Sadia Hussain

Roasted Mushrooms Recipe

This a quick, easy and remarkably tasty vegetarian dish or a side to just about anything.

I'm a big fan of mushrooms and I like to throw them into everything. They add flavor and texture to salads, stir fries, pastas, eggs and many other dishes.


I first saw these roasted mushrooms on Instagram posted by Becky Keeps House. I've tweaked the recipe just a bit by substituting the balsamic vinegar with pomegranate molasses and the end result is delicious.


This a quick, easy and remarkably tasty vegetarian dish or a side to just about anything.

Roasted Mushrooms Recipe

Sadia Hussain

SERVES

4

TOTAL TIME

25 Minutes

INGREDIENTS

  • 1kg/2lbs mushrooms

  • 2 tablespoons olive oil

  • 1/3 cup pomegranate molasses

  • 3 tablespoons soy sauce

  • 3 cloves garlic, finely chopped

  • 1/2 teaspoon salt or to taste

  • 1/2 teaspoon black pepper or to taste

  • 1/2 teaspoon thyme, finely chopped (optional)

METHOD

  1. Preheat oven to 200C/400F

  2. In a large bowl, mix mushrooms, olive oil, pomegranate molasses, soy sauce, garlic, salt and black pepper.

  3. Spread mushrooms on baking sheet and roast for 20-30 minutes.

  4. Take out of oven and fold in the thyme (optional).

  5. Serve warm, at room temperature, or cold.

Tips and Bits

You can make this with 1/4 cup balsamic vinegar instead of pomegranate molasses.


You can use any other herb if you don't like thyme.

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