Mushrooms are iconic PA veggies (Kennett Square, as you surely know, is the “Mushroom Capital of the World”!), and mushrooms are amazingly versatile, to boot. Bursting with nutrition, intense umami flavor and a wonderful, meaty texture, mushrooms can be the star of the show or a supporting player. No matter how you use them (we’re partial to baby bella mushroom and PA goat cheese frittatas, button mushrooms on burgers with blue cheese, and shiitakes in Asian-style stir-fry dishes), preparing mushrooms properly is key.
Follow our foolproof guide to roasting mushrooms — perhaps the most hands-off way to make them — with two savory seasoning methods.
Roasted Mushrooms
with Thyme & Shallots
Ingredients
- Fresh PA mushrooms (your choice), cleaned and quartered or sliced
- Walnuts, toasted and chopped
- Fresh thyme, chopped
- 1 or 2 shallots, thinly sliced
Method
- Preheat the oven to 400°F.
- Toss the mushrooms, thyme, and shallots in olive oil. Season with salt and pepper to taste.
- Spread out the mixture evenly on a baking sheet and roast for about 20 minutes, stirring every so often.
- When done, garnish with toasted walnut pieces and serve warm.
with Miso Butter & Sesame Seeds
Ingredients
- Fresh PA mushrooms, cleaned and quartered or sliced
- Red or white miso paste
- Unsalted butter
- Sesame seeds, lightly toasted
Method
- Preheat the oven to 400°F.
- Melt the butter in a small saucepan over medium heat. Once melted, stir in a scoop or two of miso paste, to taste.
- Toss the mushrooms in the miso butter and spread evenly on a baking sheet. Roast for about 20 minutes, stirring every so often.
- Once roasted, plate and garnish with toasted sesame seeds. Serve warm.
- Photos and recipe: Dish Works
