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A close up of the Roasted Mushroom Medley in a serving bowl with a serving spoon beside it.

Roasted Mushroom Medley

An easy mushroom dish that is all cooked on one tray in the oven. Ideal to serve with steak, chicken or add to risottos or pie fillings. A versatile dish that has so much flavour from being roasted in oil with herbs and stock. The mushrooms are glossy and simply delicious!
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Course: Side Dish
Cuisine: Australian
Keyword: mushroom dish, mushroom recipe, mushroom sauce, roasted mushroom medley, roasted mushrooms
Servings: 6
Calories: 230kcal
Author: Katrina | Katy's Food Finds


  • oven tray
  • Medium Pot


  • 250 g button mushrooms cleaned and sliced into 1cm slices
  • 250 g gourmet flat mushrooms cleaned and sliced into 1cm slices
  • 250 g shiitake mushrooms cleaned and sliced into 1cm slices (or use a mix of shiitake, oyster and enoki mushrooms)
  • 125 ml olive oil extra virgin (1/2 cup)
  • 10 g thyme (generous handful) washed and tied into 2-3 bunches with kitchen string (see note 1)
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper freshly ground
  • 500 ml HOT beef stock hot beef stock (heat in a saucepan before adding to mushrooms)
  • 1/4 c chopped parsley Italian parsley and/or chervil, chopped
  • extra salt, pepper to season if required


  • Preheat the oven to 200°C.
  • Place the bunches of thyme onto the oven tray so they are spread out.
    Scatter over the sliced mushrooms so they are in an even layer.
    Drizzle over the olive oil and season with the salt and pepper.
    Bake in the oven for 30 minutes, stirring twice during this time.
  • Add the hot stock to the mushrooms in the oven tray and stir. Place the tray back in the oven and cook for a further 20 minutes or until the mushrooms have soaked up almost all the stock and are glossy.
    Sprinkle with parsley and/or chervil. Season to taste with extra salt and pepper if required. Transfer to a serving dish.
    Serve warm or at room temperature.


Thyme - in the photos you can see that I have scattered loose thyme sprigs over the mushrooms. You can do this, however I found at the end of cooking time, I had to pick all the sprigs out of the dish. I now tie the thyme sprigs into 2 or 3 bunches using kitchen string, and that way they can be easily removed at the end.
Hot Liquid Stock - please make sure you add HOT stock to the mushrooms. This is very important as adding cold stock will mean the mushroom won’t immediately absorb the liquid and you will end up with liquid at the end of the cooking time.


Calories: 230kcal | Carbohydrates: 7g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Sodium: 273mg | Potassium: 589mg | Fiber: 2g | Sugar: 3g | Vitamin A: 290IU | Vitamin C: 7mg | Calcium: 17mg | Iron: 1mg
Have you cooked one of my recipes? I’d love you to tag me @katysfoodfinds or #katysfoodfinds!