Roasted Mushrooms Food

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.

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.

OVEN ROASTED MUSHROOMS

Steps:

• Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.

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:

• 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.

BALSAMIC-THYME ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with foil and spray with cooking spray.
• Gently clean off mushrooms with a damp paper towel. Cut off stems and discard. Cut any larger mushrooms in half so mushrooms are all about the same size and place in a medium bowl.
• Cut the white parts of the green onions into 1/2-inch pieces and add to the mushrooms. Thinly slice the green parts and set aside for later.
• Whisk oil, vinegar, thyme, 1/2 teaspoon salt, and pepper together in a small bowl. Drizzle over the mushroom mixture and toss to coat. Place in a single layer on the prepared baking sheet.
• Roast in the preheated oven for 10 minutes. Flip mushrooms over and roast for an additional 10 minutes. Remove from the oven and season with more salt, if desired. Sprinkle with reserved green onion parts.

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

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.

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.

BUTTERY PAN ROASTED MUSHROOMS AND ASPARAGUS

Steps:

• In a heavy frying pan (I like cast iron)cook onion and butter on med-high to high heat until onion is tender.
• Add mushrooms and cook until they start to brown, stirring often.
• Add asparagus, salt, and pepper to taste and cook until crisp-tender. This dish is best when the asparagus is still a bit crisp and bright green. Serve hot.

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 ASPARAGUS WITH MUSHROOMS

Steps:

• Preheat oven to 425*.
• In a non-stick baking baking sheet with sides, toss the asparagus and mushrooms with the oil and season with salt and pepper.
• Spread the vegetables in a single layer.
• Roast for 10 minutes or until the vegetables are tender and browned, turning once or twice.
• Place vegetables on a serving platter.
• Sprinkle vegetables with vinegar and toss gently to combine.
• Season with additional salt and pepper as desired.
• Serve warm or at room temperature.
• Makes 4 servings.

EASY BAKED MUSHROOMS

Steps:

• Place mushrooms on a baking sheet. Drizzle with oil; toss to coat. In a small bowl, combine the bread crumbs, garlic powder and pepper; sprinkle over mushrooms., Bake, uncovered, at 425° for 18-20 minutes or until lightly browned. Garnish with parsley if desired.

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.

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.

GARLICKY ROASTED MUSHROOMS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat butter in a large frying pan over medium heat. Add mushrooms, cap-sides down, and cook until softened, about 10 minutes. Transfer to a baking dish and arrange with stalks up.
• Mix garlic, thyme, lemon juice, salt, and pepper together in a small bowl. Pour in remaining butter from the frying pan; mix well and spoon over mushrooms. Sprinkle bread crumbs over top.
• Roast in the preheated oven for 10 to 12 minutes.

ROASTED MUSHROOMS FOR A CROWD

Steps:

• Preheat oven to 400 degrees F.
• Place cleaned mushrooms in a large roaster and set aside.
• In a skillet melt the butter with the oil.
• Add minced shallots and saute until translucent.
• Add garlic, pepper, and dried thyme. Saute until fragrant and garlic is softened.
• Add wine. Bring to a boil, and allow to bubble until some of the alcohol cooks off and the wine reduces a bit.
• Mix beef bouillon powder, soy sauce and hot water. Add to skillet, stirring well.
• Allow to simmer for a minute or two to blend flavours.
• Pour mixture over the mushrooms in the roaster. Cover with the roaster lid.
• Roast in 400 degree F oven for 20 minutes, then stir. Place back in oven uncovered and roast an additional 20 minutes.
• Taste the liquid. Moisture from the mushrooms has diluted it some. Season with salt and pepper to taste.
• If you like you can strain out the mushrooms and reduce the cooking liquid by about half, then pour over the mushrooms in a serving container.