Roasted Mushrooms with Herbs

A featured Wine Club recipe for Ancillary Cellars.
Roasted Mushrooms with Herbs


A wonderful side dish to any meal or make it as a topping for toasts and appetizers. Pair this recipe with a Pinot Noir.

Yield: 4
Prep Time: 15 Minutes
Cook Time: 30 Minutes


• 3/4 pound Cremini mushrooms, washed and sliced
• 1/4 pound Shitake mushrooms, washed and sliced
• Salt and freshly ground pepper
• 1/4 cup olive oil
• 1/2 cup loosely packed fresh herbs such as chives, thyme, marjoram, and flat-leaf parsley, minced
• Sour cream, for garnish


Heat the oven to 475°F. Line a large baking sheet with parchment. Toss the mushrooms in a large bowl with a generous amount of salt and pepper and the olive oil. Roast for 20 minutes, then toss the mushrooms once, and return to the oven. Roast for an additional 10 minutes, or until they are dark and slightly shrunken. Return the roasted mushrooms to the bowl. Taste and add more salt and pepper if necessary. Toss with the herbs, then transfer to a serving dish and top with a dollop of sour cream. Serve immediately.