Roasting mushrooms is one of the easiest ways to cook mushrooms. Our method gives the mushrooms a head start in the oven before stirring in garlic, salt, and pepper. This way, the mushrooms brown and the garlic does not overcook.
16 ounces mushrooms
2 tablespoons olive oil
2 to 3 bay leaves
3 sprigs fresh thyme
2 cloves garlic
1/4 teaspoon fine sea salt, plus more as needed
1/4 teaspoon fresh ground black pepper
Handful fresh chives, chopped, optional
Freshly grated lemon zest, optional
Heat the oven to 400 degrees F. Set aside a large nonstick baking sheet. Alternatively, line a large baking sheet with aluminum foil or non-stick baking mat.
Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
Toss mushrooms onto a large baking sheet with the olive oil, bay leaves and thyme. Stir until mushrooms are well coated. Don’t worry if it seems like all the oil you just added disappears. As they cook, they will release the oil.
Spread the mushrooms and herbs into one layer then roast, occasionally stirring, until mostly browned and any liquid released from the mushrooms has evaporated from the pan, 20 to 25 minutes.
Stir in the garlic, salt and pepper then roast another 5 to 10 minutes or until the garlic is toasted and mushrooms browned. Serve with chives and lemon zest sprinkled on top.