Winter Farmers Market Fresh: Savory Roasted Mushroom Recipe

There are more than 40 winter farmers markets in Illinois. Check out the list on the ILFMA website to find the details about a winter market near you. Winter markets feature items that can be produced or made year-round. Mushrooms can be found easily all throughout the year, and at many of the winter farmers markets.

Mushrooms are hearty and comforting, perfect for the winter season. They are great in soups and stews, as a main course accompaniment or by themselves. Some of the most common mushrooms include button, portobello, shiitake, oyster and chanterelle. You can switch them out or use a variety in almost any recipe.

Mushrooms can be eaten raw, cooked, broiled, grilled or sautéed. Mushrooms pair very well with almost anything, including winter vegetables, beef and balsamic vinegar, among other things.

Roasted Mushrooms to Pair With Your Next Winter Dinner

Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings

1-2 lb mushrooms (same variety or assorted), trimmed and cut

1 clove garlic, minced

2 Tbsp butter

1 tsp dried rosemary or 4 fresh rosemary leaves

1 Tbsp olive oil

Salt and pepper, to taste

Preheat oven to 400° F.

Cut mushrooms into similarly sized pieces to ensure uniform cooking. Toss mushrooms in olive oil and arrange on a baking sheet. Roast for about 20 to 25 minutes.

In a small saucepot over medium heat, sauté garlic in butter until soft. Add rosemary and mushroom liquid released during roasting to the saucepot. Simmer for a couple of minutes and stir until the sauce reduces and thickens slightly. Toss roasted mushrooms in the sauce and season with salt and pepper to taste. 

Janie Maxwell, MS, RDN, is the executive director of the Illinois Farmers Market Association (ILFMA). ILFMA supports local food and food systems by giving Illinois farmers markets and producers access to resources, education and connections to grow healthier and economically vibrant communities. For more information, visit ilfma.org.