Ahem. New favorite side dish/appetizer alert! Easy roasted herb mushrooms 🙌🏻. Up until a few years ago I didn't even like mushrooms...😬. Who knew they could be SO delicious?? Well, apparently the rest of the world but hey I got there eventually.
Types of Mushrooms
Mkay there's a billion types of mushrooms and I find it extremely difficult to differentiate between most of them SO I went ahead and made this easy for you by listing them in the recipe 😎. Having said that, mushroom gathering is a massively popular thing up here in the pacific northwest so if that's your jam this would be an EXCELLENT dish for you to substitute with your freshly found haul.
However, if you're more like me, check it: I used a mix of chanterelles, chanterelles, sliced trumpet royales, clamshells, and maitakes. There might be a couple others mixed in there but that's the gist of it.
How to Make Easy Roasted Herb Mushrooms
Simply, quickly, and, well, easily is how! Toss your mushrooms in some olive oil, salt, pepper, and fresh herbs until coated. Bake at 375˚F for 15 minutes, give 'em a quick stir and drain of any extra juices. Then bake some more until crispy on the outside and tender on the inside, about 20 to 25 more minutes. That's it!
The only tip I can give you is do be sure to drain the liquid off. Otherwise, no crispy outside!
Ready? Scroll down for the recipe!
Crispy on the outside, tender on the inside artisanal roasted mushrooms simply tossed with olive oil and fresh herbs. Serve with buttered baguette slices and a pinch of salt for extra yums!
- 1 lb wild/speciality mushrooms (chanterelles, sliced trumpet royales, clamshell, maitake, etc.)
- ¼ cup extra virgin olive oil
- 1 tablespoon fresh rosemary, roughly minced
- 1 tablespoon fresh thyme, roughly minced
- 1 tablespoon fresh parsley, roughly minced
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- Baguette slices, butter, and finishing salt for serving
- Preheat oven to 375˚F. Grease a sheet pan.
- Rinse and gently dry mushrooms with a paper towel. In a large bowl, toss them with the olive oil, salt, pepper, and herbs until coated.
- Tip onto the prepared sheet pan. Bake for 15 minutes. Remove from heat, stir, and drain any excess liquid.
- Place back in the oven and bake another 20-25 minutes until browned and crispy on the outside, tender on the inside. Let cool 2-3 minutes.
- Garnish with some finishing salt and fresh ground black pepper along with any remaining herbs. Serve warm with buttered baguette slices. Enjoy!