Roasted Mushrooms

Absolutely incredible: Roasted Mushrooms look beautiful, taste amazing and create their own sauce when cooked in the oven, mixing through the flavours in this glaze to create the best, quick and easy, balsamic roasted mushroom recipe! Vegetarian, low carb and KETO approved!

A complete meal in itself, if you haven’t tried our roasted mushrooms yet, make sure you include them in your 2024-2025 menu plans!

BEST ROASTED MUSHROOMS

There is no doubt you will love everything about this recipe: from the savoury flavour to how versatile it is. 

Once you start, you can’t stop!

PAN JUICES!

THIS is the best part! Roasted mushrooms create their own sauce, and tossing them in this balsamic-soy glaze first gives you an incredible sauce to drizzle over them.

A butter, oil, balsamic vinegar, soy sauce, garlic, herb + mushroom liquid gold combination. They are naturally packed with incredible amounts of liquid, which is essential for the flavours in this!

Let your oven work it’s magic and do all of the work for you with minimal effort. No standing around the stove, no stirring and no risk of burning anything. Just throw the pan in the oven and walk away. YES! My kinda recipe.

DO YOU NEED TO PEEL MUSHROOMS?

Mushrooms are different to other vegetables in that they don’t need to be peeled before cooking.

A a quick rinse in water is ok if they are covered in dirt. Wipe away the dirt and debris with a sheet of damp paper towel until clean. Just be sure to dry them well as they release a lot of liquid while cooking.

TIP: wash mushrooms when you’re ready to cook them or may turn slimy.

HOW TO ROAST MUSHROOMS IN THE OVEN

So easy I could cry:

• Toss mushrooms with oil and melted butter mixed with minced garlic, balsamic vinegar, herbs, brown sugar, salt and pepper. Brown sugar creates that mouthwatering, lip-smacking glaze. For low carb or Keto followers, use a brown sugar substitute, or leave it out.
• The balsamic vinegar cuts through the buttery goodness, as well as a sprinkle of a fresh herbs. Thyme, parsley, rosemary and chives work so well with this recipe and complement roasted mushrooms perfectly.
• Roast mushrooms for 15-20 minutes, mixing halfway through cooking time to ensure they’re evenly coated when they’re finished.
• 2 pounds (or 1 kg) sounds like a lot, but remember they do shrink a lot when roasted!
• Using our beloved combination of butter and olive oil in the sauce ensures nothing burns or smokes out your oven.

You can use brown or white mushrooms, button or cremini, both large or small. Just make sure you choose mushrooms roughly the same size so they cook evenly.

MAKE AHEAD

Yes, you can definitely make roasted mushrooms the day before serving and rewarm in the microwave. However, fresh is best!