Roasted Mushrooms

Tuesday, April 29, 2014

 Roasted Mushrooms with Brown Rice and Ricotta

Roasting mushrooms is quick and easy to do and I really prefer them over sautéed ones. Here I use cremini and shiitake, but I imagine most types would roast up well. Fragrant shallots and fresh thyme pair nicely with the earthy mushrooms and brown rice rounds out this hearty dish.

Serves 4


1 1/2 cups uncooked brown rice, rinsed
1 1/2 pound mushrooms, sliced
1 large shallot, diced (about 1 cup)
7-8 sprigs of fresh thyme, stems removed then minced (about 1 tablespoon)
Olive oil
Freshly ground pepper
1 cup ricotta cheese, at room temperature
Good quality extra virgin olive oil

In a medium size pot with a tight fitting lid combine the rinsed rice and 3 cups water. Bring to a simmer without the lid, stir once; then cover and reduce the heat to a simmer. Cook for 50 minutes; then turn off the heat and let sit 10 minutes more. Fluff with a fork and season with salt and pepper.

Meanwhile, preheat the oven to 425 degrees F. Line a half baking sheet with parchment paper. Place the mushrooms, shallots and thyme on the parchment. Sprinkle over a pinch of salt and pepper and a generous drizzle of olive oil (not the good kind here) so that all of the mushrooms are lightly coated. Toss together and spread out evenly. Roast for about 25 minutes, or until the mushrooms are slightly crisp and caramelized. Season with salt pepper.

To serve, place a portion of brown rice on a dish (I like to use soup bowls); then top with mushrooms, a dollop of ricotta and drizzle over the extra virgin olive oil. Enjoy warm with crusty bread.


  1. last week, i gave my eleven-month-old sauteed mushrooms with thyme. it was his first taste of mushrooms and he loved it! will have to try it roasted though as the caramelizing will add a sweetness to them that i know he'll enjoy {as will his parents!} i love how you've paired it with rice and ricotta - sounds delicious and a prefect "early spring" meal.



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