Wipe Your Feet

tessipes:

How To Roast Mushrooms And Blow Your Own Mind

Ingredients

Mushrooms (what variety of mushroom you choose is up to you. Good choices: baby portabellas/cremini/white button mushrooms, whole and washed, with their stems cut level with the caps; shiitakes, washed and torn in half; chunks of portabella; maitakes, halved (watch for burning); they’re all so good)

Olive oil (for coating — the amount you need depends on taste and the amount of mushrooms)

Sea salt and black pepper

Optional: crushed garlic, thyme, a squeeze of lemon, soy and ginger (in which case, just sub peanut, sesame or plain vegetable oil for the olive oil)

KEEP IN MIND: mushrooms shrink when you cook them by about half, especially less meaty ‘shrooms like maitakes and shiitakes.

Preheat your oven to 475. Prepare a cookie sheet or shallow baking pan by lining it with parchment paper. Wash your mushrooms, and cut off ends of stems. Put mushrooms, salt, pepper, and oil in a bowl (add optional ingredients, except lemon, at this time), and toss to coat. Set bowl aside (don’t rinse it!). Pop your mushrooms in the oven. Check them after about 10-15 minutes, stirring them a bit. Continue to cook 5-10 minutes, until mushrooms are browning (if using whole mushroom caps, their texture will become slightly wilted/wrinkly).  Remove from oven, and place mushrooms back in the bowl in which you’d originally seasoned them.  Toss again to coat with the olive oil in the bowl (if you’re using lemon, squeeze now), adding more if mushrooms seem dry.

These are a great side dish. They’re also wonderful tossed with pasta, or atop a crusty slice of bread with a salad.

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