Few things are as good as crispy-edged, meaty roasted shrooms. Since the whole idea of cooking them like this is to dry them out, don’t wash them by dunking in a giant bowl of water. Just wipe them clean with a damp paper towel or cloth—that way you’re starting out with drier fungi, which means they’ll roast up a little faster.
Ingredients
- ½ cup (1 stick) unsalted butter, melted
- ¼ cup extra-virgin olive oil
- 2 tablespoons minced garlic
- 2 tablespoons chopped fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 pound white mushrooms, cleaned and quartered
- 1 pound cremini mushrooms, cleaned and quartered
Directions
1
Preheat the oven to 425°F.
2
In a large bowl, combine the melted butter, oil, garlic, thyme, salt, and pepper. Add the white and cremini mushrooms and toss to coat.
3
Pour the mushrooms onto a large rimmed baking sheet and roast, shaking occasionally, until shriveled but still really juicy, 35 to 40 minutes (depending on the size of your mushrooms).
I’m allergic to garlic. Ugh IKR 😖. Anyway. Do you think these would still be good without the garlic? Do you recommend a substitute? I’ve been using onion powder.
Can i substitute cremini with any other types if mushroom?
I found this on another website:
“As I learned, cremini mushrooms are sometimes called “baby bella” mushrooms. If you can’t find them, you can use white mushrooms instead in most cases. Sliced shiitake mushrooms are a good substitute, too, though usually pricier than the more common white mushrooms.”
My grocery store had “baby bellas.” I am going to try it and see.
Crimini mushrooms are very hard find here. Will this recipe work with shitake or portabella?