Time: 45 min.
Complexity: easily
Servings: 4

Roasted or baked mushrooms add a delightful umami flavor to any dish and can easily replace meat in many recipes. Having a large batch on hand gives you the freedom to improvise throughout the week. If you think they're too many, don't worry: they'll shrink nicely during baking and become deliciously crisp. To make these mushrooms versatile and suitable for any dish, simply season them with salt and pepper, but keep in mind that garlic, onion, rosemary, or thyme also complement their flavor and aroma beautifully.

Ingredients:

• 700 g thinly sliced ​​any mushrooms, or a mixture of mushrooms (e.g. shiitake, button or portobello; see note)
• 3 tbsp. l. olive oil

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

We recommend

Preparation:

Step 1
• Preheat oven to 220°C.
Step 2
• Place the mushrooms on a baking sheet and toss with olive oil, 3/4 teaspoon salt and a few grinds of black pepper.
Step 3
• Cook, stirring every 10 minutes, until golden brown, about 35 minutes.
  
  Note
  
  You can use pre-sliced ​​mushrooms sold in supermarkets, or slice the mushrooms into slices about 0.5 cm thick.

Votes: 2