Of course! Roasted garlic mushrooms are an incredibly simple yet elegant side dish. The high, dry heat of the oven concentrates their flavor, making them meaty, tender, and bursting with umami, while the roasted garlic becomes sweet and mellow.
Here is a classic, foolproof recipe that will make you fall in love with mushrooms all over again.
ROASTED GARLIC MUSHROOMS
This recipe is easy to double for a crowd and highly adaptable.
Yields: 4 servings
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Ingredients
· 1 lb (450g) cremini or white button mushrooms, halved or quartered if large
· 4-6 large cloves garlic, minced
· 2 tablespoons olive oil or melted butter (or a mix!)
· 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
· ½ teaspoon salt
· ¼ teaspoon black pepper
· 1 tablespoon soy sauce or balsamic vinegar (optional, for a flavor boost)
· 2 tablespoons fresh parsley, chopped (for garnish)
· Optional for finishing: A squeeze of lemon juice, grated Parmesan cheese, or a pat of butter.
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). This high heat is key for caramelization without steaming the mushrooms.
- Combine: On a large, rimmed baking sheet, combine the mushrooms, minced garlic, olive oil, thyme, salt, and pepper. Toss everything together with your hands or a spoon until the mushrooms are evenly coated.
· Pro-Tip: If using soy sauce or balsamic vinegar, add it now and toss to coat. - Roast: Spread the mushrooms out in a single layer. This is crucial! If they’re crowded, they’ll steam instead of roast.
- Cook: Roast for 20-25 minutes, without stirring, until the mushrooms are tender, golden brown, and have crispy edges. The liquid they release will mostly evaporate.
- Garnish and Serve: Remove from the oven and immediately toss with the fresh parsley and any optional finishing ingredients like a squeeze of lemon juice or a sprinkle of Parmesan cheese. Taste and adjust seasoning if needed.
Tips for Perfect Roasted Mushrooms
· Don’t Crowd the Pan: This is the golden rule of roasting. If the pan is too crowded, the mushrooms will release their liquid and steam. Use two baking sheets if necessary.
· Size Matters: Cut your mushrooms so they are all roughly the same size. This ensures they cook evenly.
· Don’t Wash, Just Wipe: It’s best to avoid soaking mushrooms in water. Simply wipe them clean with a damp paper towel or use a soft brush. They are like sponges and will absorb water, preventing proper browning.
· The Flavor Boosters: The optional soy sauce adds a deep, savory umami note, while balsamic vinegar adds a touch of sweetness and acidity. You can’t go wrong with either!
· Fresh Herbs are Key: If you can, use fresh thyme. Its woody, aromatic flavor is a perfect match for mushrooms and roasted garlic.
Frequently Asked Questions (FAQ)
Q: Can I use other types of mushrooms?
A: Absolutely! This method works for almost any mushroom. Try it with shiitake (stemmed), portobello (cut into chunks), or a wild mushroom mix for a more complex flavor.
Q: Why are my mushrooms soggy?
A: Sogginess is almost always due to overcrowding the baking sheet or not having the oven hot enough. Ensure they are in a single layer with a little space between them, and make sure your oven is fully preheated to 425°F.
Q: Can I add other vegetables?
A: Yes, but be mindful of cooking times. Sliced onions or bell peppers can be added at the same time. Quick-cooking veggies like asparagus or cherry tomatoes should be added in the last 10 minutes.
Q: How do I store and reheat leftovers?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat to help them regain some of their crispness. The microwave will make them soft.
Q: Can I make these as an appetizer?
A: Definitely! Serve them warm in a bowl with toothpicks, or pile them onto slices of crusty baguette that have been brushed with olive oil and toasted. They also make an incredible topping for steak, chicken, or creamy polenta.
Enjoy your incredibly flavorful and easy roasted garlic mushrooms