Roasted Mushrooms
Servings: 4 people
- 1½ pound (680 grams) mushrooms white button, cremini, or baby bella
- 2 - 3 tablespoons (30 grams) extra virgin olive oil
- 1 teaspoon salt or more to taste
- ¼ teaspoon black pepper
- 1 handful flat-leaf parsley
- 4 wedges lemon optional, to squeeze on before serving
- Preheat the oven to 400°F or 200°C. Line a baking sheet with rimmed edges with parchment paper.Clean and trim the mushrooms if soiled, cut them into quarters (or in half if they are small), and transfer them onto the baking tray.Season with extra virgin olive oil, garlic powder, salt, and black pepper. Toss well and arrange on a single layer.
- Roast in the oven for about 30 minutes or until the mushrooms are brown and tender.Toss them halfway through and drain away excess liquid, if there's any.
- Transfer roasted mushrooms to a serving platter, sprinkle with fresh parsley, and a drizzle of extra virgin olive oil.
Nutrition information is an estimate for one portion of roasted mushrooms out of four.
SHOULD YOU RINSE MUSHROOMS WITH WATER?
Based on our experience, it depends on the mushroom.
If they are heavily soiled, then absolutely yes.
Also, if the mushrooms are fresh and of a variety that is firm to the touch, they won't absorb much water, so go ahead and rinse them.
We find that rinsing white button mushrooms, cremini, and baby bella is OK; they don't absorb much water.
On the other hand, oyster mushrooms and even portobello mushrooms absorb a ton of water, and we prefer brushing off the dirt with a damp paper towel (unless they are heavily soiled, in which case we give them a quick rinse).
