Marinated Roasted Shiitake Mushrooms with Olive Oil Agrodolce

prep time10 minutes
cook time30 minutes
servesMakes 4 appetizer or side dish servings


For the Mushrooms:

For the Agrodolce:


  1. Clean and de-stem the mushrooms, cutting any large mushroom caps in half.
  2. Toss the mushrooms with the Carapelli Organic Extra Virgin Olive Oil, sage, and rosemary in a large bowl. Let the mushrooms marinate for 1 hour, tossing occasionally to absorb the oil.
  3. Preheat the oven to 400º F. Line two large baking sheet with parchment paper.
  4. Spread the marinated mushrooms on the baking sheets, making sure the mushrooms are in a single layer and not crowded. Sprinkle lightly with salt and pepper.
  5. Roast for 30 minutes until the mushrooms are crisped and golden brown at the edges.
  6. While the mushrooms roast, make the agrodolce. Bring the vinegar and honey to a simmer in a very small saucepan over medium-low heat, stirring occasionally until the honey dissolves. Continue to simmer for 15–20 minutes until the vinegar is reduced by half, and is thick and syrupy.
  7. To serve, place the roasted mushrooms on a platter and drizzle generously with the agrodolce and olive oil.

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