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Oven Roasted Oyster Mushrooms

Excellent on their own, these roasted mushrooms can also be used as a topping for almost any savory dish! Ingredients with an asterisk (*) are available seasonally right here in North Iowa! Click on select ingredients to find them nearby or stop by your local farmer's market.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: American
Keyword: fall, mushrooms, thanksgiving, under5
Season: Fall, Spring, Summer, Winter
Diet: Dairy Free, Gluten Free, Vegan, Vegetarian
Servings: 4 servings
Calories: 14kcal
Author: Mallory DeVries

Equipment

  • Oven
  • Chef's Knife

Ingredients

  • 6 oz mushrooms* finely chopped
  • olive oil
  • salt + pepper to taste

Instructions

  • Preheat oven to 450. Chop the mushrooms into bite-sized pieces. (Oyster mushroom stems are edible, but reserve the harder stem parts for a Mushroom Broth.)
  • Toss the mushrooms with enough oil to coat in a mixing bowl. Season with salt and pepper to taste.
  • Spread the mushrooms onto a lined baking sheet and bake for about 10 minutes before flipping them. Continue to cook for 8-10 more minutes until they are golden and crisp.
  • Serve immediately.

Nutrition

Calories: 14kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 8mg | Potassium: 179mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Calcium: 1mg | Iron: 1mg