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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!
I adore mushrooms! They are so earthy and flavorful.
If you love mushrooms, you just have to try my Mushroom Soup, Roasted garlic mushroom soup, and Barley mushrooms and onions recipes!
We appreciate your support
Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Mushrooms!
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! Check out my Mushroom Bruschetta recipe!
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 mushrooms.
What kind of mushrooms to use
Any mushrooms will work. I had just gotten back from the Asian market so I picked up some fancy mushrooms, Shiitake 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.
How to make
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.
Storage
Keep the roasted mushrooms in an airtight container for up to 4 days in the fridge.
These roasted mushrooms can also be frozen for later use. And actually, cooked mushrooms freeze better than raw ones because of the high water content of raw ones.
After cooking, let them cool completely. Place them on a parchment paper lined baking sheet and freeze them for a couple of hours until solid. Then they can be placed in freezer safe bags or airtight containers and try to remove as much air as possible. Store up to 3 months for best flavor.
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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
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Janette
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 🙂
mary
I love mushrooms and I love that you marinaded them! These look amazing!
Annemarie
Lovely pictures! And I can tell just by looking at them that this dish is packed umami. Definitely not boring,
peter
I love mushrooms and these look totally delicious.
Wandercooks
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!
Sarah Jane
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!
Mahy
As a die-hard-mushroom lover, let me tell you this is GENIUS! I absolutely Love this! can’t wait to make them!
Tracy
This is my kind of side dish. I LOVE all things mushrooms and these look perfect!
dana
These look and sound amazing! I can’t wait to try them 🙂
Tracy
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!
Derek
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!
April D.
Made these today and they were delicious. Flavor was complex and so so good! Used chopped portobello, cremini and shiitakes.
Sunshine via Pinterest
Delicious! Easy but with a complex flavor that is amazing. Try this today!
Louise
Interested in making this, can leftovers be frozen? With good success. Have a run on beech (shimj) mushrooms. Thank you!
Debi
Louise, Yes, these roasted mushrooms can be frozen for later use. And actually, cooked mushrooms freeze better than raw ones because of the high water content of raw ones.
After cooking, let them cool completely. Place them on a parchment paper lined baking sheet and freeze them for a couple of hours until solid. Then they can be placed in freezer safe bags or airtight containers and try to remove as much air as possible. Store up to 3 months for best flavor. Thank you for the question, I’ll update the post with this information too.