Smoky Roasted Mushrooms


I love them in omelettes. I love them stuffed. In soups and stews?  Right up my alley. Grill a large portable in place of meat? Sure.

Rarely do I have them standing alone as a side dish. When I do, they are always sautéed. Until now.

Smoky Roasted Mushrooms

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These were great and a nice departure from the sautéed kind.

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I chose a mixture of shrooms.

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Spread out on a cookie sheet.

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Making the sauce.

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Smoky Roasted Mushrooms

Prep Time: 10 M | Cook Time: 30 M | Difficulty: Easy


2 pounds whole mixed mushrooms
1 1/2 tablespoons olive oil
salt and pepper
3 thinly sliced garlic cloves
1/2 teaspoon smoked paprika
chopped parsley


Toss 2 pounds whole mixed mushrooms, 1 1/2 tablespoons olive oil, and salt and pepper to taste in a bowl. Spread on a baking sheet and roast at 425 degrees F, stirring a few times, until tender and browned, 30 to 35 minutes. Cook 3 thinly sliced garlic cloves and 1/2 teaspoon smoked paprika in butter until soft; toss with the mushrooms. Sprinkle with chopped parsley and salt.


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Categories: kosher, Low Carb, Recipes, Side Dish, vegan, Vegetable, Vegetarian

Author:The Ranting Chef

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3 Comments on “Smoky Roasted Mushrooms”

  1. April 27, 2016 at 12:15 pm #

    These sound amazing! I’ll be making these very soon!


  2. April 27, 2016 at 12:38 pm #

    Yum! So glad the recipe didn’t include “liquid smoke.” (R)


  3. April 27, 2016 at 8:21 pm #

    Sounds great. Have to try this one.



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