This recipe for smoky roasted mushrooms is one of the most pleasant surprises I’ve come across in a long time. They were the perfect accompaniment to tonight’s steaks, but after eating them I’m already dreaming up other great ways to use them. They’d be great in eggs or in a panini. They’d also be really great at the bottom of a bowl of cream soup.
A few notes about this recipe – although they’re called smoky roasted mushrooms, the smoked paprika is entirely optional. If you’d like to use some other dried herb or spice for the butter mixture, go ahead. Or just leave it out all together and make a garlic butter mixture.
Go ahead, roast up a bunch of these mushrooms and let me know how you use them.
[Recipe] Smoky Roasted Mushrooms
Recipe adapted from Food Network Magazine
Makes about 4 cups
2 lbs mushrooms (more or less – I used shiitake and portobello)
1 Tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
2 Tbsp butter
3 cloves garlic, chopped
1/2 tsp smoked paprika
1 Tbsp dried parsley
Preheat the oven to 425F.
Clean and chop the mushrooms. Put the pieces in a large bowl.
Add the olive oil, salt, and pepper to the mushrooms. Give them a toss.
Spread the mushrooms on a sheet pan lined with parchment or foil.
Roast the mushrooms in the oven for 30-35 minutes, stirring once or twice during the roasting.
While the mushrooms are roasting, prepare the butter mixture.
Melt the butter in a small saucepan over low heat.
Once the butter is melted, add the garlic and paprika. Stir the mixture. Allow it to cook for a minute or two, sauteing the garlic. Add the parsley and stir the mixture again.
Remove the mushrooms from the oven once they’ve finished roasted. Put the mushrooms in a large bowl.
Drizzle the mushrooms with the prepared butter. Stir well, coating each of the mushrooms pieces with butter.
Serve warm.
- 2 lbs mushrooms (more or less – I used shiitake and portobello)
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp butter
- 3 cloves garlic, chopped
- 1/2 tsp smoked paprika
- 1 Tbsp dried parsley
- Preheat oven to 425 F.
- Clean and chop the mushrooms. Put the pieces in a large bowl.
- Add the olive oil, salt, and pepper to the mushrooms. Toss.
- Spread the mushrooms on a baking sheet lined with parchment or foil.
- Roast the mushrooms in the oven for 30-35 minutes, stirring once or twice during the roasting.
- While the mushrooms are roasting, prepare the butter mixture.
- Melt the butter in a small saucepan over low heat.
- Once the butter is melted, add the garlic and paprika. Stir the mixture. Allow it to cook for a minute or two, sauteing the garlic. Add the parsley and stir the mixture again.
- Remove the mushrooms from the oven once they’ve finished roasted. Put the mushrooms in a large bowl.
- Drizzle the mushrooms with the prepared butter. Stir well, coating each of the mushrooms pieces with butter.
