top view of golden brown crispy mushrooms in baking tray fresh out of the oven

Crispy Roasted Mushrooms

 Ingredient Notes

  • Mixed Mushrooms: In the UK when you buy mixed mushrooms it tends to mean a mix of mushrooms that are not very common. This does work with common mushrooms like button, chestnut and portobello but the mixed ones give a meatier texture. For best results try and get ones that have a mix of shiitake, oyster and king oyster.
  • Garlic Granules: You want to use granules or powder instead of fresh garlic. This will allow you to get that garlic taste without the garlic burning.


Cooking Notes

  • Crushing The Mushrooms:¬†Mushrooms are full of a lot of water. They are roughly made up of 92% water! This water is probably why you get some mushroom haters that say they are slimy. Crushing the mushrooms releases some of this water but also compresses the fibres together, making a meaty chewy texture.
  • Salt Before Oil: To help get this water out you want to salt the mushrooms first before adding any oil. The salt will draw out more of that moisture and allow it to escape during the cooking process. Adding oil first stops the salt from being able to penetrate through and then also acts as a barrier for the water to get out. Trust me, don’t overlook this step!
  • Pasta: These basically go with any hot pasta dish. I’ve yet to find one it doesn’t work in. Boost ya veggies and add these bad boys.


Crispy Roasted Mushrooms

Say goodbye to slimy mushrooms and try these crispy roasted meaty crowd-pleasers. Convert those mushroom haters!
Prep Time5 mins
Total Time35 mins
Course: Pasta, Snack
Keyword: Mushrooms
Servings: 2


  • 200 g Mixed mushrooms (Ones with oyster and shiitake are great)
  • 1 tsp Sea salt
  • 1/2 tsp Black pepper
  • 1 tsp Oregano
  • 1/2 tsp Garlic granules
  • 1-2 tbsp Vegetable oil


  • Pre-heat your oven to 200c and line a baking tray with greaseproof baking paper
  • Check your mushrooms. If there is a lot of dirt on them, try not to soak them in water. Cut off the bits with dirt or wipe them off with a damp paper towel.
  • Place the mushrooms onto the baking tray and press down on each of them with your palm. Push hard enough to squish them a bit but not enough to crumble them apart.
  • Evenly sprinkle salt over the mushrooms.
  • Drizzle the oil over the mushrooms, followed by sprinkling the black pepper, garlic granules and oregano evenly.
  • Shake the tray or mix with a spoon to make sure the oil and seasoning coat the mushrooms.
  • Add the tray to the oven and check after 25 minutes. Some mixed mushrooms have smaller pieces than others, meaning they will burn first. Keep an eye on them and if they are not crispy yet keep them in for 5 mins longer.