After another 10 minutes or so, you will need to check on them every few minutes until you see the level of browning you want. Different mushrooms will require more or less time.
• When the mushrooms are ready, return to the bowl and toss with herbs, maybe some more oil or butter, and lots of black pepper. Serve at once.