How to Roast Mushrooms That Are Crispy and Delicious

Try our trick for crispy roasted mushrooms and bid mushy mushrooms goodbye.

Not everyone can roast mushrooms without them getting soggy. You may already understand the benefits of eating mushrooms. But raw, mushy mushrooms aren't always tasty.

When cooked and prepared properly, mushrooms are delicious. But if you flub the prep work, you'll be left with a plate full of spongy, slimy, sad-looking fungi—no fun! Follow this guide to learn how to roast mushrooms that are crispy in texture.

Considerations Before You Get Started

There are many tasty mushroom recipes and techniques for cooking mushrooms, but we think roasting them is one of the best; the high and dry heat can bring out all their savory, meaty, deeply complex flavors. But even the most well-intentioned mushroom roasting can lead to a soggy texture.

Thanks to their spongey structure (similar to eggplants), mushrooms are highly prone to emitting a lot of moisture as they cook. It's near impossible for mushrooms to brown until this water has evaporated because the moisture makes it difficult for them to reach a high enough internal temperature. This simple trick will help mushrooms stay crispy.

What You Need:

How to Roast Mushrooms With a Crispy Texture

Rather than getting crispy in the oven, mushrooms tend to sit and steam in their oven juices. The resulting texture is anything but browned—or crispy. To stop mushrooms from getting soggy, follow this recipe and easy solution for perfectly crisp mushrooms.

Step 1: Roast Mushrooms in Oven

  • Toss your favorite mushrooms (try quartered cremini or button mushrooms) in olive oil, salt, pepper, and herbs.
  • Transfer mushrooms to a roasting pan or sheet tray. (Be sure they're in a single layer so they don't steam each other.)
  • Roast in a preheated oven for 15 minutes at 375°F.

Step 2: Drain Liquid

Remove mushrooms from the oven and drain the liquid that has pooled in your roasting pan. This is the key to avoiding soggy mushrooms. Consider saving the liquid in a glass jar container for future use in other recipes.

Step 3: Return to Oven

Return the pan to the oven for another half hour or so until they're well-browned on the outside and tender on the inside. Not only will this dramatically improve the caramelization and crispness of your resulting mushrooms, but it will cut down your cook time by about 10 minutes.

Step 4: Use the Mushroom Liquid

Rather than dumping the mushroom liquid down the sink, save it and use it to make a delicious umami-rich sauce for your dish. It can also be used as a sauce for another component of your meal that could use a salty, savory flavor boost (think of it like soy sauce). It'll pair perfectly with:

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