Recipe for oven roasted mushrooms cooked in a cast iron skillet from The Unofficial Yellowstone Cookbook by Jackie Alpers.
Cast iron roasted mushrooms are simple enough for a weeknight, good enough to serve at a dinner party. The cast iron skillet retains and distributes heat evenly, which allows the mushrooms to roast rather than steam. The red wine vinegar intensifies the earthy flavor of the mushrooms.
Why Cast Iron Works Better for Roasting Mushrooms
Mushrooms are mostly water, so they release significant liquid as they cook. In a standard baking dish or sheet pan that liquid pools around the mushrooms, causing them to steam rather than roast. A cast iron skillet absorbs and radiates heat intensely enough to evaporate the released moisture quickly, and the surface promotes browning rather than stewing. The result is mushrooms with a properly caramelized exterior and concentrated flavor rather than the pale, soft, watery result that discourages people from making roasted mushrooms at home.
Ingredients
- 1 8-oz container button sliced mushrooms, any variety
- Olive oil spray
- ¼ cup diced red onion or shallots
- Salt and pepper to taste
- 1 Tbsp red wine vinegar
Instructions
- Preheat the oven to 350 degrees F.
- Put the sliced mushrooms in a cast iron skillet. Then spray lightly with olive oil, and season with salt and pepper.
- Roast for 25 to 30 minutes stirring occasionally, until they are soft and darkened.
- Remove from the oven and toss with red wine vinegar.
