HOW TO ROAST MUSHROOMS IN THE OVEN
A roasted mushroom is a great ingredient – low in calories and carbs – with intense and deep flavours that will bring meals to life. By cooking mushrooms in the oven, they baste in their natural juices, becoming tender and juicy, even cooked with just a very light coating of oil. They’re so easy!
STEP-BY-STEP
Step 1: Unlike some other vegetables, mushrooms don’t take long to prepare for the oven. No need to peel or even slice, simply give them a wipe with a damp paper towel. After cleaning your mushrooms, dry them well as they naturally release liquid whilst cooking.
Step 2: Preheat the oven to 250c. Line a baking sheet with parchment and ensure the oven rack is in the centre.
Step 3: In a bowl, toss your mushrooms with olive oil and salt and pepper, along with any other spices you’d like. Rosemary and garlic are popular ones to add.
Step 4: Turn your mushrooms out onto the baking sheet, arrange them stem-side down and then pop them into the oven. Keep an even space between them so they have space to brown.
Step 5: Roast for 20/25 minutes until the mushrooms are deep brown. Flip them over and continue to roast until the tops are also browned – for around 5/10 minutes. You’ll see your mushrooms shrink slightly while they baste in their juices.
Step 6: Once roasted or until completely brown, take your mushrooms out of the oven and put them in a bowl. You can add the juices that came out to the bowl too, for extra taste. And that’s it! Your mushrooms are ready to eat – either as they are or as a side dish.
