With their crispy, caramelized exterior and tender, meaty core, Fried mushrooms are a down-to-earth treat. When mushrooms are roasted, their umami-rich flavors intensify, making them versatile bites of flavor that are ready to nestle with your next main course or mix into a dish.
Mushrooms do NOT have to be the raw, dry, white slivers you sadly see sitting at the salad bar.
Mushrooms taste great when prepared complete other than raw.
Their flavors amplify and multiply, becoming rich and meaty.
Tossed in olive oil, balsamic vinegar, and salt and pepper, then roasted at a high temperature, fried mushrooms are perfectly crispy while being tender and juicy on the inside.
If you want to make sautéed mushrooms, check out the best sautéed mushroom recipe.
For a grilled version, see Grilled Portobello Mushrooms.
How to use roasted mushrooms
With their unique, savory flavor, mushrooms are a vegetable (or should I say mushroom, to be technical, although that doesn’t sound all that appealing) that needs to be flaunted.
If you’re already a mushroom lover, you know what I mean.
How to make roasted mushrooms
This fried mushroom recipe is easy.
Toss them with oil and spices, pop them in the oven over high heat, then prepare to have your home transformed into a steakhouse.
No need to mess up a bowl; You can stir together the mushrooms and spices right on the sheet pan.
The ingredients
- Mushrooms. I like cremini mushrooms (aka baby bella) as they are flavorful and easy to find. I just don’t recommend white button mushrooms as they aren’t very flavorful.
- olive oil. Olive oil, essential for frying, makes the mushrooms crispy and caramelized while additionally roasting them in their natural juice.
- Spice. Salt and pepper bring out the natural flavor of the mushrooms.
- balsamic vinegar. Balsamic vinegar adds a little something and compliments the savory, earthy flavors.
- Fresh thyme. Woody thyme complements the roasted mushrooms for a beautiful garnish.
The directions
- Clean mushrooms.
- Cut into quarters.
- Mix the mushrooms with the oil, spices and vinegar. Fry mushrooms in a single layer at 450 degrees F for 18 to 20 minutes, turning once halfway through. Drizzle with more vinegar and sprinkle with herbs. ENJOY!
Ways to flavor roasted mushrooms
- Garlic. The mushrooms in three cloves of garlic (freshly chopped), salt and pepper. Garnish with fresh chives.
- Herbaceous. Step it up with even more fresh herbs. Fried mushrooms with olive oil, two fresh bay leaves, a sprig of fresh thyme, salt and pepper. Top roasted mushrooms with lemon zest and chopped chives.
- Cheesy. After 10 minutes of roasting, remove pan and sprinkle with 1/4 cup Parmesan cheese, then return to oven to finish baking.
- Sharp. Add 1/4 teaspoon red pepper flakes.
TOP!
For even more seasoning ideas for mushrooms (and any other veg!), roasting tips, and storage, check out my complete guide to oven roasted veggies.
storage tips
- To store. Store leftover mushrooms in an airtight container in the refrigerator for up to 5 days.
- To warm up. Reheat the mushrooms on a baking sheet in the oven at 350 degrees F. A microwave can also be used, but the mushrooms will get a bit mushy.
- Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Reheat frozen food. Frozen roasted mushrooms can be a bit mushy after reheating, but they still have great flavor.
What to serve with roasted mushrooms
Fried mushrooms go well with any protein, especially steak. Serve with a baked potato and you’ve got the total steakhouse vibe.
Here are a few classic meaty entrees to try with fried mushrooms for a fabulous dinner:
- cutting board. Non-slip and with grooves to catch juices, this chopping board set is sized to fit every chopping and slicing need.
- chef’s knife. A good one, no GreatChef’s knife is a must for every kitchen.
- Rimmed baking sheet. For biscuits and mushrooms alike. Non-stick, dishwasher safe and durable.
Get ready for a mushroom-tastic dining experience with the best fried mushrooms!
frequently asked Questions
The lowest calorie mushrooms would be cooked without added fat, but they don’t taste as flavorful or filling. Mushrooms are high in antioxidants, vitamins and potassium, and also have vitamin C and fiber. They are an excellent addition to a balanced diet.
Rather than smashing in a colander, I recommend wiping with a damp paper towel or soft-bristled brush to remove dirt. The natural sponginess of mushrooms absorbs water easily, and wet mushrooms are more likely to be steamed than roasted.
With their naturally frothy structure, mushrooms release moisture when cooked. The key is to roast them at high temperature and make sure they are not wet (do not rinse with water to wash). They’ll also release some liquid as they cook, so be careful not to crowd them on the pan.
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Place a rack in the center of the oven and preheat to 450°F. Line a rimmed baking sheet with parchment paper. To clean mushrooms, use a soft brush or paper towel to wipe any dirt off the outside. Cut off any tough stem ends, then quarter them (if some of your mushrooms are very large, cut them in sixths; you want the pieces to be about the same size). Transfer to the center of the baking sheet.
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Drizzle the mushrooms with oil, salt, pepper and 1/2 tablespoon vinegar. Toss to coat, then spread into an even layer. Saute the mushrooms for 18 to 20 minutes, tossing halfway through, until tender, browned and caramelized.
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Remove from the oven and drizzle over the remaining 1/2 tablespoon of vinegar. Sprinkle with thyme (if using). Swirl to combine and enjoy.
- TO STORE: Store leftover mushrooms in an airtight container in the refrigerator for up to 5 days.
- TO WARM UP: Reheat mushrooms on a baking sheet in the oven at 350 degrees F. A microwave can also be used, but the mushrooms will get a bit mushy.
- FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Reheat frozen food. Frozen roasted mushrooms can be a bit mushy after reheating, but they still have great flavor.
Portion: 1from 4Calories: 91kcalCarbohydrates: 6GProtein: 3GFat: 7GSaturated Fatty Acids: 1GPolyunsaturated fat: 1GMonounsaturated fatty acids: 5GPotassium: 514mgFiber: 1GSugar: 3GVitamin A: 1ieCalcium: 22mgIron: 1mg
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