Description
Crispy Roasted Wild Mushrooms with Garlic, Lemon, Capers & Parmesan is a flavorful, umami-packed side dish or appetizer. Earthy mushrooms are roasted until golden and crisp, then tossed with a zesty garlic-lemon butter, briny capers, and topped with Parmesan.
Ingredients
- 1 pound wild mushrooms (chanterelles, oyster, maitake, shiitake, etc.), torn or sliced
- 2–3 tablespoons olive oil
- Salt and pepper to taste
- 2 tablespoons butter
- 3 garlic cloves, finely minced
- 1 tablespoon capers, drained
- Zest of 1 lemon
- 1 tablespoon lemon juice
- 2 tablespoons fresh Italian parsley, chopped
- Freshly grated Parmesan, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Clean mushrooms with a damp towel and tear or slice into similar-sized pieces.
- Toss mushrooms in olive oil, salt, and pepper. Spread them out in a single layer on the baking sheet.
- Roast for 25–30 minutes, flipping halfway, until golden and crispy on the edges.
- While mushrooms are roasting, melt butter in a small skillet over medium heat.
- Add garlic and sauté until fragrant, about 1 minute. Add capers and lemon zest and cook for another 30 seconds.
- Remove from heat and stir in lemon juice and parsley.
- Once mushrooms are done, transfer to a serving dish and toss with the garlic-lemon butter mixture.
- Sprinkle with grated Parmesan before serving, if desired.
Notes
- Use a variety of mushrooms for best texture and flavor.
- Don’t overcrowd the pan; use two sheets if needed to ensure crispiness.
- For a vegan version, skip the butter and Parmesan or use vegan alternatives.
- This dish is best served warm straight out of the oven.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg
