Roasted Mushrooms to Die For

with chanterelle sauce, rye croutons, and chives

Serves 2-4 

You won’t believe how good mushrooms can taste. All you need is soy sauce, a bit of honey, and a dash of smoked paprika. After a quick roast, they’re crispy and packed with deep umami. You can serve these mushrooms as a main dish accompanied by cooked buckwheat, or use them in Miso Żurek with Mashed Potatoes, Roasted Mushrooms, and Dill. 


  • ¼ cup (60 ml) soy sauce

    WNK-Polish'd Book Cover Polish’d: Modern Vegetarian Cooking from Global Poland Michał Korkosz
  • 3 tablespoons vegetable oil

  • 2 tablespoons honey

  • 1 teaspoon smoked paprika

  • 3 to 4 bay leaves, fresh or dried

  • 2 garlic cloves, unpeeled and smashed

  • 1 pound (450 g) oyster mushrooms, halved if large



  1. Place the soy sauce, oil, honey, smoked paprika, bay leaves, and garlic in a large bowl and combine. Add the mushrooms, stir to coat in the marinade, and cover the bowl with a paper or kitchen towel. Marinate for at least 60 minutes (overnight in the fridge will also do the trick).

  2. Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.

  3. Pour the mushrooms and marinade onto the baking sheet. Roast in the oven until golden brown and the sides are crispy, 20 to 25 minutes. Serve immediately. 

Recipe from Polish’d: Modern Vegetarian Cooking from Global Poland © Michał Korkosz, 2023. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold. 

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