These mushrooms are crisp and slightly chewy, making them a tasty addition to many dishes. Try them in leafy green salads or sprinkled over your favorite whole grains. They are also an irresistible snack straight out of the oven – you may want to double the recipe, as they have a way of disappearing fast!
NOTE: Be sure to serve the roasted shiitakes within a few hours of making them, as they tend to soften over time and don’t store well in the fridge.
MAKES 1 1⁄2 cups
3⁄4 pound fresh shiitakes
3 tablespoons extra virgin olive oil 1⁄2 teaspoon salt
Freshly ground black pepper
Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper and set aside.
Cut stems off shiitakes and save them for making stock. Thinly slice mushrooms and place on baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, toss well to combine. Spread out in a single layer over the baking sheet.
Roast for 15 minutes, stir, and roast for another 5 minutes or until beginning to brown. Remove from the oven and allow to cool, or serve immediately.
