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.
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- 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
- 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.