Roasted Mushrooms with Garlic
November 11, 2021 | Updated May 23, 2022
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When life gives you lots of meaty mushrooms, you could do worse than make roasted mushrooms with garlic, rosemary or some other herb. What follows is a tutorial on how to roast mushrooms of any kind.
As you can see, these are roasted porcini mushrooms, but roasted mushrooms with garlic works with a wide variety of mushroom species. Some good ones include:
- Portobellos, which are large button mushrooms.
- Cremini and regular button mushrooms, which are the same thing; one is grown in darkness to keep it white. Oh, and you do not need to peel either portobello or button mushrooms.
- Maitake, which is what you will see in the store, or hen of the woods is what we call them here in the U.S.
- Chicken of the woods, which you can’t buy, but which are very common nationwide.
- Large shiitake mushrooms, caps only. Save the stems for mushroom stock.
- Any other edible bolete, such as butter boletes and many of the leccinums.
- King trumpet mushrooms or larger hedgehogs, Hydnum repandum, which can get big.
- Lobster mushrooms or big Western chanterelles, which can also grow larger than your palm.
I’m betting most of you will be using store-bought button or cremini mushrooms, and this is fine.
There is not a lot to making roasted mushrooms with garlic and herbs. You clean the mushrooms (in most cases just with a damp towel), coat them in oil or melted butter, toss with minced garlic or garlic powder and roast on a baking sheet until done.
You roast mushrooms hot, so you drive off excess moisture so you get a meaty roast mushroom, not a flabby one. How long is a bit of voodoo.
The reason is because it depends on how wet your mushrooms were in the first place, are they in one layer and what kind they are. None of this is so radically different from species to species to warrant their own recipes, so here’s a ballpark guide:
- Portobellos and porcini and large hedgehogs should need about 40 to 45 minutes.
- Regular cremini or button mushrooms, lobster mushrooms and the Western chanterelles take about 30 to 35 minutes.
- Maitake have thinner bits to them, which will crisp up, so watch them after 25 minutes. I like the crispy edges, though.
- Chicken of the woods range all over the place, but never less than 20 minutes. I’ve had soggy young ones take 45 minutes.
What you are looking for is firm, with a little browning.
I choose to toss the roasted mushrooms with black pepper and whatever herb I am using at the end, so the herbs don’t burn up in the oven. I prefer fresh rosemary, which really likes mushrooms, but fresh thyme, sage, or parsley are also good choices.
If you have leftovers, roasted mushrooms with garlic is very good at room temperature the next day, and can be frozen.
Looking for more mushroom recipes? Try my grilled mushrooms, squash gnocchi with mushrooms or Chinese braised mushrooms. All are good side dishes.
Roasted Mushrooms with Garlic
- 2 pounds fresh, meaty mushrooms (see above for types)
- 1/4 cup olive oil (or melted butter)
- 1 tablespoon garlic powder (or 2 tbsp minced fresh garlic)
- 2 tablespoons minced fresh rosemary (see above for alternatives)
- Black pepper to taste
- Preheat oven to 425°F. Wipe the mushrooms down with a damp cloth to remove any dirt. Trim any nasty looking bits. Cut large mushrooms into chunks.
- Toss the mushrooms with the oil, then the salt and garlic, then arrange on a sheet pan in one layer. Roast in the oven for 15 minutes.
- After 15 minutes, move the mushrooms around so they brown evenly. Put them back in the oven. After another 10 minutes or so, you will need to check on them every few minutes until you see the level of browning you want. Different mushrooms will require more or less time.
- When the mushrooms are ready, return to the bowl and toss with herbs, maybe some more oil or butter, and lots of black pepper. Serve at once.
Keys to Success
- Don’t crowd the mushrooms too much, or they won’t brown at all. Most varieties will give off a lot of moisture, so they need space.
- You can add all sorts of herbs at the end, or red pepper flakes, or lemon zest. This is where you can play around with it.
- You can also use this recipe as a base, leaving out the herbs at the end. Make this, then sauce the roasted mushrooms as you like.
Nutrition information is automatically calculated, so should only be used as an approximation.
I need a good recipe for chicken of the woods mushroom
Made these with a pot roast tonight. Used fresh sage and parsley on half of them and a Japanese pepper/citrus spice I just received from a friend visiting from Japan. Both were EXCELLENT!
As always, thanks for the great recipe Hank!
AMAZING as always Hank! I used portobellos with sage and a combination of oysters and shiitake with rosemary. Then I added them to some of your fried onions and put the whole thing over some Sheboygan brats. With mustard, not ketchup. Pure heaven! As always, thank you!
Love the simplicity of this recipe. It’s too cold for wild mushrooms here in Slovakia, but I’ll definitily try this when the season starts again in spring.
Hi Hank, We have lots of Chantrelles around here this time of year, do those hold up to this recipe well?
Shannon: Yes, if they are the big West Coast ones.
Hank do you recommend a book or have you considered hosting a class on mushroom hunting. It’s always been intriguing but makes me a little nervous. Last year there was what I thought to be a giant chicken of the woods on a sycamore as you leave the duck club. I never stopped for it because I wasn’t sure.
Justin: There are tons of Facebook groups for mushrooms based on where you live, books too. Where are you?
Another great recipe!
Splendid taste. Quick and easy to make. This will become a favourite dish.
Those look amazing! Thank you for that. Really enjoy your posts. Keep up the awesome work!.
This recipe looks Devine ! Which mushrooms did you use that are in the posted pics?
Catherine: Butter boletes from the Sierra Nevada.