The Accidental Locavore was reading a recipe on Pure Wow for crispy mushrooms and it sounded so simple and good that I had to give them a try. What better excuse than people coming for dinner, and it would be a nice change or addition to the usual cheese and charcuterie. They couldn’t be simpler, but you do have to give yourself about an hour for roasting them.
- 1 ½ pounds cremini mushrooms, wiped clean and ends trimmed
- 4 tablespoons olive oil, plus more for greasing the pan
- 2 tablespoons sherry vinegar
- 1 large clove finely minced garlic
- 1 tablespoon fresh thyme, finely chopped
- ½ teaspoon freshly ground black pepper
- ¼ cup chopped fresh parsley (optional)
- Flaky salt, like Maldon, for finishing
Preheat the oven to 375°F (I used the convection setting). Grease a baking sheet with olive oil. In a large bowl, toss the mushrooms with the olive oil, vinegar, garlic, thyme, and salt and pepper to combine.
Pour the mushrooms onto the baking sheet, then spread them out evenly (don’t overcrowd or they won’t get crispy). Roast until the mushrooms are very brown and crisp, 40 to 45 minutes.
Let the mushrooms cool slightly, then garnish with parsley and flaky salt, if using. You can serve the mushrooms warm or at room temperature and enjoy!
When we were cleaning and prepping the mushrooms, my friend Laura and I decided that a pound wasn’t going to be enough, so we went out and got another small container and ended up with about a pound and a half. I added the fresh garlic and thyme — any fresh herbs would work as well. So, we roasted them and roasted them, tossing them occasionally, and they got beautifully dark brown and smelled great! However, after about 70 minutes in the oven, they weren’t crispy (or anywhere near that) and our guests had arrived, so we pulled them out. They were fabulous—seriously roasted, with the garlic and thyme adding to the great mushroom flavor. I would definitely make them again, but wouldn’t expect them to be crispy. Maybe if you sliced them you could achieve crispiness (which might be an experiment for the next batch). We did end up with a few leftovers which were equally delicious chopped into an omelet and sliced into salads.