Roasting mushrooms, like roasting other vegetables, brings out a new flavor profile to this very versatile vegetable. Roasting cooks the mushroom to a perfect softness inside while browning the outside and imparting a lovely ‘roasted’ flavor.
Any variety of mushrooms can be roasted. Smaller mushrooms like cremini or small white mushrooms can simply be trimmed of their stems and roasted whole. Other larger mushrooms should be cut into uniform pieces so that they cook in the same amount of time.
Mushrooms should be roasted separately, even if you intend to combine them with other roasted vegetables because most other vegetables such as carrots, broccoli or asparagus take longer or less time to roast. I’ve found that mushrooms are a fairly fragile vegetable when roasted and can easily over cook. An over roasted mushroom will result in a small, dark and shriveled version of its former self.
Mushrooms should be roasted at high heat, 425-475 degrees F for 20-25 minutes. Mushrooms can be roasted by simply tossing in olive oil and sprinkling with salt and pepper. The great news about roasting mushrooms or other vegetables is that once they’re in the oven, the only job left is to toss halfway through cooking time.
This month we’d like to present two recipes for roasted vegetables; ‘Roasted Mushrooms and Onions with Feta’ and ‘Herbed Roasted Mushrooms’. Either of these recipes makes a great side for almost any meat, poultry or fish entrée or can be added served on top of a risotto or polenta dish for a fabulous meatless entree.
Roasted Mushrooms & Onions with Feta
This recipe combines 2 vegetables that conveniently have about the same cooking time; mushrooms and onions.
- 3/4 lb mixed mushrooms, (cremini and small white) stems removed
- 1 red onion, cut into wedges
- Olive oil
- Kosher salt and fresh ground pepper
- 6 thyme sprigs
- 3 ounces feta cheese, crumbled
Preheat oven to 450 degrees F. Line a baking sheet with parchment paper. Toss the mushrooms and onions in enough olive oil to coat. Sprinkle with salt and pepper and add thyme sprigs. Place in oven and roast for 20 minutes. Check the mushrooms at 15 minutes. Crumble the feta over the vegetables and continue roasting just until cheese melts. Serve immediately.
Herbed Roasted Mushrooms
- 1 lemon
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried fennel
- 1 teaspoon gf hot pepper sauce
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground white pepper
- 1/4 cup olive oil
- 3 pounds large mushrooms, stems discarded
Preheat the oven to 425 degrees F.
In a medium bowl, squeeze the juice out of one lemon. Combine with the dried herbs, gf hot pepper sauce, salt and pepper. Stir in the olive oil. Add the mushrooms and toss until coated. Strain the liquid from the mushrooms.
Spread the mushrooms on a non-stick baking sheet, stem sides up. Bake for 15 minutes. Turn the mushrooms over and continue to bake for an additional 5-10 minutes, or until the mushrooms are tender. Let cool and serve.
- Chef Yvonne