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Roasted Mushrooms with Sour Cream, Herbs & Lemon – Easy Recipe by Colu Henry 🍄🍋
If your idea of dinner is whatever’s in the fridge plus a prayer, let this be your sign to roast some mushrooms and romanticize your life while you’re at it.
Colu Henry’s Roasted Mushrooms with Sour Cream, Herbs, and Lemon is one of those effortless chef-core recipes that looks like a forest fairy assembled it on a mossy log—but takes just 30 minutes and zero spell-casting.
The Vibe:
This roasted mushrooms recipe is peak rustic luxury. The mushrooms get deeply golden and crisp at the edges while still staying juicy inside. They’re spooned over a bed of tangy sour cream, zhuzhed with chopped herbs and lemon zest, and finished with a swirl of optional chili or herb oil for a little drama.
It’s giving:
- Side dish turned main character
- Modern dinner party flex
- “I foraged these but also I didn’t”
Why We Love This Roasted Mushroom Recipe:
- Minimal effort, maximum flavor
- Use whatever mushrooms you have (shiitake, cremini, oyster, maitake—no need to be precious)
- Sour cream base makes it feel creamy without heaviness
- Bright herbs & lemon zest cut through the richness beautifully
- Totally dinner party-worthy—but also works for a Tuesday night with toast and a moody playlist
How to Serve These Mushrooms with Sour Cream:
- As a starter with crusty sourdough
- Piled on buttery toast for a solo meal that feels like a hug
- As a luxe veggie side next to roast chicken or steak
- Over creamy polenta with a drizzle of chili oil
Final Thoughts:
This quick mushroom side dish proves once again that Colu Henry knows how to balance cozy and chic. It’s the kind of recipe that makes you feel like you live in a Nancy Meyers kitchen with an herb garden and excellent taste in ceramics.
So go on, roast those mushrooms. Spoon them over something creamy. Garnish like you’re in an A24 film. And serve it while it’s hot.
#ColuHenry #RoastedMushrooms #MushroomRecipes #EasyMushroomRecipe #MoodyEater #VegetarianDinner #QuickRecipes #RusticLuxury #SourCreamEverything
✰✰✰✰✰ star MUST TRY
Colu Henry’s Roasted Mushrooms with Sour Cream, Herbs, and Lemon
Equipment
- 1 Large rimmed sheet pan,
Ingredients
- 2 pounds mushrooms, 910g, such as shiitake, cremini, oyster, or maitake, torn roughly into pieces
- ¼ cup olive oil, 60 ml
- kosher salt
- freshly ground black pepper
- ½ cup sour cream, 120ml
- ¼ cup mixed herbs, 13g, such as mint, chives, parsley, and tarragon, torn or roughly chopped
- 1 tsp lemon zest
- flaky salt, for serving
- crispy Garlic Chili Oil with Shallots and Fennel Seeds for drizzling, (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- On a large rimmed sheet pan, toss the mushrooms with the olive oil and season well with salt and pepper.
- Roast, tossing halfway through, until the mushrooms have lost their liquid and they become brown and golden in spots, 15 to 20 minutes.
- Meanwhile, spread the sour cream onto the bottom of a wide shallow-mouthed bowl or platter and season with salt. When the mushrooms are finished roasting, gently spoon them on top. Top with the herbs and lemon zest and season with flaky salt. Drizzle with chili or herb oil, if using. Serve right away.
Notes
TIME 30 minutes
Did you make this recipe?
Please let us know how it turned out for you! Leave a comment below and tag @moody.eater on Instagram and hashtag it #moodyeater #moodyeatersclub .
