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
- 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
Preheat oven to 375°F (190°C, gas mark 5).
Cut mushrooms into 1″ (2cm) cubes.
Put them onto a baking sheet and toss them in the oil, salt, black and pink pepper.
Put them in the oven and roast for about 15 minutes, or until the release much of their liquid.
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.
Save the liquid for soups, stock, cooking rice or grains, etc.
Serve alongside grilled meat, or on its own as a snack. Enjoy!