Roasted Mushrooms

Mushroom

For this recipe use any mushroom you like! You can find a wide variety of mushrooms year-round from local growers at farmers markets. Use the mushrooms in all sort of dishes - omelets, pizza topping, with short ribs, over polenta or rice grits, the possibilities are endless. Roasted mushrooms will last a week in the fridge.

By Francine Spiering / Photography By Francine Spiering | October 18, 2021

Ingredients

SERVINGS: 4 Cup(s)

About a pound mixed mushrooms (I used oyster and shiitake)
1 tablespoon olive oil
1 teaspoon coarse sea salt
1 teaspoon coarse-ground black pepper

Preparation

Step 1: Preheat oven to 450°F.

Cover a sheet pan with Silpat or parchment paper (depending on the size of your pan you may need 2).

Step 2: Clean mushrooms. Tear bigger ones so all mushroom pieces are equal size. Toss mushrooms with oil, salt and pepper and spread in a single layer on a prepared sheet pan. Roast in the oven until you can literally smell them, about 5 minutes.