Perfect Roasted Garlic Mushrooms
Roasted garlic mushrooms are whole button mushrooms tossed with smashed garlic, butter-flavored coconut oil, lemon juice and a handful of fresh tarragon, then roasted at 200 C until browned and fragrant. They take about 18 minutes in the oven and just a few minutes to prep, which makes them one of the easiest ways to turn a humble box of mushrooms into something worth serving. For me, this combination is pure bliss!
Mushrooms are simply one of my favorite things to cook in the kitchen, but that shouldn’t come as a surprise if you’ve been following my recipes. I love mushrooms for their diversity, their taste, the many ways you can cook them, and how they manage to be delicious in every context. So we’ve established that mushrooms can be used in tons of ways, but at the end of the day, I just want to make a simple and effective recipe that hits the spot. This one does exactly that.
Which mushrooms to use
I should say a few words about which are the best mushrooms to use in this recipe. On a personal level, you know I love all mushroom types equally, so feel free to reach for whatever looks freshest at the market. This recipe is written for whole button mushrooms, which are firm, hold their shape in the oven, and roast beautifully without falling apart. Look for mushrooms that are dry, smooth and pale, with tightly closed caps and no soft or slimy spots. Keep them whole so they stay juicy inside while the outside browns. If some of yours are on the larger side, halve them so everything cooks at the same rate.
A note on the garlic and seasonings
The flavor here comes from a short list of ingredients doing their job well. A whole head of garlic, peeled and smashed, mellows and turns sweet as it roasts, so don’t be nervous about the quantity. The butter-flavored coconut oil carries all the spices and helps the mushrooms brown, so make sure it is fully melted before you toss everything together. A tablespoon of lemon juice keeps the dish bright, while red pepper flakes, dried onion flakes, salt and white pepper build a savory base. The fresh tarragon is what makes these mushrooms taste special, with its gentle anise note, so add it generously.
Tips for perfectly roasted mushrooms
The single most important step is to spread the mushrooms in one single layer on the tray. Crowd them and they steam in their own moisture instead of roasting, so you end up with pale, watery mushrooms rather than browned, concentrated ones. Give each mushroom a little room and use a second tray if you need to. Toss everything thoroughly in the bowl first so every mushroom is coated in oil and spices before it hits the pan. Roast at a proper 200 C, and resist the urge to open the oven too often. You’ll know they’re ready at around 18 minutes when the edges have taken on some color and the kitchen smells of roasted garlic.
What to serve with roasted garlic mushrooms
My favorite way of serving these mushrooms is by themselves in a bowl, maybe with a little grated vegan cheese, and the combination is simply amazing. What I like about this recipe is that it can be as much of a quick snack as it can be a fancy dinner, too. They make a lovely side alongside a hearty main like the perfect butter beans stew or a plate of vegan steak. You can also pile them into a vegan buddha bowl for an easy, filling lunch, or serve them next to a bowl of hearty veggie soup on a cold day.
Storing and reheating
These are best eaten fresh from the oven, while the edges are still crisp and the garlic is warm, but leftovers keep well. Store cooled mushrooms in an airtight container in the fridge for up to three days. To reheat, spread them back on a tray and warm them in a hot oven for a few minutes rather than the microwave, which tends to make them rubbery. They also happen to be a great starting point for other dishes, so if you love mushrooms as much as I do you might enjoy stirring leftovers into vegan lasagna with mushrooms or trying my basic stuffed portobello mushrooms next.
I hope you have a blast making these tasty roasted garlic mushrooms. If you try them, please rate the recipe below and leave a comment telling me how they turned out, whether you kept them plain in a bowl or dressed them up for dinner. And don’t forget to tell me how it went!
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Perfect Roasted Garlic Mushrooms
Ingredients
- 2 cups button mushrooms whole
- 1 head garlic peeled and smashed
- 3 Tbsp coconut oil butter-flavored, melted
- 1 Tbsp lemon juice
- 1 tsp red pepper flakes
- 1 tsp onion flakes dried
- ½ tsp salt
- ½ tsp white pepper
- 1 handful tarragon fresh
Instructions
- Preheat the oven to 200 C. Cover a baking tray with baking paper.
- In a big bowl, add all the ingredients.
- Mix everything to evenly toss mushrooms with oil and spices.
- Discard the mixed ingredients on the baking tray, so that the mushrooms lay in a single layer.
- Bake for about 18 minutes until the mushrooms have browned a bit and the flavors are combined.
Frequently Asked Questions
Roast whole button mushrooms at 200 C for about 18 minutes. They are ready when the edges have browned a little and the flavors have combined. Roasting in a single layer helps them brown rather than steam, so keep them spread out on the tray.
Whole button mushrooms work beautifully because they are firm and hold their shape in the oven. Choose ones that are dry, smooth and pale with tightly closed caps and no soft spots. If any are very large, halve them so everything cooks evenly.
Yes. This recipe uses butter-flavored coconut oil rather than dairy butter, so every ingredient is plant-based. You can serve them with a little grated vegan cheese to keep the whole dish vegan.
Overcrowding is the usual cause. When mushrooms are packed together they release moisture and steam instead of roasting, which leaves them pale and soft. Spread them in a single layer with a little space around each one, using a second tray if needed, so they brown properly.
It is best to wipe button mushrooms clean with a damp cloth or paper towel rather than soaking them, since mushrooms absorb water and that extra moisture works against browning. If they are quite dirty, rinse them quickly and dry them thoroughly before tossing with the oil and spices.
Fresh tarragon gives these mushrooms their gentle anise flavor, but if you cannot find it you can use another fresh herb such as thyme or parsley, keeping in mind the taste will change. The butter-flavored coconut oil can be swapped for melted plain coconut oil or another neutral oil, though you will lose a little of the buttery richness.
These really end up perfect every time 🙂 Your blog is such a pleasant surprise, so glad I found it!
Thank you! 😀