These roasted oyster mushrooms (known in Italy as funghi arrostiti) are a simple yet incredibly flavorful side dish that brings out the natural earthiness of the mushrooms. Cooked on a hot grill until lightly charred and crispy on the edges, then dressed with fragrant olive oil, herbs, and garlic, this dish captures the essence of Mediterranean cooking — minimal ingredients, maximum flavor.
Perfect as a side for grilled meats, a vegetarian main, or even served on toasted bread, these mushrooms are proof that sometimes, the simplest recipes are the most satisfying.
What Are Roasted Oyster Mushrooms?
Roasted oyster mushrooms are a traditional Italian dish often prepared in the countryside during the summer and fall. The mushrooms are grilled until tender with a slightly smoky flavor, then tossed in a fragrant dressing of fresh parsley, mint, thyme, garlic, and extra virgin olive oil. The result is a meaty, aromatic dish that’s both rustic and refined — a perfect balance between texture and flavor.
Why Everyone Will Love This Recipe
- Naturally Meaty and Flavorful: Oyster mushrooms have a rich, umami taste that shines when grilled.
- Healthy and Light: A vegan, gluten-free side dish full of nutrients and fiber.
- Aromatic Herb Dressing: Fresh herbs, garlic, and olive oil bring out the best in the mushrooms.
- Quick and Easy: Ready in under 30 minutes from start to finish.
- Versatile: Serve as an appetizer, side, or topping for bruschetta or salads.
Tips for the Best Roasted Mushrooms
- Don’t Overcrowd the Grill: Leave space between the mushrooms so they sear instead of steaming.
- Use High Heat: A very hot grill helps develop that beautiful charred edge.
- Resting Time Is Key: The longer they rest in the herb oil, the more flavorful they become.
- Try Other Herbs: Swap thyme for rosemary or add a pinch of chili flakes for heat.
- Serve Warm or at Room Temperature: They’re delicious either way.
How to Store Roasted Mushrooms
Store any leftovers in an airtight container in the refrigerator for up to 2 days. They taste even better the next day as the herbs and garlic continue to infuse. Before serving, let them come to room temperature or reheat gently in a skillet with a touch of olive oil.
How to Freeze Roasted Mushrooms
Freezing is not recommended for this recipe, as the mushrooms may lose their firm texture once thawed. If you’d like to prep ahead, grill the mushrooms in advance and refrigerate, then add the dressing just before serving.
Ingredients
How to Make Roasted Oyster Mushrooms
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Choose meaty, fresh oyster mushrooms with firm caps. Gently separate them by hand, being careful not to tear them. Clean each piece with a damp cloth or paper towel — never wash mushrooms directly under water, as they absorb moisture and lose texture.
Choose meaty, fresh oyster mushrooms with firm caps. Gently separate them by hand, being careful not to tear them. Clean each piece with a damp cloth or paper towel — never wash mushrooms directly under water, as they absorb moisture and lose texture.
Preheat a grill pan or outdoor grill until it’s very hot. If desired, lightly brush it with a little neutral oil (like sunflower or seed oil) to prevent sticking.
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Preheat a grill pan or outdoor grill until it’s very hot. If desired, lightly brush it with a little neutral oil (like sunflower or seed oil) to prevent sticking.
Place the mushrooms on the grill with the caps facing down. Cook for 3–4 minutes per side without moving them too much. This helps them develop a light crust and that irresistible smoky flavor.
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Place the mushrooms on the grill with the caps facing down. Cook for 3–4 minutes per side without moving them too much. This helps them develop a light crust and that irresistible smoky flavor.
While the mushrooms cook, finely chop parsley, mint, and thyme. Combine them in a small bowl with minced garlic, salt, and a generous drizzle of extra virgin olive oil. Mix well to create a fragrant, herb-infused dressing.
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While the mushrooms cook, finely chop parsley, mint, and thyme. Combine them in a small bowl with minced garlic, salt, and a generous drizzle of extra virgin olive oil. Mix well to create a fragrant, herb-infused dressing.
Once the mushrooms are nicely grilled, transfer them to a plate and spoon the herb oil on top while they’re still warm. Let them rest for about 20 minutes before serving — this resting time allows the mushrooms to soak up all the flavors and become even more delicious.
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