Roasted Mushrooms
I adore mushrooms! They are so earthy and flavorful. And these Roasted Mushrooms are amazing! The savory onions, the hint of spicy kick, the full flavored soy sauce and balsamic, all mingle together on your tongue to tell you these are not just boring normal mushrooms, these are something special!
These Roasted Mushrooms would be fabulous as a simple side dish for a holiday dinner. Eat them over a steak or a baked potato. Put them in a sandwich. I’ll have an appetizer recipe for you soon using these mushrooms!
Hee hee, even my husband looked at these and said they looked amazing. I think his actual words were something like, “for people who like mushrooms, those look delicious!” Pretty high praise coming from him about the lowly fungus.
Any mushrooms will work. I had just gotten back from the Asian market so I picked up some fancy mushrooms, Shitake and Bunashimeji (Beech mushrooms) specifically. But any will work; I love Italian mushrooms, baby bellas, brown mushrooms, even white buttons.
If you’d like your mushrooms to have a little spicy kick, leave the cayenne pepper in. If you prefer mushrooms that don’t bite back, leave the cayenne pepper out.
Easy to make: just place the chopped mushrooms and all marinade ingredients into a bag. I like to fold over the top edge of the bag to make it easier to get everything into the bag. And, I place the bag standing up inside a bowl so that it’s easy to work with.
After filling the bag, just zip up the top and shake to combine. Here are the mushrooms after shaking. The whole thing just gets placed in the fridge to marinate. If you’re short on fridge space you can take the bag out of the bowl and tuck it into a small spot in the fridge.
The mushrooms have marinated for 30 minutes and I’ve spread them out on a baking sheet ready to pop in the oven.
These are the mushrooms after roasting and still on the baking tray
Roasted Mushrooms Recipe
Roasted Mushrooms
Ingredients
- 16 ounces (1 lb) mushrooms, quartered
- 1 tablespoon dried onion flakes
- 1 teaspoon dried parsley
- 1 teaspoon sugar
- ½ teaspoon garlic powder
- ¼ teaspoon coarse ground black pepper
- ¼ teaspoon cayenne pepper optional
- ¼ cup soy sauce
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
Instructions
- Place all ingredients in a ziptop plastic bag. Close the top, and shake to combine. Marinate mushrooms in the fridge for 30-45 minutes.
- Preheat oven to 350 degrees F.
- Cover a large baking sheet with parchment paper, aluminum foil, or a Silpat. Pour mushrooms and any sauce on the prepared baking sheet. Roast in oven for 10-15 minutes until mushrooms start to brown and sizzle. Remove from oven and let rest 5 minutes.
- Garnish with chopped fresh parsley if desired.
Nutrition
I adore mushrooms too! It’s the first thing I go for when I’m having a meat-free meal. This recipe is calling my name 🙂
I love mushrooms and I love that you marinaded them! These look amazing!
Lovely pictures! And I can tell just by looking at them that this dish is packed umami. Definitely not boring,
I love mushrooms and these look totally delicious.
How good are shimeji and shiitake? Eeeee, you’ve just transformed my two favourite Asian mushrooms into flavour-packed awesomeness. 😀 This sounds and looks incredible!
These. Look. Perfect! I love roasted vegetables, they’re my favorite, and this recipe looks like something I must try ASAP! Thanks so much for sharing!
As a die-hard-mushroom lover, let me tell you this is GENIUS! I absolutely Love this! can’t wait to make them!
This is my kind of side dish. I LOVE all things mushrooms and these look perfect!
These look and sound amazing! I can’t wait to try them 🙂
I’m not usually a fan of mushrooms on their own, but this actually looks REALLY good. I would totally eat a heaping side dish of these! I love the combo of the soy sauce and balsamic vinegar, and I would definitely keep that cayenne. Yum!
I can’t stand mushroom, but something tells me the wifey is going to have me make this reaall soon. This is right up her alley!