Roasting mushrooms is a chef's secret no longer. See these recipes from Julie Schreiber as prepared for the Sonoma County Mycological Association's annual gathering.

All recipes by Julie Schreiber (thanks Julie!) as prepared for the Sonoma County Mycological Association’s Annual “Mushroom Camp.”

Roasting mushrooms is an easy way to bring out the flavor, use less oil, and save time. And it warms up the kitchen on cold winter days too! Temperatures of 350 to 450 degrees work just fine. If doing a lot of mushrooms at once, you may need to stir them half way through as Julie recommends. If the mushrooms can be spread out on a large sheet pan, they may not need turning at all.


Pickled Mushroom salad with Japanese-style vinaigrette

Serves 4




Sesame oil                  1 T

Ginger, grated             1 T

Rice Vinegar               1 T

Vegetable Oil             1 T

Soy Sauce                   1 t


Combine all ingredients together. 


Pickled mushrooms


Velvet Pioppini          1 lbs

Vegetable Oil




Pre-heat oven to 450 F.

Toss mushrooms in vegetable oil and season with salt and pepper

Roast mushrooms until cooked through, but not crispy.

Put roasted mushrooms in Japanese vinaigrette and refrigerate until ready to serve.


To serve:

Strain mushrooms and collect vinaigrette.

Toss salad greens with vinaigrette, season greens with salt and pepper to taste.

Top the salad with pickled mushrooms.




White Bean and Roasted Mushroom Soup

For 4 to 8 People



2 lbs mushrooms (Velvet Pioppini, Trumpet Royale, Alba Clamshell)

2 large onions, quartered

3 garlic cloves

2 T olive oil





48 oz. chicken broth

48 oz. Cannellini beans (prepared from dried beans)


Preheat oven to 450 F.

  1. To cook beans.

First pour out beans onto a cookie sheet and inspect them for rocks, pieces of dirt, broken pieces, etc.  Then put beans in a pot and cover with water.  Bring this up to a simmer and then turn off the water. Let soak for an hour.  Or , if you have the time soak the beans in cool water over night.

Drain all soaking water. Cover the beans again with water and bring to a simmer and cook until tender, but still have the shape of the bean.  Put a bay leaf in the water while cooking.

  1. Toss mushrooms, garlic, and onion in olive oil.  Season with Salt and pepper.

Spread each item on to its own sheet pan.  Add sage and thyme.  Roast in oven for 10 minutes, toss and roast for an additional 15 minutes.  (Make sure that all the liquid has evaporated)

  1. While vegetables are roasting put broth, cooked beans, salt, pepper and thyme in a large stockpot over medium heat and simmer.

  2. When vegetables are done roasting.  Let cool slightly.

  3. Retrieve half of the beans and some broth and puree this with the roasted onions, garlic, and herbs.  Add this pureed bean mixture back to the stock pot.

  4. Add roasted mushrooms to soup.  Salt and pepper to taste.



Winter Vegetable Tagine

Serves 4 to 6



Olive Oil                                                         1 – 2 T

Onions, thinly sliced                                      2 each

Carrot, cut into 3 inch lengths                                   2 each

Parsnip, cut into 3 inch lengths                      1 each

Turnip, cut into 3 inch lengths                       1 each

Butternut squash cut into 1 inch pieces         1/2 lb

Trumpet Royale mushrooms                          1 lb

Tomato paste                                                  2 T

Cayenne pepper                                              ½ t

Saffron                                                                        small pinch

Ground ginger                                                ½ t

Turmeric                                                         ½ t

Cinnamon sticks                                             2

Vegetable stock or water

Chick peas                                                      ½ lb

Dried apricots                                                 3 oz.

Pitted dates                                                     8 each.

Honey                                                             2 T

Chopped cilantro                                            2 T

Ras el hanout                                                  1 t


Sauté or roast Trumpet Royale in olive oil seasoned with salt and pepper until caramelized and set aside.


Heat oil over medium heat, and then add onion and cook, stirring for 5 minutes or until softened. Add tomato paste, cayenne, ginger, turmeric, and Ras el hanout to the pan and cook over medium heat until you can start to smell the spices.


Add carrot, parsnip, pumpkin, saffron (which was soaked in a bit of water or wine), and cinnamon sticks.  Pour in enough vegetable stock or water to just cover and bring to a simmer.  Cover and cook gently for 45 minutes.


Add the mushrooms, chickpeas, apricots, dates, honey, and finely chopped cilantro stems.  Season, then simmer for a further 20 minutes or until vegetables are tender and the mixture is thick and soupy.


Scatter with herbs and almonds.  Serve with couscous.



Vegetable stock or water        1 1/2 C

Couscous                                1 C

Olive Oil                                 2 – 4 T





Lemon juice

Dried currants


Bring the stock up to a boil.  Pour into bowl with couscous.  Cover and let sit for 10 minutes.  Season to taste with olive oil, lemon juice, salt and pepper. Stir in pistachios, cilantro, and currants.