Recipe from Chef Ramses Bravo, written by Chef Katie Mae
Makes about 6 cups | Ready in 25 minutes | Stores 1 week in the fridge
2 lbs. cremini mushrooms
½ cup low-sodium vegetable broth, divided
½ teaspoon black pepper
½ teaspoon salt-free seasoning (i.e. Benson’s Table Tasty)
fresh herbs, like chives, tarragon or parsley, diced (optional)
- Preheat oven to 350°F convection or 375° standard. Line a baking sheet with parchment paper.
- Clean the mushrooms by gently wiping the tops with a damp paper towel. Do not wash the mushrooms under the faucet because it introduces excess water and will dilute their flavor.
- Remove the stem if you like, but it’s not necessary. The stems are more fibrous and chewy, so personally I prefer to remove and discard them.
- Slice the mushrooms in quarters and lay them out in the prepared baking sheet.
- Top the mushrooms with a little vegetable broth, about ¼ cup. I do this by dipping my fingers in a little bowl of the broth and sprinkling the broth over the mushrooms, but you can use a basting or pastry brush. Now sprinkle on the black pepper and salt-free seasoning.
- Roast the mushrooms for 10 minutes. Then take them out and toss them around to recoat them in moisture. If they’re a little dry, sprinkle on the remaining ¼ cup of vegetable broth.
- Put the pan back in the oven for 5 minutes, or until they’re roasted to your liking. Transfer the mushrooms to a serving bowl or airtight storage container. Save any extra liquid for another use, like adding to soup or sauce.
- Add the optional fresh herbs and toss well. Serve immediately or store in the fridge for later.
There’s one item on our salad bar at TrueNorth Health Center that I frequently hear the diners rave about, questioning how does the Chef make them taste SO GOOD?!
Knowing how much everyone loves this prepared veg, TrueNorth’s executive Chef Ramses Bravo was happy to divulge just how he does it.
You’ll be shocked by how easy it is. There’s no fancy tricks and no special ingredients. It’s so simple that most people just completely overlook it.
Who knows, maybe at one point you were gushing over the mushrooms at TrueNorth, and then excitedly tried to recreate them at home, only to come out with overly dried shrooms with subpar flavor.
Well, now’s your chance to make them just like Chef Bravo does, but in your own kitchen!
This amount makes enough to enjoy all week long. If you’re just one person and won’t use them often, make less. If you have a family of mushroom lovers, I suggest increasing the amount.
With their juicy, umami-rich flavor, you can easily use these oil-free roasted mushrooms as a meat alternative in stir-fries and stews. Or just use ’em like everyone does at TrueNorth—in their salads or as a side to their entree and other veggies.
Whatever you do with these quick and easy shrooms, I hope you enjoy their chewy texture and deep flavor!