Herb Roasted Mushrooms and Pasta
This is my dinner of choice when Miles is gone for the night. He can’t stand mushrooms but I just love their meaty, umami-ness and I could eat them with everything.
This is probably the easiest way to prepare mushrooms because you can just let them be in the oven for 45 minutes and the result is a flavorful little bite that would go well with eggs, as a side, or tossed with some pasta (which is how I’m going to eat them tonight).
Here’s a few tips for cooking mushrooms:
- Don’t wash them in water (they’ll absorb the moisture since they’re like little sponges) but wipe them clean with a dish towel.
- Use a big enough pan, or in this case a cookie sheet so that they don’t crowd and then just steam.
- Don’t salt them right away because it will draw out too much moisture and result in steaming them.
- Don’t shake the pan around or disturb them too much so that they can caramelize and get some nice edges.
Have fun!
- 1.5 lbs crimini mushrooms ends trimmed, and quartered
- 6-8 leaves fresh sage
- 6-8 sprigs fresh thyme
- olive oil
- fresh ground black pepper
- pasta of choice, cooked
- shaved parmesan
- flakey salt like Maldon to finish
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Preheat oven to 375 degrees. Meanwhile, trim and quarter mushrooms.
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Lay mushrooms out on a parchment lined baking sheet, and sprinkle with fresh ground black pepper (about 1/2 tsp or so), and drizzle with a little olive oil.
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Toss mushrooms again with whole sage leaves and thyme sprigs. Roast for 45 minutes.
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Meanwhile cook pasta and set aside.
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When mushrooms are done, remove the thyme stems (leaves are fine but stems are tough), toss them with the pasta and garnish with parmesan, a drizzle of olive oil, fresh ground pepper and season with flaky salt. Serve right away.
