Roasted Mushrooms

It’s November, everyone! Can you believe it?! Even though I hate how fast time flies, I can’t help but feel giddy about the last 2 months of the year. For me, this magical time is jam-packed with birthdays and anniversaries, and of course Thanksgiving, Christmas, and New Year’s Eve. And guess what? You’re in for a treat! To help you celebrate the holidays, I’m bringing you a special nine-week holiday recipe series!!! From now until the end of the year I’ll be posting dishes (sometimes more than once a week) to give you ideas for upcoming holiday dinners and parties. And I’m covering all the bases: apps, sides, main courses, desserts and maybe even a cocktail or two 😉 So without further ado, today’s holiday dish is an easy, yet unbelievably tasty and fragrant, side dish of Roasted Mushrooms!

I absolutely adore mushrooms. In fact, as a kid, it was my favorite vegetable. And great news: I’m not sure it gets much easier when it comes to a Thanksgiving side dish (unless you buy something processed/pre-made at the store). All you do is mix together all the ingredients and throw it in the oven – easy peasy! I can’t take credit for this simple, yet genius, recipe. I found it on Italian Food Forever years ago, adjusted the measurements a bit, and I’ve been making it ever since. Sometimes the simplest recipes are the best and there’s no need to mess with perfection! This will become a go-to side for you, whether it’s Thanksgiving, Christmas, or a regular old Wednesday. 

Ingredients

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How to make it 

Preheat your oven to 350 degrees F. Then wipe the dirt off the mushrooms using a damp cloth. (Don’t run water over mushrooms or they’ll become soggy and lose all their natural juices.) Slice the mushrooms into 1-inch chunks or slightly smaller.

Into a large baking dish big enough to fit all of the mushrooms add the olive oil, garlic, herbs, salt, and pepper. Mix everything all together.

Add the mushrooms to the dish and toss well making sure all the ingredients are well distributed. 

Bake for 30 minutes. Take the mushrooms out of the oven, pour the balsamic vinegar on top, then give one final toss. Vegetarians and meat eaters alike will adore this flavorful and healthy dish! 

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These Roasted Mushrooms are unbelievably delicious and fragrant and so easy to make: just chop, toss, and bake!
Roasted Mushrooms
Serves 6
These Roasted Mushrooms are unbelievably delicious and fragrant, yet so easy to make - just chop, toss, and bake!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Ingredients
  1. 2 lbs. fresh mushrooms (any mix you like)
  2. 2 garlic cloves, minced
  3. 1/2 cup olive oil
  4. 1 teaspoon kosher salt
  5. 1/2 teaspoon freshly cracked black pepper
  6. 1 Tablespoon fresh rosemary, finely chopped
  7. 1 Tablespoon fresh sage, finely chopped
  8. 1/4 cup fresh Italian parsley, chopped
  9. 1 Tablespoon balsamic vinegar
Instructions
  1. Preheat your oven to 350 degrees F.
  2. Wipe the mushrooms using a damp cloth. Slice the mushrooms into 1-inch chunks or slightly smaller.
  3. Into a large baking dish big enough to fit all of the mushrooms add the olive oil, garlic, herbs, salt, and pepper. Mix everything all together.
  4. Add the mushrooms to the dish and toss well making sure all the ingredients are well distributed. Bake for 30 minutes.
  5. Take the mushrooms out of the oven, pour the balsamic vinegar on top, then give one final toss.
Notes
  1. I like to use a mix of mushrooms including white button, baby bella, shitake, oyster, and other wild mushrooms if I can find them!
Adapted from Italian Food Forever
Love & Food ForEva http://loveandfoodforeva.com/

6 thoughts on “Roasted Mushrooms

  1. Your Roasted Mushroom Recipe looks so YUMMY! I will have to make these for Thanksgiving as I know they will be enjoyed by all. Thanks.

  2. These are amazing. First time you made them for me you had to send me home with a Tupperware of leftovers!!!! Deeeeeelish! Sometimes I throw on some fresh thyme too!
    (My husband told yours that I make this all the time and Ryan had no idea what he was talking about…probably because he doesn’t love mushrooms the way we do)

    1. Aw, thanks Rach! They’re pretty hard not to love! So simple and so amazing 🙂 I love thyme, so I’ll try that next time! And yes, Ryan told me about that with the most puzzled look on his face haha!

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