Crispy mushrooms are a wonderful way to cook mushrooms, with a complete textural change and very good savoury flavour. Baking them in the oven with a little oil and salt results in something very crisp indeed and really, they barely taste like mushrooms.
This is a Graham recipe, and I think it stemmed from him not wanting to stand over the stove to fry the mushrooms like we always had – baking them is less work and makes for very crispy mushrooms, almost like little mushroom chips. While pan-fried mushrooms certainly have their place, this is a nice alternative method and especially good with wild mushrooms like chanterelles.
For some more excellent mushroom recipes (from someone who used to despise mushrooms) try my easy mushroom pot pie with puff pastry, mushroom stock, or vegan mushroom stroganoff.
Ingredients
Ingredient Notes and Substitutions
- Mushrooms: you can use any type of mushroom you like, as long as it’s sliced or broken up into fairly small pieces as seen here. Oyster is my favourite for this recipe.
- Olive oil: substitute another cooking oil if preferred.
- Add-ins: excellent with just salt, herbs and various spices can also be added if you’d like.
Step by Step
Step 1: cut or break the mushrooms up into smaller pieces, then add to a baking dish and mix with the oil and salt.
Step 2: bake until crispy, about 20 minutes, and serve immediately.
Recipe Notes
Don’t worry if the pan is a little crowded. The water in the mushrooms evaporates quickly and they will reduce in size by about half once they’re ready, so unlike when frying them, they can fill the pan.
Use parchment paper under the mushrooms if you’re doing slices, as they will often stick to the baking sheet in that case. Once they’re done then it’s very easy to simply lift the paper and slide the mushrooms right off.
I don’t recommend storing or freezing these, so only make as much as can be eaten right away.
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Expert Tips
- Mix well: try to coat the mushrooms as evenly in the oil as possible to ensure overall browning and a consistent texture.
- Serve immediately: best hot, or at least warm, these are less palatable once they’ve cooled. Plan to have them on the table within minutes of coming out of the oven.
- Not too small: try to keep the pieces of mushroom relatively equal in size, as very small pieces will burn and very large ones won’t crisp up.
- Change the time needed: if the mushrooms you’re using contain more water, or the pieces are larger, they might need to bake longer. Adjust the cooking time as needed.
More Seasonal Sides
Honey Roasted Parsnips
Zucchini Cornbread
Slow Roasted Tomatoes
Easy Vegan Coleslaw
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Crispy Roasted Mushrooms
Ingredients
- 300 grams oyster or other mushrooms can be slightly more or less
- 1 tablespoon olive oil
- ½ teaspoon sea salt to taste
Instructions
- Preheat the oven to 200°C (400°F).
- Cut or tear the mushrooms into smaller, relatively equally sized pieces. For oyster mushrooms, this is about 6cm long and 2-3cm wide at the widest part.300 grams oyster or other mushrooms
- Place the mushrooms on a baked sheet (line if desired) and add the olive oil and salt. Use your hands to toss well, coating the mushrooms.1 tablespoon olive oil, 1/2 teaspoon sea salt
- Bake for 15-20 minutes, or until golden and crisp. Serve immediately.
Notes
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
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