sriracha-roasted mushrooms

Tossing mushrooms in just a smidge of Sriracha turns them subtly sweet and savory, slightly fiery, a little crisp, and absolutely addictive.  I now never want to have mushrooms any other way.



2 cups sliced Cremini mushrooms (about 45 mushrooms)

1 tablespoon olive oil

23 teaspoons Sriracha

½ teaspoon minced garlic (optional)

Salt and pepper, to taste


Preheat oven to 375 degrees. On a baking sheet lined with foil, spread out the mushrooms.  Drizzle the olive oil and Sriracha over the mushrooms, season lightly with salt and pepper, and use a fork or tongs to toss the mushrooms on the baking sheet until evenly coated.  If using, also toss the garlic with the mushrooms. Return the baking sheet to the oven at 375 degrees and roast for about 15-20 minutes, or until mushrooms significantly reduce in size and smell fragrant.  Enjoy as a side, a topping for pizza or toast, or all on its own.


If making these along with the above broccoli and below toasts, you can use the same foil or parchment paper the entire way through–just don’t re-season with salt and pepper, as the mushrooms will pick up the leftovers from the broccoli when you toss them.