Best 7 Oven Roasted Mushrooms Recipes

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Mushrooms are a versatile and delicious ingredient that can be used in a variety of dishes. Oven-roasted mushrooms are a simple and easy way to prepare mushrooms that can be used as a side dish, appetizer, or even a main course. With just a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that will please everyone at your table.

Here are our top 7 tried and tested recipes!

OVEN ROASTED MUSHROOMS



Oven Roasted Mushrooms image

Provided by Food Network

Time 30m

Yield 4 servings

Number Of Ingredients 4

Vegetable or olive oil
1 pound cultivated mushrooms, trimmed, halved or quartered
3 cloves garlic, peeled and crushed
Salt and freshly ground black pepper

Steps:

  • Preheat oven to 450 degrees. Lightly oil shallow baking pan large enough to hold mushrooms in single layer. Add mushrooms and toss with 2 to 3 tablespoons oil. Add garlic; season with salt; roast for 20 minutes stirring on occasion; mushrooms should be browned. Season with pepper.

OVEN RISOTTO WITH CRISPY ROASTED MUSHROOMS



Oven Risotto with Crispy Roasted Mushrooms image

Yes, you can make risotto without all the stirring-just pop it in the oven. And while that oven is on, use it to crisp up a bunch of mushrooms.

Provided by Anna Stockwell

Categories     Risotto     Mushroom     Garlic     Thyme     Onion     Rice     Vermouth     Wine     Stock     Parmesan     Butter     Lemon     Parsley     Dinner     Winter     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 16

1 lb. mixed wild, shiitake, and/or crimini mushrooms, broken into pieces or sliced 1/4" thick (about 4 cups)
3 garlic cloves, peeled, thinly sliced
6 thyme sprigs
1/4 tsp. crushed red pepper flakes
1/4 cup plus 2 Tbsp. extra-virgin olive oil, plus more for drizzling
1 3/4 tsp. (or more) kosher salt, divided
1 medium onion, finely chopped
1 cup arborio rice
1/2 tsp. freshly ground black pepper
1/2 cup dry vermouth or white wine
3 cups homemade chicken stock or low-sodium chicken broth, divided
2 oz. finely grated Parmesan (about 1 cup)
2 Tbsp. cold unsalted butter, cut into pieces
1/2 tsp. finely grated lemon zest
1/3 cup coarsely chopped parsley leaves
Lemon wedges (for serving)

Steps:

  • Place racks in bottom third and middle of oven; preheat to 350°F. Toss mushrooms, garlic, thyme, red pepper flakes, 1/4 cup oil, and 1/2 tsp. salt on a rimmed baking sheet. Roast on bottom rack, tossing halfway through, until deeply golden brown and crisped, 25-30 minutes.
  • Meanwhile, heat 2 Tbsp. oil in a large ovenproof Dutch oven or heavy pot over medium-high. Add onion and cook, stirring often, until softened and slightly translucent, 3-5 minutes. Stir in rice; season with pepper and 1/2 tsp. salt. Cook, stirring occasionally, until some grains are translucent, about 2 minutes. Add vermouth, bring to a simmer, and cook, stirring occasionally, until pan is almost dry, about 2 minutes. Add 2 1/2 cups stock. Bring to a simmer, then cover and bake in oven until liquid is mostly absorbed but rice is still slightly firm in the center, 16-18 minutes.
  • Return pot to stove and heat over medium. Add remaining 1/2 cup stock and cook, stirring constantly, until rice is tender but still has some bite and sauce is creamy, about 2 minutes. Remove from heat and stir in Parmesan, butter, and lemon zest; season to taste with salt, if needed. Add a little bit of warm water, if needed, until risotto is thick but still pourable.
  • Transfer risotto to a platter. Top with crispy mushrooms and parsley. Drizzle with oil. Serve with lemon wedges alongside.

OVEN POLENTA WITH ROASTED MUSHROOMS AND THYME



Oven Polenta With Roasted Mushrooms and Thyme image

Call it cheating-we call it 30 minutes you don't need to spend standing at the stove.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Vegetarian     Mushroom     Hominy/Cornmeal/Masa     Thyme     Garlic     Parmesan     Wheat/Gluten-Free     Fall

Yield 4 servings

Number Of Ingredients 10

1 1/2 lb. mixed mushrooms (such as crimini, shiitake, oyster, and/or maitake), torn into 1" pieces
4 sprigs thyme, plus leaves for serving
6 garlic cloves, smashed
Kosher salt, freshly ground pepper
1/4 cup extra-virgin olive oil
2 Tbsp. unsalted butter
1 cup polenta
4 oz. Parmesan, finely grated, plus more for serving
1 Tbsp. red wine vinegar
Flaky sea salt

Steps:

  • Place racks in upper and lower thirds of oven; preheat to 325°F. Combine mushrooms, thyme sprigs, and garlic on a large rimmed baking sheet. Season generously with kosher salt and pepper; drizzle with oil. Toss to coat mushrooms, then spread out in an even layer. Transfer to upper rack in oven and let mushrooms roast while you prepare polenta.
  • Bring 4 1/2 cups water to a simmer in a large ovenproof saucepan over medium-high heat. Add butter and a generous pinch of kosher salt and whisk to melt butter. Gradually add polenta, whisking constantly. Return mixture to a boil, immediately cover pot, and transfer to lower rack in oven. Bake polenta, shaking baking sheet with mushrooms occasionally, until polenta is tender, 25-30 minutes.
  • Remove polenta from oven. Crank up oven temperature as high as it will go (but don't broil). Continue to cook mushrooms until crisp around the edges, 5-10 minutes longer.
  • Meanwhile, carefully uncover polenta and whisk vigorously, scraping bottom of pan, until polenta is smooth and thick. Gradually add 4 oz. Parmesan, whisking constantly until melted and incorporated; taste and season with more kosher salt and pepper. Cover and keep warm over low heat while mushrooms finish roasting.
  • Remove mushrooms from oven; drizzle with vinegar. Toss to coat; let cool slightly.
  • Divide polenta among bowls and top with mushrooms, thyme leaves, sea salt, and more Parmesan.

OVEN-ROASTED FISH AND MUSHROOMS



Oven-Roasted Fish and Mushrooms image

Flavorful mushrooms, fresh herbs, and olive oil are healthy ways to enhance lean fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 7

2 pounds cremini or shiitake mushrooms (trimmed), halved if large
4 tablespoons plus 1 teaspoon extra-virgin olive oil
2 teaspoons fresh thyme leaves, plus 4 whole sprigs
Coarse salt and ground pepper
4 firm white-fleshed fish fillets, such as striped bass or cod (6 ounces each)
1/2 cup packed fresh parsley leaves
1 tablespoon fresh lemon juice, plus lemon wedges for serving

Steps:

  • Preheat oven to 450 degrees. On a rimmed baking sheet, toss mushrooms with 3 tablespoons oil and thyme leaves; season with salt and pepper. Roast until mushrooms are lightly browned, 15 minutes.
  • Rub fish with 1 tablespoon oil; season with salt and pepper. Arrange fish over mushrooms; top with thyme sprigs. Roast until fish is opaque throughout, 10 to 12 minutes. Toss parsley with lemon juice and 1 teaspoon oil; season with salt and pepper. Serve fish and mushrooms with parsley salad and lemon wedges.

Nutrition Facts : Calories 391 g, Fat 20 g, Fiber 2 g, Protein 35 g

OVEN ROASTED WILD MUSHROOMS WITH GARLIC AND THYME



Oven Roasted Wild Mushrooms with Garlic and Thyme image

Provided by Bobby Flay

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 10

1/4 pound oyster mushrooms, cleaned
1/4 pound hen of the woods, cleaned
1/4 pound shiitake mushrooms, cleaned and halved
1/4 pound cremini mushrooms, cleaned and halved
4 cloves garlic, thinly sliced
1/4 cup olive oil
Salt and freshly ground pepper
6 sprigs fresh thyme
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh thyme leaves

Steps:

  • Preheat oven to 375 degrees F.
  • Combine the mushrooms and garlic in a large roasting pan, add the olive oil, and pepper and stir to combine. Add the sprigs of thyme and roast in the oven until golden brown and all of the liquid has evaporated, 25 to 30 minutes, stirring occasionally. Remove from the oven and stir in the Worcestershire, salt, and chopped thyme.

PAN ROASTED OSTRICH WITH CRISPY SWEETBREADS, SALSIFY PUREE, POTATO PUREE, OVEN-DRIED TOMATOES, PENCIL ASPARAGUS, ENOKI MUSHROOMS, AND GLACE DES MEDOC



Pan Roasted Ostrich with Crispy Sweetbreads, Salsify Puree, Potato Puree, Oven-Dried Tomatoes, Pencil Asparagus, Enoki Mushrooms, and Glace Des Medoc image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 4 servings

Number Of Ingredients 24

1 pound sweetbreads
1 gallon court bouillon
1 cup all-purpose flour
2 tablespoons butter
1 lemon, juiced
1 lemon, juiced
8 fresh salsify roots
1 cup heavy cream, heated
1/2 pound butter, melted and warm
2 Yukon gold potatoes, peeled
1/4 cup heavy cream, heated
1/4 pound butter, melted and warm
4 Roma tomatoes
2 to 3 extra-virgin olive oil
1/4 pound butter, divided
3 shallots, sliced
3 cup Medoc wine
1 quart veal stock
2 tablespoons vegetable oil
2 tablespoons butter
4 (8-ounce) ostrich steaks
Cooked spinach, for serving
Blanched asparagus, for serving
Sauteed enoki mushrooms, for serving

Steps:

  • Bring court bouillon to a simmer in a saucepan. Add sweetbreads and poach for approximately 9 minutes. Remove sweetbreads and discard liquid. Press sweetbreads between 2 sheet trays until completely cool. Peel membranes and separate into bite-size
  • pieces.
  • Just before serving, dust sweetbreads with flour, shaking off excess. Melt butter in a skillet over high heat, add sweetbreads, and sear until crispy. Add lemon juice to deglaze the pan. Keep warm.
  • In a saucepan, bring several inches of water and the lemon juice to a simmer. Peel salsify and add to acidulated water; simmer until very tender. Strain and then transfer salsify to the bowl of a food processor. Add cream and melted butter and puree until smooth. The consistency should be more like a sauce than a puree. Keep warm.
  • In a saucepan, simmer potatoes in water until tender. Strain and then put potatoes through a potato ricer. In a medium bowl, whip potatoes potatoes with hot cream and butter. Keep warm.
  • Preheat the oven to 275 degrees F.
  • Slice tomatoes into 1/4-inch thick slices. In a medium bowl, toss tomatoes with olive oil. Arrange tomato slices on a sheet pan lined with parchment paper. Bake for 1 1/2 hours. Set aside.
  • Melt 3 tablespoons butter in a medium saucepan. Add shallots and saute until beginning to brown. Add wine and stir to deglaze the pan. Cook until wine is reduced to a syrup. Add veal stock and reduce until sauce consistency. Add butter, 1 piece at a time, and swirl to combine. Keep warm.
  • Melt oil and butter in a large skillet over medium-high heat. Season ostrich with salt and pepper. When pan is hot, add ostrich and sear on both sides until cooked to a medium doneness; it will not take long, as ostrich cooks very quickly and is not good when over-cooked. Reserve and keep warm. It may be necessary to sear the ostrich in 2 batches, so as not to over-crowd the pan.
  • To serve, layer potatoes with spinach and tomatoes in a 2-inch ring mold. Place a pretty oval of potato on top with another dried tomato. Spoon a thin line of salsify puree onto the plate. Slice the ostrich on a sharp bias and place it next to the potato stack. Garnish with sweetbreads, asparagus, and enoki mushrooms. Drizzle Medoc reduction around the plate.

OVEN-ROASTED SALMON WITH CAULIFLOWER AND MUSHROOMS



Oven-Roasted Salmon with Cauliflower and Mushrooms image

Provided by Curtis Stone

Categories     main-dish

Time 1m

Yield 4 servings

Number Of Ingredients 19

1/2 cup dry red wine
1/4 cup dried currants
3 tablespoons finely chopped shallots
3 tablespoons red wine vinegar
2 tablespoons packed light brown sugar
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 head cauliflower, cored and cut into small florets
1/4 cup extra-virgin olive oil
Kosher salt
1 1/4 pounds assorted mushrooms (such as cremini, oyster and stemmed shiitakes), halved lengthwise if large
1/4 cup very finely chopped shallots
2 cloves garlic, finely chopped
3 tablespoons thinly sliced fresh sage
Freshly ground pepper
4 5-ounce salmon fillets (skin on)
Kosher salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
1/4 cup green pumpkin seeds, toasted (optional)

Steps:

  • Preheat the oven to 450 degrees F. Make the vinaigrette: In a small heavy saucepan, bring the wine, currants, shallots, vinegar and brown sugar to a simmer over medium heat. Reduce the heat to low and simmer gently until the currants are plump and the liquid is reduced to 1/4 cup, about 5 minutes. Remove the pan from the heat and whisk in the olive oil. Season to taste with salt and pepper. Transfer to a small bowl.
  • Prepare the vegetables: In a large bowl, toss the cauliflower with 2 tablespoons of the olive oil to coat. Season to taste with salt. Spread on a large rimmed baking sheet. Roast, stirring occasionally, until the cauliflower is tender and lightly browned, about 30 minutes. Remove from the oven. Reduce the oven temperature to 400 degrees F.
  • Meanwhile, heat a large ovenproof nonstick skillet over high heat. Add the remaining 2 tablespoons olive oil, then add the mushrooms and cook, without stirring, until golden on the bottom, about 4 minutes. Stir the mushrooms and cook until tender and well browned, about 4 minutes more.
  • Stir the roasted cauliflower, shallots and garlic into the mushrooms and cook until the shallots soften, about 1 minute. Stir in the sage. Season to taste with salt and pepper. Return the cauliflower mixture to the baking sheet and cover to keep warm. Wipe out the skillet.
  • Cook the salmon: Using a sharp knife, score the skin side of the salmon a few times. Season with salt and pepper. Heat the same skillet over medium-high heat. Add the olive oil, then place the salmon skin-side down in the skillet and cook 3 to 5 minutes, or until the skin is golden brown. Turn the salmon over; transfer the skillet to the oven and roast 3 to 5 minutes, or until the salmon is mostly opaque with a rosy center when flaked in the thickest part with the tip of a knife. Meanwhile, uncover the cauliflower mixture and rewarm in the oven if necessary.
  • Transfer the salmon to a platter or four dinner plates. Spoon the cauliflower mixture around the salmon and drizzle with some of the vinaigrette. Sprinkle with the pumpkin seeds, if using. Serve the remaining vinaigrette on the side.

Tips:

  • Choose the right mushrooms: For roasting, select firm, fresh mushrooms with intact caps. Avoid any with bruises or blemishes.
  • Clean and trim the mushrooms: Use a damp paper towel or a soft brush to gently wipe away any dirt or debris from the mushrooms. Trim off the ends of the stems if necessary.
  • Slice the mushrooms evenly: If using whole mushrooms, slice them evenly so they cook evenly. If using smaller mushrooms, you can leave them whole.
  • Toss the mushrooms with oil and seasonings: In a large bowl, toss the mushrooms with olive oil, salt, pepper, and any other desired seasonings. Make sure the mushrooms are evenly coated.
  • Roast the mushrooms at a high temperature: Preheat your oven to 400°F (200°C) or higher. Spread the mushrooms in a single layer on a baking sheet and roast for 15-20 minutes, or until they are tender and browned.
  • Stir the mushrooms occasionally: To ensure even cooking, stir the mushrooms gently once or twice during roasting.
  • Use fresh herbs: For added flavor, sprinkle fresh herbs such as thyme, rosemary, or parsley over the mushrooms before roasting.
  • Serve immediately: Roasted mushrooms are best served immediately. They can be enjoyed as a side dish, appetizer, or added to salads, pasta dishes, or pizzas.

Conclusion:

Oven-roasted mushrooms are a versatile and delicious side dish or appetizer that can be enjoyed in various ways. With their earthy flavor and meaty texture, roasted mushrooms are a great addition to any meal. By following these tips, you can create perfectly roasted mushrooms that are tender, flavorful, and packed with nutrients.

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