Roasted Wild Mushrooms
Yield: 4 servings
Wild mushrooms are widely available and contribute interest and textural variety, but this hands-off technique will make the most of basic button mushrooms, transforming them into a meaty, savory, satisfying dish that can be enjoyed in so many ways.


  • 1 pound mix of mushrooms
  • 2 tablespoons olive or avocado oil
  • ½ teaspoon kosher salt and freshly ground pepper to taste


  1. Preheat the oven to 425℉. Lightly oil or spray a large, rimmed baking sheet.

    For button-shaped mushrooms, trim the stems and then cut them in half or quarter or thickly slice if large. Small mushrooms may be left uncut. For maitakes, separate into clumps about the size of broccoli florets. If using portobellos, scrape off the gills with a spoon and discard them. Then thickly slice the caps, cutting the caps in half first if you prefer smaller pieces.

    Toss the mushrooms with the oil, salt and pepper. Roast until the mushrooms are browned and crisped around the edges, about 25-30 minutes, depending on oven and color of baking sheet. Quicker cooking tip: I have also roasted the mushrooms at 425℉ on my oven’s convection roast setting. In this case, they take 15 minutes in my oven and do have slightly enhanced caramelization. Either way, check a little early until you know how long they take in your oven.

A few more things...

If you peek midway through the cooking time, you’ll likely see a good bit of liquid on the baking sheet. This is normal, as the mushrooms first release much of their moisture and then this cooks off over time,

Mushrooms also take well to thyme, so adding a sprinkle of dried or fresh thyme along with the salt and pepper will add an extra hint of flavor.

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