Roasted Mushrooms with Roasted Garlic and Smoked Paprika
By Adam RiedPublished on November 4, 2014
Time
1¼ hours
Yield
Serves 4
Ingredients
Salt and pepper 1 ½ pounds cremini mushrooms, trimmed and left whole if small, halved if medium, or quartered if large1 pound shiitake mushrooms, stemmed, caps larger than 3 inches halved3 garlic cloves, unpeeled3 tablespoons extra-virgin olive oil 2 teaspoons sherry vinegar ½ teaspoon smoked paprika 2 tablespoons chopped parsley
Before You Begin
Cremini mushrooms, also called Baby Bella, vary in diameter. Quarter large (more than 2 inches) mushrooms, halve medium (1 to 2 inches) ones, and leave small (smaller than 1 inch) ones whole.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Dissolve 5 teaspoons salt in 2 quarts room-temperature water in large container. Add cremini mushrooms and shiitake mushrooms to brine, cover with plate or bowl to submerge, and let stand for 10 minutes.
- Drain mushrooms in colander and pat dry with paper towels. Spread mushrooms evenly on rimmed baking sheet, add garlic cloves, drizzle with 2 tablespoons oil, and toss to coat. Roast until liquid from mushrooms has completely evaporated, 35 to 45 minutes.
- Remove sheet from oven (be careful of escaping steam when opening oven) and remove garlic cloves. Using thin metal spatula, carefully stir mushrooms. Return to oven and continue to roast until mushrooms are deeply browned, 5 to 10 minutes longer.
- When garlic is cool enough to handle, peel and mash. Whisk mashed garlic, sherry vinegar, paprika, 1/4 teaspoon salt, and remaining 1 tablespoon oil together in large bowl. Add mushrooms and parsley and toss to coat. Season with salt and pepper to taste; serve immediately.
Time
1¼ hoursYield
Serves 4Ingredients
Salt and pepper
1 ½ pounds cremini mushrooms, trimmed and left whole if small, halved if medium, or quartered if large
1 pound shiitake mushrooms, stemmed, caps larger than 3 inches halved
3 garlic cloves, unpeeled
3 tablespoons extra-virgin olive oil
2 teaspoons sherry vinegar
½ teaspoon smoked paprika
2 tablespoons chopped parsley
Ingredients
Salt and pepper
1 ½ pounds cremini mushrooms, trimmed and left whole if small, halved if medium, or quartered if large
1 pound shiitake mushrooms, stemmed, caps larger than 3 inches halved
3 garlic cloves, unpeeled
3 tablespoons extra-virgin olive oil
2 teaspoons sherry vinegar
½ teaspoon smoked paprika
2 tablespoons chopped parsley
Ingredients
Salt and pepper
1 ½ pounds cremini mushrooms, trimmed and left whole if small, halved if medium, or quartered if large
1 pound shiitake mushrooms, stemmed, caps larger than 3 inches halved
3 garlic cloves, unpeeled
3 tablespoons extra-virgin olive oil
2 teaspoons sherry vinegar
½ teaspoon smoked paprika
2 tablespoons chopped parsley
Why This Recipe Works
For a rich, woodsy side dish, we combine straightforward cremini with meaty, smoky shiitakes. To ensure that the mushrooms are evenly seasoned and stay moist during roasting, we start by brining them in a saltwater solution. We then roast them in the oven for about an hour until they are deeply browned. Finally, we coat the mushrooms with sherry vinegar, paprika, olive oil, roasted garlic, and parsley.
Before You Begin
Cremini mushrooms, also called Baby Bella, vary in diameter. Quarter large (more than 2 inches) mushrooms, halve medium (1 to 2 inches) ones, and leave small (smaller than 1 inch) ones whole.
Instructions
- Adjust oven rack to lowest position and heat oven to 450 degrees. Dissolve 5 teaspoons salt in 2 quarts room-temperature water in large container. Add cremini mushrooms and shiitake mushrooms to brine, cover with plate or bowl to submerge, and let stand for 10 minutes.
- Drain mushrooms in colander and pat dry with paper towels. Spread mushrooms evenly on rimmed baking sheet, add garlic cloves, drizzle with 2 tablespoons oil, and toss to coat. Roast until liquid from mushrooms has completely evaporated, 35 to 45 minutes.
- Remove sheet from oven (be careful of escaping steam when opening oven) and remove garlic cloves. Using thin metal spatula, carefully stir mushrooms. Return to oven and continue to roast until mushrooms are deeply browned, 5 to 10 minutes longer.
- When garlic is cool enough to handle, peel and mash. Whisk mashed garlic, sherry vinegar, paprika, 1/4 teaspoon salt, and remaining 1 tablespoon oil together in large bowl. Add mushrooms and parsley and toss to coat. Season with salt and pepper to taste; serve immediately.
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