Roasted Crispy Mushrooms
I love mushrooms whether they’re sautéed or raw but roasting them was a real “wow.” Tearing the mushrooms instead of cutting them and then pan-roasting with a high-heat finish yields perfectly crispy, craggy mushroom edges that are so delish…you’ll be tempted to devour them straight from the sheet pan! The mushrooms can be served alone, paired with a grain such as quinoa, polenta, etc or a protein such as fish, tofu, etc. Versatility galore!
Jump to RecipeIngredients
Organize the ingredients – shiitake and oyster mushrooms, thyme, garlic, kosher salt and pepper.
Roasting the Mushrooms
Place mushrooms, garlic and thyme (or rosemary) on a large, rimmed baking sheet. Season mushrooms with salt and pepper and then drizzle with olive oil. Using tongs or your hands, give the mushrooms a toss and then arrange in a single layer on the baking sheet making sure not to crowd or overlap the mushrooms. This will ensure your mushrooms get crispy instead of soggy. (If you feel you need two pans, go for it but remember the mushrooms will shrink significantly as they cook.) Cook mushrooms for 30 minutes at 350 degrees on the middle rack. Then turn up the heat to 500 degrees and continue cooking for an additional 10-15 minutes, until edges of mushrooms are crispy. Before serving remove the herb sprigs.
Roasted Crispy Mushrooms
Transfer Roasted Crispy Mushrooms to a serving platter or you can pair them with a quinoa, polenta, fish, tofu, etc. Garnish with dill and a few lemon slices if desired.
Roasted Crispy Mushrooms
Ingredients
Roasted Crispy Mushrooms
- 1 1/2 -2 lbs. mixed mushrooms such as oyster and shiitake, stems removed from shiitake, torn into pieces for optimum crisping
- 4-6 sprigs thyme or rosemary optional
- 6 cloves garlic smashed with a knife
- 3 tablespoons olive oil
- Kosher salt and freshly ground pepper
Instructions
Roasted Crispy Mushrooms
- Preheat oven to 350 degrees.
- Place mushrooms, garlic and thyme (or rosemary) on a large, rimmed baking sheet. Season mushrooms with salt and pepper and then drizzle with olive oil. Using tongs or your hands, give the mushrooms a toss and then arrange in a single layer on the baking sheet making sure not to crowd or overlap the mushrooms. This will ensure your mushrooms get crispy instead of soggy. (If you feel you need two pans, go for it but remember the mushrooms will shrink significantly as they cook.)
- Cook mushrooms for 30 minutes on the middle rack. Then turn up the heat to 500 degrees and continue cooking for an additional 10-15 minutes, until edges of mushrooms are crispy. Before serving remove the herb sprigs. At this point the mushrooms are done.
- Transfer Roasted Crispy Mushrooms to a small platter or pair with quinoa, polenta, fish, tofu, etc. Garnish with dill and a few lemon slices if desired.
Recipe is from Bon Appétit.
If you like this recipe, you may also like these other GFchow recipes. Spiced Lamb Pockets with Tzatziki Sauce, Sautéed Baby Bok Choy with Shiitake Mushrooms, and Salmon with Creamy Dill Dressing.
Gluten Free Disclaimer
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
