Prevent your screen from going dark
Makes 4 to 8 servings 1x
Time 30 minutes to an hour, largely unattended
1. Heat the oven to 400°F. Trim any gnarly looking ends from the mushroom stems and rinse the mushrooms in a colander under cold running water. Trim the remaining stems from the caps (save them for stock if you’d like) and leave the caps in the colander. Sprinkle with a big pinch of salt and toss and shake them a couple times.
2. If you’re using cremini, button, portobello or other thick-capped mushrooms, slice the caps across into 2 or 3 relatively thin circles. Transfer them to a large rimmed baking sheet. Drizzle with 2 tablespoons oil and toss; add the remaining tablespoon if they still seem dry. Spread the caps into a single layer. (It doesn’t matter which side is up.)
3. Roast the mushrooms undisturbed for 20 minutes. If they release with a shove of a metal spatula, they’re ready to turn. If not, check them again every 5 minutes until they are. Cook the other side until they’re dry, browned, and as crisp around the edges as you like, up to another 20 or so minutes. Remove caps from the pan as they finish until all are done. Serve hot or at room temperature, or cover tightly and refrigerate until cold and softened.
— Recipe developed by Kerri Conan
Chewy-Crisp Sliced or Torn Mushrooms
Perfect method for oyster or chanterelle mushrooms or any time you want slices, not caps. Instead of removing the stems after rinsing, slice or tear the mushrooms—caps and edible stems—then salt and proceed with the recipe. Start checking after 15 minutes in Step 3.