One of my children hates mushrooms! That’s unfathomable to me.
Consequently, for years mushrooms were an absent ingredient in our home. Pretty ironic considering roasted mushrooms are a staple in our house these days … ever since my mushroom-loathing child left for university.
We use them in a multitude of ways: as an ingredient in pasta dishes, mixed into eggs, in a steak sauce and often on their own as a side dish, to name just a few. I prepare more than I need and often freeze half to insure that they’re always available.
I don’t adhere to the idea that there’s a right way or a wrong way to flavor them: the taste is often slightly different depending on how much and which spice I use, what herbs I have on hand and what combination of mushrooms I can find.
Mushrooms are like a sponge; they start off by retaining a lot of moisture but as you roast them they emit the moisture — still absorbing the favors you’ve added. It’s important to roast long enough to allow that initial moisture to evaporate.
An assortment of Mushrooms: whatever is available to you. I like any combination of oyster, maitake, portobello, enoki, beech, royal trumpet, shiitake and white button mushrooms
Coarse Ground Pepper
Ground Turmeric (Just a couple of shakes — I use it on many of dishes, ever since I read that it could be an aid in helping with long term memory … and no one ever tastes that it’s there!)
Optional – fresh rosemary, fresh thyme, crushed chili pepper flakes … I’ve even used Sweet Madras Curry powder!
Slice the larger mushrooms. Put all the mushrooms in a large bowl.
Drizzle with olive oil, sprinkle with kosher salt and pepper. Toss well. Repeat with the oil and salt and pepper — and any other flavoring you chose to use. Do this drizzle and sprinkle routine 3-5 times, depending on the quantity, until lightly seasoned.
Spread the mushrooms on a cookie sheet covered in tin foil.
NOTE- There is a huge shrinkage to the mushrooms that occurs when they are well roasted; if you start with two trays in the oven by the time they’re done everything will fit easily onto one.
Cool and place in an airtight container in the fridge. If you’ve prepared more than you think you’ll use in a week, divide the mushrooms into smaller containers and place the extra in the freezer.