Easy Roasted Mushrooms

[Photographs: J. Kenji Lopez-Alt]

About the author: J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats where he likes to explore the science of home cooking in his weekly column The Food Lab. You can follow him at @thefoodlab on Twitter, or at The Food Lab on Facebook.

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Easy Roasted Mushrooms

About This Recipe

Yield:Serves 4 to 6
Active time:5 minutes
Total time:1 hour
This recipe appears in: The Food Lab: How to Roast Fall and Winter Vegetables

Ingredients

  • 2 pounds button or cremini mushrooms, washed, trimmed, and quartered
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 8 to 12 sprigs thyme or rosemary
  • 2 tablespoons chopped parsley, chives, tarragon, or other fresh herbs

Procedures

  1. 1

    Adjust oven rack to center position and preheat oven to 375°F. Toss mushrooms with olive oil and season with salt and pepper. Transfer to a foil-lined rimmed baking sheet and spread into an even layer. Spread thyme or rosemary sprigs on top of mushrooms. Transfer to oven and roast until mushrooms release liquid, about 15 minutes. Carefully drain liquid into a separate container and reserve for another use (it's a great vegan seasoning sauce).

  2. 2

    Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer. Discard thyme or rosemary. Transfer to a bowl and toss with parsley, chives, or tarragon. Serve immediately.

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