Garlic Herb Peanut Butter Roasted Mushroom Medley

Quick Recipe Version (TL;DR)

• Yield: 4 servings (side dish) or 2 generous mains
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 lb (450 g) mixed mushrooms, torn or sliced
• 2 tbsp neutral oil (canola, avocado, or vegetable)
• 1/4 tsp fine sea salt, plus more to taste
• Freshly ground black pepper
• 3 tbsp smooth, natural peanut butter (unsweetened)
• 2 tbsp soy sauce (regular or low sodium)
• 1 tbsp rice vinegar or fresh lime juice
• 1 tbsp warm water (plus 1–2 tbsp more as needed)
• 3 cloves garlic, finely minced
• 1 tsp honey or maple syrup
• 1/2 tsp toasted sesame oil (optional, for depth)
• 1 tsp fresh thyme leaves or 1/2 tsp dried
• 1 tsp finely chopped fresh rosemary or 1/4 tsp dried
• 1/4 tsp crushed red pepper flakes (optional, for heat)
• 2 tbsp chopped fresh parsley or chives, for serving

Do This

• 1. Heat oven to 425°F (220°C). Line a large sheet pan with parchment and lightly oil it.
• 2. Clean mushrooms and tear or slice into bite-size pieces; toss with 2 tbsp oil, salt, and pepper on the pan.
• 3. In a bowl, whisk peanut butter, soy sauce, vinegar, warm water, garlic, honey, sesame oil, thyme, rosemary, and red pepper flakes until smooth and pourable.
• 4. Drizzle about two-thirds of the peanut mixture over mushrooms and toss to coat evenly on the pan.
• 5. Roast 15 minutes, stir, then roast 8–10 minutes more until browned, tender, and lightly crisped at the edges.
• 6. Immediately toss hot mushrooms with remaining peanut sauce and a splash of extra soy sauce if desired.
• 7. Sprinkle with fresh parsley or chives; serve hot as a side, over rice, or piled onto toast or noodles.

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Why You’ll Love This Recipe

• Big, savory flavor: toasty peanut butter, soy, garlic, and herbs create a deeply satisfying, almost meaty bite.
• Hands-off cooking: most of the work happens in the oven, leaving you free to prep the rest of dinner.
• Flexible serving: works as a side dish, a plant-forward main over grains, or a hearty topping for toast or noodles.
• Pantry-friendly: uses common ingredients and transforms basic mushrooms into something special.

Grocery List

• Produce: Mixed mushrooms (cremini, shiitake, oyster, button, or portobello), garlic, fresh thyme, fresh rosemary, fresh parsley or chives, lime (if using instead of vinegar).
• Dairy: None required (recipe is naturally dairy-free).
• Pantry: Neutral oil, smooth natural peanut butter, soy sauce, rice vinegar, honey or maple syrup, toasted sesame oil, crushed red pepper flakes, fine sea salt, black pepper.

Full Ingredients

For the Roasted Mushroom Medley

• 1 lb (450 g) mixed mushrooms, such as cremini, shiitake, oyster, button, or portobello
• 2 tbsp neutral oil (canola, avocado, grapeseed, or vegetable), plus more for the pan
• 1/4 tsp fine sea salt, plus more to taste
• 1/4 tsp freshly ground black pepper, or to taste

For the Savory Peanut-Garlic Sauce

• 3 tbsp smooth, natural peanut butter (unsweetened, well-stirred)
• 2 tbsp soy sauce (regular or low sodium)
• 1 tbsp rice vinegar or fresh lime juice
• 1–3 tbsp warm water, as needed to thin the sauce
• 3 cloves garlic, very finely minced or pressed
• 1 tsp honey or maple syrup (balances the saltiness)
• 1/2 tsp toasted sesame oil (optional but recommended for depth)
• 1 tsp fresh thyme leaves, chopped or 1/2 tsp dried thyme
• 1 tsp finely chopped fresh rosemary or 1/4 tsp dried rosemary, crushed
• 1/4 tsp crushed red pepper flakes (optional, adjust to taste)

For Finishing and Serving

• 2 tbsp chopped fresh parsley or chives
• 1–2 tsp extra soy sauce, to splash on at the end (optional)
• Cooked rice, quinoa, toasted bread, or noodles, for serving (optional)
• Lime wedges, for squeezing over just before serving (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Set a rack in the center of your oven and preheat to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper or lightly oil it to help prevent sticking. This high heat and spacious pan are key to getting mushrooms that are browned and slightly crisp at the edges rather than steamed and soggy.

Step 2: Clean and prep the mushrooms

Gently clean the mushrooms by brushing off any visible dirt with a dry paper towel or a soft brush. Avoid soaking them in water, as mushrooms readily absorb moisture and will steam instead of roast.

Trim any tough stem ends. Tear larger mushrooms into rustic bite-size pieces with your hands, and slice smaller mushrooms in half or quarters. Aim for pieces about 1 to 1 1/2 inches so they cook at roughly the same rate while still giving you nice, substantial bites.

Step 3: Season mushrooms with oil, salt, and pepper

Place the prepared mushrooms directly onto the baking sheet. Drizzle with 2 tbsp neutral oil, then sprinkle with 1/4 tsp fine sea salt and 1/4 tsp freshly ground black pepper. Toss everything right on the pan using your hands or a spatula until the mushrooms are evenly coated.

Spread the mushrooms out into a single, uncrowded layer. If the pan looks packed and mushrooms are overlapping heavily, divide them between two pans. Airflow and space are important for browning.

Step 4: Whisk together the savory peanut-garlic sauce

In a medium bowl, add 3 tbsp peanut butter, 2 tbsp soy sauce, and 1 tbsp rice vinegar or lime juice. Add 1 tbsp warm water and whisk until the peanut butter starts to loosen. It may look thick or slightly grainy at first; keep whisking and gradually add another 1–2 tbsp warm water, a little at a time, until the mixture is smooth and pourable but still creamy.

Stir in the minced garlic, honey or maple syrup, toasted sesame oil (if using), thyme, rosemary, and crushed red pepper flakes. Taste the sauce. It should taste boldly savory, garlicky, slightly tangy, and just lightly sweet. If it is too thick to drizzle, add a splash more warm water and whisk again. Set aside.

Step 5: Coat mushrooms with peanut sauce and start roasting

Drizzle about two-thirds of the prepared peanut sauce over the mushrooms on the pan. Toss gently with a spatula to coat as evenly as you can; a few bare spots are fine. Spread the mushrooms back into a single layer.

Transfer the pan to the preheated oven and roast for 15 minutes. During this first phase, the mushrooms will release some moisture, then start to concentrate in flavor as that liquid evaporates and the sauce clings and caramelizes slightly.

Step 6: Stir and finish roasting until browned and tender

After 15 minutes, remove the pan and give the mushrooms a good stir, flipping them so different sides are exposed to the hot pan. Spread them out again into a single layer.

Return to the oven and roast for another 8–10 minutes, or until the mushrooms are nicely browned, tender all the way through, and have some crisp, caramelized edges. Total roasting time should be about 23–25 minutes, depending on your oven and the type of mushrooms.

Step 7: Toss with remaining sauce, herbs, and a splash of soy

While the mushrooms are piping hot, scrape them into a large bowl. Drizzle with the remaining one-third of the peanut-garlic sauce. Toss well so the fresh sauce clings to the roasted mushrooms, giving you both deep roasted flavor and a glossy, saucy finish.

Taste and adjust seasoning: add a small splash of extra soy sauce if you want more salt and umami, a squeeze of lime for brightness, or a pinch more red pepper flakes for heat. Fold in most of the chopped parsley or chives, reserving a little for garnish.

Transfer to a serving dish or back into a warm cast-iron skillet for a rustic presentation. Sprinkle with the remaining herbs.

Step 8: Serve and enjoy

Serve the savory peanut-butter roasted mushroom medley hot. It is excellent as a side dish with roasted meats or tofu, spooned over steamed rice or quinoa, piled onto toasted sourdough, or tossed with cooked noodles for a quick, satisfying main. If you like a bit more acidity, offer lime wedges at the table for squeezing over individual portions just before eating.

Pro Tips

• Do not wash mushrooms under running water. Wipe or brush them clean instead. Too much water makes them steam instead of roast.
• Use high heat and plenty of space. A 425°F (220°C) oven and a spacious pan help develop browned, flavorful edges.
• Thin the peanut sauce gradually. Add warm water a little at a time until it is just pourable; too thin and it will slide off the mushrooms.
• Taste and adjust at the end. The saltiness of soy sauce and peanut butter brands varies. Finish with extra soy, lime, or honey/maple as needed.
• Mix your mushrooms. Combining cremini for body, shiitake for chew, and oyster for delicate texture gives the medley more character.

Variations

• Spicy chili-peanut mushrooms: Add 1–2 tsp chili-garlic sauce or sriracha to the peanut mixture and increase red pepper flakes to taste.
• Citrus-herb twist: Use lime juice instead of rice vinegar, add finely grated lime zest, and finish with fresh cilantro and scallions instead of parsley.
• Noodle bowl upgrade: Toss the finished mushrooms with 8 oz (225 g) cooked rice noodles or spaghetti and a splash of hot noodle cooking water to create a glossy peanut-mushroom pasta.

Storage & Make-Ahead

Let leftovers cool to room temperature, then transfer to an airtight container. Refrigerate for up to 4 days. Reheat gently in a skillet over medium heat with a splash of water to loosen the sauce, or warm in a 325°F (165°C) oven for 8–10 minutes until heated through. The peanut flavor will deepen as it sits, making leftovers especially good piled onto toast or stirred into grain bowls. For make-ahead prep, you can mix the peanut-garlic sauce up to 3 days in advance and keep it covered in the refrigerator; bring it to room temperature and stir well before using. Roasted mushrooms do not freeze particularly well, as their texture becomes softer after thawing.

Nutrition (per serving)

Approximate values for 1 of 4 side-dish servings (without rice, bread, or noodles): about 230 calories; 8 g protein; 17 g fat; 11 g carbohydrates; 3 g fiber; 3 g sugars; 470 mg sodium. Values will vary based on exact ingredients, mushroom variety, and how much additional soy sauce you use at the end.