Roasted Mushrooms

Roasting is my very favorite way to prepare vegetables. Not only is it one of the most hands-off approaches, but it also always yields deeply flavored results. That’s exactly the case with mushrooms. While you can sauté, grill, and even fry mushrooms, roasting them is perhaps the simplest way to draw out their savory, umami-rich flavor. Toss quartered mushrooms on a sheet pan with garlic, olive oil, salt, and pepper, roast it at 450°F, and in just about 20 minutes you have a tender, caramelized side dish that’s fit for any occasion.

The secret to roasted mushrooms that aren’t soggy and squishy is high heat. Cranking up the oven to a fiery 450°F ensures the mushrooms truly roast rather than steam, which helps them become golden-brown and caramelized on the outside and perfectly tender on the inside.

Since you’re roasting these mushrooms at such high heat, they cook quite fast. It will only take 18 to 20 minutes for the mushrooms to fully cook in the oven. This means you can roast them on even the busiest of nights.

Meaty roasted mushrooms are a simple and satisfying side dish to pair with a number of easy dinners. Here are a few of our favorites.

• Garlic Butter Steak and Potatoes
• Crisped and Dipped Chicken Thighs
• Buttermilk-Poached Salmon
• Vegetarian Stuffed Peppers
• Easy Shrimp Scampi

Or make these roasted mushrooms part of the main affair. Toss them with pasta, tuck them into omelettes, or pile them onto thickly sliced toast that’s been slathered with creamy ricotta.