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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. 
Prep Time 15 minutes
Total Time 35 minutes
Servings 4 Servings

kitchen gear

  • Cutting board
  • Sharp knife (adult needed)
  • Large rimmed baking sheet
  • Measuring cup
  • Measuring spoons
  • Wooden spoon


  • 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


  • 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. 
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