A master recipe for roasting mushroom caps, slices, or bits (see the variation that follows). You decide how dry to make them. Know that they crisp as they cool, and that any refrigerated leftovers will soften again. Whole roasted mushroom caps make an impressive base for canapés and are also good for dipping and in salads or soups. And they make terrific snacks dusted with your favorite spice blend or a little Parmesan cheese hot out of the oven.
$7/month or $50/year
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