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Peppery Roasted Mushrooms

Peppery Roasted Mushrooms

These super peppery roasted mushrooms make for a great side to any meat dish, or can be eaten as a snack all on their own (that’s what I did!). 

Following a cooking technique I learned on the Serious Eats website, I roasted wild Agaricus bitorquis (aka pavement mushrooms) until nice and crispy. This recipe would work for most mushrooms, so feel free to use any store bought mushroom you enjoy!

  • Prep Time5 min
  • Cook Time45 min
  • Total Time50 min
  • Yield2 servings as a side

Ingredients

  • 1 lb (454g) pavement, meadow, puffball, white button, cremini, or portobello mushrooms
  • 2 tablespoons (30ml) vegetable oil
  • 1/2 teaspoon (3g) kosher salt
  • 1 teaspoon (2g) black pepper
  • 1 teaspoon (2g) whole pink peppercorns, lightly crushed

Preparation

1

Preheat oven to 375°F (190°C, gas mark 5).

2

Cut mushrooms into 1″ (2cm) cubes. 

raw mushrooms on baking sheet

Put them onto a baking sheet and toss them in the oil, salt, black and pink pepper. 

mushrooms tossed in oil and seasoning

3

Put them in the oven and roast for about 15 minutes, or until the release much of their liquid. 

roasted mushrooms with liquid

4

Take the sheet pan out, pour off the liquid into a container, then put the mushrooms back into the oven for another 20-30 minutes, or until dark and toasty. 

roasted mushrooms

Save the liquid for soups, stock, cooking rice or grains, etc. 

5

Serve alongside grilled meat, or on its own as a snack. Enjoy! 

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