Roasted Mushrooms Recipe

Preheat and prepare mushrooms

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or a silicone liner. Pat mushrooms dry with paper towels to remove excess moisture; trim stems and cut larger caps in half so pieces are roughly uniform in size.

Toss the prepared mushrooms with 2 tablespoons olive oil, 1 teaspoon salt, and 1 teaspoon black pepper in a large bowl until evenly coated. Spread them in a single layer on the prepared baking sheet with space between pieces to allow browning.

Roast in the preheated oven for 18–22 minutes, stirring or shaking the pan once at the 10–12 minute mark, until mushrooms are deeply browned and edges are caramelized. Remove from oven and set aside on the sheet to keep warm.

Toast and flavor cashews

While mushrooms roast (or immediately after removing mushrooms), heat a small skillet over medium heat. Add 3 oz raw cashews and toast, stirring frequently, 3–5 minutes until fragrant and lightly golden. Transfer to a cutting board and let cool slightly.

In the same skillet, add 1 teaspoon neutral oil and the crushed dried chilies (1 teaspoon). Cook briefly 20–30 seconds to bloom the chili flavor but do not burn. Return the toasted cashews to the pan, add 1 teaspoon soy sauce and 1 teaspoon light brown sugar, and stir quickly to coat and caramelize the sugar, about 30–60 seconds. Remove from heat and let cool, then roughly chop the cashews into coarse pieces (so there are some halves and some smaller bits).

In a large mixing bowl, combine the roasted mushrooms with the thinly sliced garlic (2 cloves). The residual heat from the mushrooms will slightly soften and toast the garlic—toss for 30 seconds so the garlic warms but does not burn.

Add the chopped Thai basil (1/2 cup), the chopped cashew-chili mixture, 1 tablespoon fresh lime juice, and 1/2 teaspoon toasted sesame oil (if using). Gently toss everything together so mushrooms are evenly coated and the basil wilts slightly from the heat. Taste and adjust seasoning with additional salt, pepper, or a splash more soy sauce or lime if desired.

Transfer to a serving platter and sprinkle any remaining larger cashew pieces on top for crunch. Serve warm or at room temperature as a side, appetizer, or over steamed rice or toasted bread.