I don't know why it took me so long to get around to roasting mushrooms. I love slow-cooked, savory mushrooms, dark with flavor, but I generally make them on the stovetop in a pan. The oven is an even easier route, though, and now that I've tried it I'm not going back!
Roasted mushrooms are a lovely vegan main dish — strong and rich in flavor and umami. They can be dressed up with a little cream or garlic, or topped with a poached egg, like in this dish. They can also go on top of toast points for an easy appetizer delicious enough for any party.
You can also serve them as a side dish — as I did last night, next to slow-cooked pork, brown rice with smoked salt, and a kale salad.
Here's a basic recipe for roasted mushrooms — a very simple, flexible recipe, of course. They can be roasted for a longer or shorter amount of time, or mixed with garlic and shallots before roasting, or drizzled with sesame or walnut oil afterwards.
Do you ever roast mushrooms? Any favorite ways to use them?
Roasted Mushrooms with Herbs
serves 2 as a main, 6 as a side dish
3/4 pound cremini mushrooms, washed and sliced
1/4 pound shiitake mushrooms, washed and sliced
Salt and freshly ground pepper
1/4 cup olive oil
1/2 cup loosely packed fresh herbs such as chives, thyme, marjoram, and flat-leaf parsley, minced
Sour cream, for garnish
Heat the oven to 475°F. Line a large baking sheet with parchment. Toss the mushrooms in a large bowl with a generous amount of salt and pepper and the olive oil. Roast for 20 minutes, then toss the mushrooms once, and return to the oven. Roast for an additional 10 minutes, or until they are dark and slightly shrunken.
Return the roasted mushrooms to the bowl. Taste and add more salt and pepper if necessary. Toss with the herbs, then transfer to a serving dish and top with a dollop of sour cream. Serve immediately.
(Images: Faith Durand)