These oven-roasted mushrooms with soy sauce and honey are one of those simple sides I make again and again. They’re savory, slightly sweet, deeply flavorful, and take almost no effort to prepare. I just toss them in a quick glaze and let the oven do the rest — perfect when I want something earthy and umami-rich to serve with dinner.

Why You’ll Love This Recipe

I love how this recipe turns humble mushrooms into a flavorful side that works with almost anything — grilled meats, rice bowls, noodles, or even tossed into a salad. The soy sauce gives them depth, the honey adds balance, and roasting brings out all that natural, meaty flavor. Plus, it’s all made in one bowl and one pan, so cleanup is a breeze.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

mushrooms (cremini, white button, or a mix)
soy sauce
honey
olive oil
garlic (minced)
black pepper
fresh herbs for garnish (optional — like parsley or thyme)

Directions

I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
I clean the mushrooms with a damp paper towel and trim the stems if needed. I leave small ones whole and halve or quarter larger ones.
In a large bowl, I whisk together the soy sauce, honey, olive oil, garlic, and a few cracks of black pepper.
I toss the mushrooms in the sauce until well coated, then spread them in a single layer on the prepared baking sheet.
I roast the mushrooms for 20–25 minutes, giving them a stir halfway through so they caramelize evenly.
I serve them warm, sometimes garnished with chopped fresh herbs or sesame seeds if I want to dress them up a bit.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes

Variations

Spicy version: I add a drizzle of sriracha or a pinch of chili flakes to the glaze.
Garlic-lovers: I double the garlic for a stronger bite.
Balsamic twist: I swap half the soy sauce for balsamic vinegar for a tangy depth.
Ginger-soy style: A bit of fresh grated ginger adds a lovely aromatic punch.
Meal idea: I toss leftovers into grain bowls, omelets, or even use them as a pizza topping.

storage/reheating

Storage: I store cooled roasted mushrooms in an airtight container in the fridge for up to 4 days.
Reheating: I reheat them in a skillet over medium heat or in the oven at 350°F for about 10 minutes. They microwave well too, though they lose a bit of their roasted texture.

FAQs

What kind of mushrooms work best?

I usually use cremini or white button mushrooms, but shiitake or portobello chunks work great too. Any hearty mushroom holds up well to roasting.

Do I need to wash the mushrooms?

I wipe them with a damp paper towel instead of rinsing, so they don’t absorb water and steam in the oven.

Can I make this recipe ahead?

Yes — I roast them a few hours ahead and reheat just before serving. They hold their flavor really well.

Is this recipe vegan?

Yes — as long as I use a plant-based honey alternative like maple syrup or agave, it’s completely vegan-friendly.

Can I use low-sodium soy sauce?

Absolutely. I often do to keep the salt in check, and the flavor is still just as good.

Conclusion

These oven-roasted mushrooms with soy sauce and honey are one of my favorite quick and easy sides. They’re full of savory, sweet, and umami flavors, and the oven gives them that irresistible golden edge. Whether I’m serving them next to rice, meat, or just enjoying them on their own, they always bring something special to the table.