Easy Roasted Mushrooms Recipe (2024)

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This recipe for mushrooms roasted in the oven results in a dish that's meaty, deeply flavored, and intensely savory.

J. Kenji López-Alt

Culinary Consultant

Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.

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Updated August 23, 2023

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Why It Works

Roasting in a moderate, 375°F (190°C) oven gives the mushrooms plenty of time to concentrate in flavor.
Draining off the mushrooms' exuded liquid partway through the roast assists in browning and speeds up cooking time.

Let's face it: Raw mushrooms are bland, and having those raw slices added to my salads as a kid was part of the reason I grew up really disliking them. The other reason is that, when not properly roasted, they can be, well, slimy. A properly roasted mushroom, on the other hand, is meaty, intense, and deeply flavored. That's what we're after.

Conventional wisdom tells you never to wash mushrooms, but it's okay—you can go ahead and do it. Even after a prolonged soak, they gain about 2% of their total weight in water, which is not enough to make a big difference in cook time. You can wash them in cold water, spin them dry in asalad spinner, and proceed as usual. Though I'd advise cutting and trimming them before washing, because, like the seminal 1986 Bon Jovi album, they're a bit slippery when wet.*

*Don't you just love contemporary topical references?

A moderate temperature is good for mushrooms, as you want to give them plenty of time to lose their internal moisture and concentrate in flavor. At 375°F (190°C), this can take over an hour, but there are ways to speed up the process.

See, mushrooms have a spongelike structure that very easily exudes its moisture. As this moisture escapes, it uses up the energy provided by the oven to evaporate. Until this moisture is mostly gone, it's very difficult for a mushroom to reach high enough temperatures for significant browning to take place.

I've found that by letting the mushrooms roast for a good 15 minutes, then draining off the liquid that's exuded into the tray, I can not only reduce total cooking time by about 15% and improve browning, but I also get the bonus of anintensely mushroom-flavored liquidto cook with. I like to think of it as a mushroom-flavored soy sauce alternative.

By the time the mushrooms have browned, they'll have shrunk down to about 50% of their original size. Oddly, the rules of mathematics don't seem to apply here, because they're way more than 200% more flavorful.

Roasted mushrooms are great on their own, tossed with a few herbs and olive oil, or as an ingredient in other dishes. Try adding them to your pasta, tossing them with sautéed green beans, or serving them cold with salads. And while this recipe is written for button or cremini mushrooms, the method can be adapted to work for many other types, including portobello, oyster, shiitake, wild mushrooms, and more.

December 2013

Recipe Details

Easy Roasted Mushrooms Recipe

Prep5 mins

Cook50 mins

Active5 mins

Total55 mins

Serves4to 6 servings

Ingredients

2 pounds (900g) button or cremini mushrooms, washed, trimmed, and quartered
1/4 cup (60ml) extra-virgin olive oil
Kosher salt
Freshly ground black pepper
8 to 12 sprigs thyme or rosemary
2 tablespoons chopped parsley, chives, tarragon, or other fresh herbs

Directions

Adjust oven rack to center position and preheat oven to 375°F (190°C). Toss mushrooms with olive oil and season with salt and pepper. Transfer to a foil-lined rimmed baking sheet and spread into an even layer. Spread thyme or rosemary sprigs on top of mushrooms. Transfer to oven and roast until mushrooms release liquid, about 15 minutes. Carefully drain liquid into a separate container and reserve for another use. (It's a great vegan seasoning sauce.)
Return mushrooms to oven and continue roasting until browned but still tender, about 30 minutes longer. Discard thyme or rosemary. Transfer to a bowl and toss with parsley, chives, or tarragon. Serve immediately.

Special Equipment

Rimmed baking sheet

How to Roast Fall and Winter Vegetables | The Food Lab
Roasting Mushrooms? Save the Cooking Liquid to Make a Savory Condiment

Nutrition Facts (per serving)
74	Calories
5g	Fat
7g	Carbs
4g	Protein

Show Full Nutrition Label

Nutrition Facts
Servings: 4to 6
Amount per serving
Calories	74
% Daily Value*
Total Fat 5g	6%
Saturated Fat 1g	3%
Cholesterol 0mg	0%
Sodium 220mg	10%
Total Carbohydrate 7g	3%
Dietary Fiber 1g	4%
Total Sugars 3g
Protein 4g
Vitamin C 3mg	17%
Calcium 35mg	3%
Iron 1mg	5%
Potassium 691mg	15%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

FAQs

Is it better to roast or saute mushrooms? ›

Roasting mushrooms is easy and one of the best ways to cook them. I roast mushrooms with olive oil and herbs until golden brown, then stir in fresh garlic a few minutes before they come out of the oven. Our oven-roasted mushrooms are simple and so flavorful.

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What type of mushroom is best for roasting? ›

For our roasted mushrooms recipe, we use cremini mushrooms but you can make it your own and roast portobello, shiitake, or button mushrooms – whatever you have available! Cut into quarters and drizzle with olive oil and salt! Pro tip: place them cut-side down in a single layer to get that crispy bottom!

What is the secret to crispy mushrooms? ›

First, make sure the mushrooms are completely dry, then cook them in a hot skillet with some oil or butter as you normally would. Wait until you take them off the heat to shower them with a sprinkle of salt. This seems like a really small thing, but it actually makes a big difference.

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How long should you keep mushrooms in the oven? ›

Roast your mushrooms for 20/25 minutes until they are deep brown. Flip your mushrooms over and continue to roast until the tops are also browned. This will take up to 5/10 minutes. You will see your mushrooms shrink slightly, and basting in their juices.

Explore More ›

What should we not do before cooking mushrooms? ›

Should I salt the mushrooms before cooking them? Never salt the mushrooms before cooking.

Know More ›

Is it better to cook mushrooms in butter or oil? ›

Butter is great because it adds lots of flavor and produces a nice golden brown exterior, while adding oil allows the mushrooms to cook a little more quickly at slightly higher heat.

Find Out More ›

What is the most flavourful mushroom? ›

Shiitake mushrooms have a deeper, richer, more satisfying flavor and aroma than many other mushroom varieties. People describe the taste as woodsy, earthy, buttery, meaty, slightly smoky or filled with umami. Dried shiitakes have even more intense flavors than their fresh counterparts.

Learn More Now ›

What is the tastiest mushroom to eat? ›

Morels. With their rich flavor everyone seems to love and unmistakable meaty texture, morel mushrooms are literally at the top of the list. One of the most famous mushrooms in the world, they were mentioned by every single chef I spoke to. If given the choice, many of my friends would take them over all other mushrooms ...

What is the healthiest mushroom? ›

Some of the mushrooms considered best for human health include chaga, lion's mane, reishi, turkey tail, shiitake, cordyceps and maitake. Often considered vegetables, mushrooms are neither plants nor animals. They belong to a unique kingdom of fungi.

Read The Full Story ›

What adds flavor to mushrooms? ›

Extra-virgin olive oil – It helps the mushrooms brown and adds richness to the final dish. Tarragon – For garnish! Its unique, anise-like flavor pairs so well with the savory, meaty mushrooms. And salt and pepper – To make all the flavors pop!

Show Me More ›

What is the secret to cooking mushrooms? ›

For the Best Mushrooms, Give Them a Good Sear

Cooking mushrooms concentrates their flavor and brings out notes of sweet earthiness from the Maillard reaction taking place. The best way to do this is to sear the mushrooms first in a dry pan. The high heat browns the mushrooms while instantly driving off excess moisture.

Get More Info ›

Should mushrooms be washed or wiped before cooking? ›

The Best Way to Wash Mushrooms

Yes, folks, you can indeed wash your mushrooms. The critical step is to wait to wash them until right before you cook with them so they don't get bogged down with water. After giving the mushrooms a rinse, dry them off, and you're ready to cook.

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Do you cook mushrooms covered or uncovered? ›

Covering the mushrooms for the first few minutes of cooking helps them release their liquid and brown more quickly. Once uncovered, the liquid evaporates, and the mushrooms begin to brown.

What is the best temperature to cook mushrooms? ›

A moderate temperature is good for mushrooms, as you want to give them plenty of time to lose their internal moisture and concentrate in flavor. At 375°F (190°C), this can take over an hour, but there are ways to speed up the process. See, mushrooms have a spongelike structure that very easily exudes its moisture.

Find Out More ›

Does roasting mushrooms destroy nutrients? ›

But, according to researchers from the Mushroom Technological Research Center of La Rioja in Spain, mushrooms' composition, antioxidant capacity and nutritional content can be negatively affected by the cooking process.

What is the difference between roasting and sautéing? ›

Pan-roasting is a stovetop cooking technique that involves lower temperatures and longer cooking times. It is a gentler, slower cooking process than sautéing—beginning with a hot pan and finishing in the oven.

View Details ›

What is the best and healthiest way to cook mushrooms? ›

The best (read: healthiest) way to cook mushrooms, according to the research, isn't in a pan. Rather, you will reap the most health benefits from your white button, portabella, cremini, or shiitake mushrooms by grilling them—and microwaving them.