Name: Roasted Wine Caps with Rosemary & Garlic
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4 (side)
Cuisine: Gourmet mushroom
Ingredients: 1 1/2 lb Wine Cap mushrooms; 1/4 cup olive oil; 4 cloves garlic, smashed; 2 sprigs fresh rosemary; 1 sprig fresh thyme; 1 1/2 tsp kosher salt; 1/2 tsp cracked pepper; 1 Tbsp balsamic vinegar; 1 Tbsp fresh lemon juice; Flaky sea salt, to finish; 1 Tbsp fresh parsley, chopped

⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown ⌖ Today's pit board Golden Oyster 4 lb fresh $7.58 donated Reishi 3 lb fresh Shiitake 2 lb fresh $0.24 donated Nameko 2 lb fresh $1.65 donated Pink Oyster 1 lb fresh $3.78 donated Turkey Tail 1 lb fresh Lion's Mane between harvests $18.78 donated Lion's Mane between harvests $18.78 donated Blue Oyster between harvests $14.13 donated Chestnut between harvests $6.96 donated Elm Oyster between harvests $5.70 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Pink Oyster between harvests $3.78 donated Snow Oyster between harvests $2.11 donated Italian Oyster between harvests $1.10 donated Pioppino between harvests $0.30 donated Gurnee, IL · Naturally Grown

Roasted Wine Caps with Rosemary & Garlic

Vegan

Wine Caps are the underrated treasure. Burgundy on top, white below, with a potato-like texture that holds beautifully through roasting. Simple is best: olive oil, rosemary, garlic, hot oven.

10min Prep

25min Cook

35min Total

Serves 4 (side) Yield

Easy Difficulty

Ingredients

Vegan as written

Vegan as written — olive oil, salt, herbs.

MotorSpores test kitchen

Steps

Heat the oven to 425°F. Set rack in upper third.

Quarter the Wine Caps if large, halve if medium, leave small ones whole. The goal is bite-size.

On a heavy sheet pan, toss the mushrooms with olive oil, smashed garlic, rosemary, thyme, kosher salt, and pepper. Spread in a single layer — don't crowd.

Roast 20-25 minutes, tossing once at the halfway mark, until edges are crisped and the centers are tender.

Remove from oven. Discard the rosemary stems (the leaves will have fallen off into the mushrooms).

Drizzle balsamic vinegar and lemon juice over the hot mushrooms. Toss gently.

Plate. Finish with flaky salt and fresh parsley. Serve warm or at room temperature.

Pairs brilliantly with roast chicken, grilled steak, or as a vegetarian main over polenta.

Roasted Wine Caps with Rosemary & Garlic

Steps

Other ways to cook Wine Cap

Wine Cap Mushroom Burgers with Garlic Aioli

Grilled Wine Cap Steaks with Chimichurri