Best Maggie Beers Roasted Mushrooms Recipes

EASY ROASTED MUSHROOMS RECIPE

Easy Roasted Mushrooms Recipe image

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

Provided by J. Kenji López-Alt

Categories Side Dish Sides

Time 55m

Yield 6

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 74 kcal, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, Sodium 62 mg, Sugar 3 g, Fat 5 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g

MAGGIE BEER'S ROASTED MUSHROOMS

Maggie Beer's Roasted Mushrooms image

Great with steak or at brunch as a side to an egg, stirred through pasta or on toasted sour dough bread as bruscetta.

Provided by JustJanS

Categories Vegetable

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

400 g field mushrooms, quartered
400 g portobella mushrooms, quartered
175 ml verjuice
1 tablespoon finely chopped parsley, stalks
1 tablespoon chopped fresh oregano
sea salt
crushed black pepper
chopped parsley, to serve
extra virgin olive oil, to serve

Steps:

Preheat oven to 180c.
Place mushrooms, verjuice, parsley stalks, oregano, salt and pepper in a baking dish and toss to combine.
Roast until well cooked (this could take up to an hour, then transfer dish to stove top and cook until 1/4 of the liquid remains.
Sprinkle with the extra chopped parsley and enough olive oil to moisten a little.