How to roast mushrooms so they are browned and not rubbery?

Question

Find the technique that reduces water and browns mushrooms beautifully.

Answer 1

To roast mushrooms so they are browned and not rubbery, avoid overcrowding the pan, use a high oven temperature (200-220°C / 400-425°F), and resist the urge to stir them constantly, allowing them to release their moisture and brown.

Detailed Explanation:

Mushrooms are notoriously watery, and if not roasted correctly, they'll steam and become rubbery or soggy. The key is to manage their moisture content:

1. Clean, Don't Wash (if possible): Mushrooms absorb water easily. If possible, wipe them clean with a damp cloth instead of rinsing them under water. If you must wash, do it quickly and then dry them very thoroughly with paper towels.
2. Cut Evenly: Slice or quarter mushrooms (depending on size) into uniform pieces. Smaller pieces will brown faster.
3. Dry Roast First (Optional but Recommended): For the best results, especially with larger batches or very watery mushrooms, you can dry roast them first. Spread them on a baking sheet without any oil or seasoning and roast at 200-220°C (400-425°F) for 10-15 minutes. This allows them to release a lot of their initial moisture. Remove from oven, drain any liquid, then proceed to the next step.
4. Oil and Season: Once dry or partially dry-roasted, toss them in a large bowl with a light drizzle of high-smoke-point oil (like olive or grapeseed), salt, pepper, and any desired herbs (thyme, rosemary) or garlic powder.
5. Hot Pan, Single Layer: Place your empty baking sheet in the oven while it preheats to 200-220°C (400-425°F). Spread the seasoned mushrooms in a single layer on the hot pan.
6. No Overcrowding (Crucial!): This is paramount for mushrooms. If they're too close, they will steam. Use multiple pans if needed.
7. Resist Stirring: Once they hit the hot pan, let them sit undisturbed for 10-15 minutes to allow their moisture to evaporate and for browning to occur. Then, flip or stir them and continue roasting for another 10-15 minutes, or until deeply browned and tender.

Pro Tip:

If you use fresh garlic, add it to the mushrooms only for the last 10-15 minutes of roasting, as garlic can burn easily at high temperatures.