
Roasted Wild (and-not-so-wild) Mushrooms

Roasted Wild (and-not-so-wild) Mushrooms
You'll likely be surprised at the huge amount of mushrooms in this recipe, but since mushrooms are mostly water, they shrink a huge amount after they've been roasted. These make a tasty side dish, and they're also great as a topping for pasta, omelets, and burgers.
kitchen gear
- Cutting board
- Sharp knife (adult needed)
- Large rimmed baking sheet
- Measuring cup
- Measuring spoons
- Wooden spoon
Ingredients
- 1 pound assorted mushrooms (you can use a combination of button, white, shiitake, portobello, cremini, or oyster mushrooms)
- 1 tablespoon olive oil
- 1 clove garlic, peeled and minced or put through a garlic press
- 1 teaspoon salt
- 1⁄2 teaspoon black pepper
Instructions
- Turn the oven on and set the heat to 400 degrees.
- Put the mushrooms on the baking sheet and add olive oil, garlic, salt, and pepper. Mix well with clean hands or the wooden spoon.
- Put the baking sheet in the oven. Roast until mushrooms are golden brown, 20-30 minutes.
- Serve right away or cover and refrigerate up to overnight.