For a long time, mushrooms were the bane of my existence. I was flummoxed by people’s adoration of the brown colored fungi and would shrivel my nose whenever someone offered me a pizza slice covered in them. And I love pizza!
It took up until I was in my twenties to finally see the light. I don’t how or why, but suddenly mushrooms weren’t so bad, in fact they were delicious. My preference is to sauté them in butter then once caramelized, a splash of red wine to scrap up all the good bits at the bottom of the pan.
This recipe for Smoky Roasted Mushrooms though has freaking changed my life. Three words – smoked paprika butter. It makes the meaty mushrooms taste like pepperoni, and everything delicious in this world.
Plus, the process can’t be simpler, making these Smoky Roasted Mushrooms an easy side to jazz up your dinner. All you need is a sheet pan, 15 minutes and five ingredients I bet you have on hand before you’re traveling down the road to flavor town. Enjoy!
If you decide to take a chance on these Smoky Roasted Mushrooms, don’t forget to #youngbrokehungry on Instagram so I can see it. High five!
- 1½ pounds jumbo white mushrooms, sliced
- 1 tablespoon olive oil
- ¼ teaspoon salt
- 4 tablespoons unsalted butter, softened
- 1 teaspoon smoked paprika
- 1 clove garlic, chopped
- Pre-heat oven to 400 degrees F.
- Spread sliced mushrooms evenly on a baking sheet. Drizzle with olive oil and salt and pepper to taste. Roast for 15 minutes.
- In a small bowl, stir together butter, smoked paprika and garlic. At the last 5 minutes, remove baking sheet, toss mushrooms with butter and stick back in the oven to keep roasting. Serve.