The other day I made Mushroom Kale Oven Pancakes and I promised to share my Oven Roasted Mushrooms & Garlic. Don’t for a minute think you’re obligated to use these wonderous little mushroom morsels in that oven pancake, though after making that pancake with them, I’m never going back to plain old mushrooms in it again!
I think you’ll find a zillion (yeah, I’m prone to exaggeration now and then) uses for these puppies! I’ll list a few, below, but know I’m only going to be scratching the surface! (And of course, I’d love to hear what you do with yours!)
About Oven Roasted Mushrooms & Garlic:
Let’s talk about these mushrooms. They are indeed little morsels of deliciousness. While roasting in the high heat, they get beautifully browned on the outside yet remain juicy and tender on the inside. If you have anyone in your family that is turned off by the usual texture of sauteed mushrooms (some peeps find them too slippery and object to that!) they might very well warm up to these.
First of all, making Oven Roasted Mushrooms & Garlic is drop-dead simple! There’s a minimum of prep work to do and the payoff in flavor – well let’s just say don’t expect any bland, boring, well-behaved, take a back seat to everything else, mushroom, here.
The flavor of the mushrooms, when roasted, is intensified! While the mushrooms shrink in that hot oven, the flavor multiplies. At first taste, I was like “These mushrooms are EVERYTHING!”
And of course, since mushrooms are basically little sponges, you’re going to find they pick up at least a little of the flavor of any items roasted alongside. I love to toss a few cloves of garlic right on the tray, to roast right along with the shrooms. Can you say Bonus?!! I’ve even been known to toss on a LOT of garlic just so I can pick through and save a few cloves for another use.
How to Serve or Use:
As I mentioned (like five kajillion times – I really, really liked that pancake) I used these mushrooms in my Mushroom Kale Oven Pancake, but there are so many ways to a stash of these shrooms.
- Serve them as is, as a side to a steak or burger.
- Toss them over a steak or burger.
- Add them to a pan sauce and use it over either of the above.
- Use them to top pizza.
- Try them in Risotto or any rice dish. I can’t tell ya how great these would be with any wild rice pilaf, and I’m just about dying to try them in my Barley Mushroom Risotto.
- Use them finely chopped in mushroom soup; I think I would love them in my Mushroom Brie Bisque, either as the mushroom ingredient or just thinly sliced as a garnish.
- I know I would love them with my Taphouse Salad. I can’t rave enough about that salad, even though it has a lot of components. This recipe would be a great way to make the mushrooms for that salad because they’re basically hands-off and have incredible flavor.
- How about adding them to a green bean saute and dare I say it? In your holiday Green Bean Casserole!! They’d be just as fab with asparagus.
The final reason to make these? If your mushrooms are languishing in the fridge and you really don’t have time to deal with them, make these! It’ll buy you a little time!
These are just a few thoughts! How will you serve your Oven Roasted Mushrooms & Garlic?
Making Oven Roasted Mushrooms & Garlic:
Roasting mushrooms can be as easy as tossing them on a sheet tray with any additions you’d like. Maybe some salt, herbs, or garlic. Here’s the deal, though. They will usually release liquid so before they begin to roast, they’ll stew -and that stage takes a long time because they won’t really begin to roast until all that liquid is gone.
I came up with a simple little hack. I place a rack on a sheet tray (put foil under the rack if you wish, for easy cleanup) then add foil on top of the rack. I poke a bunch of holes with a knife or a large fork. Make sure the holes are in a gully, not sitting in a high place so to speak. That way you won’t have pools of illiquid on top of the foil.
The excess liquid will drain off and you’ll have gorgeous mushrooms in about 15 to 20 minutes. Always check often. Mushrooms vary in size and amount of liquid so timing is always going to be a variable.
Way back in the olden days, chefs used to advise not rinsing mushrooms and instead simply brushing them off. The idea was that the mushroom would act like a sponge and absorb a lot of water – it was thought the mushrooms would become waterlogged, heavy, and flavorless.
It’s a myth. That’s been disproven over and over again. The mushrooms will pick up very little moisture with a quick rinse. If you want to rinse/wash your mushrooms, feel free! If you want “proof” I remember watching this episode of Alton Brown’s titled Myth Busters, and that episode is from way back in 2005. Almost 20 years later, peeps are still acting like washing mushrooms is a new idea!
Options for Oven Roasted Mushrooms & Garlic:
My recipe, here, calls for some pretty classic flavoring. Mushrooms, salt, garlic, and rosemary. There’s not a huge amount of flavor added to the mushrooms from the garlic and rosemary; it’s subtle. The garlic needs to be roasted in peeled cloves, and you can pretty much put in as many cloves as you want, not in heads. Heads of garlic will not be finished roasting by the time the mushrooms are done, otherwise.
There are so many flavor combos. Keep the salt; it helps draw out some of the moisture but add in any of your fave seasonings. Maybe seasoning salt. Maybe garlic powder (for more oomph) or spice blends. Maybe different herbs.
As long as you’re not going overboard (any excess will just drip through the holes in the foil to the sheet pan, below and be wasted) give your shrooms a sprinkle or two of your favorite liquid. Maybe wine, Worcestershire, hot sauce, or something else along those lines.
Storing and Reheating:
Store any leftover mushrooms in the fridge for three to four days. From a food safety point of view, they can be safely stored for longer but the mushrooms do tend to shrivel and just are not, IMHO, as good with more time.
If you do reheat these mushrooms, say as a side, do so carefully. The microwave is going to be your best bet. Cover before heating.
- Depending on where you buy mushrooms they can be terribly expensive. Try the discount stores like Lytle or Aldi. Check out your buyer’s clubs. If those aren’t an option, watch for mushrooms to be on sale around almost any holiday.
- To make your fresh, raw mushrooms last longer, turn the package over so the mushrooms aren’t sitting in any condensation, poke holes in the bottom to vent the air, and store them upside down in the fridge.
I hope you enjoy these mushrooms (and garlic) as much as I have! Yanno I get all excited about food, but when I find something so simple and so transformative – well, I’m just about beside myself! I’ve made these several times already!
If you make these, I’d love to hear how you use them~take care, and I’ll see ya next time!
Oven Roasted Mushrooms & Garlic
- Prep Time: 4 minutes
- Cook Time: 20 mintes
- Total Time: 25 minutes
- Yield: varies
- Category: Side
- mushrooms, washed as desired, trimmed and cut into approximately equivalent sizes
- fresh rosemary
This is an easy recipe that can be made in almost any amount.
Preheat oven to 375 degrees F.
Add a rack to a sheet tray. Add foil to the top of the rack. (For easy cleanup, foil may be added to the sheet tray under the rack.) Toss mushrooms in oil, then place on sheet tray. Lightly salt. Scatter garlic cloves and rosemary sprigs. Place in oven and roast for about 15 to 20 minutes, until golden brown. Watch closely. Timing will vary depending on the size of the mushrooms, the amount of moisture they hold, and the temperature and circulation variation of your oven.
Remove, discard the rosemary, and use mushrooms and garlic as desired.
Stores well in a tightly covered container for three to four days.
Keywords: Condiments, mushrooms, Oven Roasted Vegetables, Side, Vegetable Side