Smoky roasted mushroom


Raise your hand if you like mushrooms. Me too! Next time you’re at the grocery store and those mushrooms are looking like way too much for two people and you’re thinking “Oh wow, this is way too much for us”… it’s not! It’s even not too much of a stretch to say that one person can eat a whole pound by themselves (ahem). Mushroom tend to shrink down tremendously in size once it releases its juices. Which would account for the teeny tiny underwhelming amount of mushrooms on that salad plate.



But seriously, it can’t get any easier making a side dish than this. It’s literally pour in some olive oil, season with salt and pepper and pop in the oven. Then melt some butter, add some garlic, smoked paprika, parsley and toss again once it’s out of the oven. That smoked paprika really gives it a nice woody taste and kind of smells like BBQ. And you’re done.

And as for pairings, I think it’ll go great with a slow cooker pot roast or for steak night. If you want more flavor, toss in whatever extra herbs you want or stuff like garlic salt. This recipe is a blank canvas, good on it’s own but also very, very amenable to being made more awesome!



2 lb. whole mixed mushrooms
1½ tablespoons olive oil
Salt and pepper to taste
2 tablespoons butter
1½ teaspoons garlic, minced
½ teaspoon smoked paprika
1 tablespoon parsley, divided


Toss mushrooms in olive oil and salt and pepper until fully coated. Spread on a baking sheet and roast at 150 degrees for 30-35 minutes until tender and browned, stirring a couple of times. Over medium high heat, melt butter and saute garlic until fragrant

Add smoked paprika and ½ tablespoon parsley and stir to mix.Toss butter mixture with the mushrooms. Dish and serve hot topped with remaining parsley

Adapted from Food Network


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