Crispy Roasted Mushrooms

Langkah-langkah

1. Arrange a rack in the top third and in the bottom of the oven. Preheat to 425ºF/220ºC. Brush two rimmed sheet pans with oil to prevent sticking.

2. For oyster or maitake mushrooms: Cut off the tough white stem at the bottom and use your hands to tear the mushrooms into strips. For small or skinny mushrooms, keep them whole. The thinner the strips, the crispier they will get, but you'll need to pay closer attention to prevent burning.

3. For king trumpet mushrooms: Slice the caps off. Grip each stem with one hand and start shredding with the fork in the other hand. Once you get a decent amount of shredding done, you can switch to shredding with your hands. Slice the caps about the same thickness as the stems (see Note 3).

4. In a large bowl, combine the mushrooms and oil, tossing well to coat. If they seem dry, add a touch more oil. Season with 1 teaspoon Diamond Crystal kosher salt (see Note 2) and with a generous amount of pepper and toss again to coat.

5. Divide the mushrooms between the two oiled pans, spreading out as best you can. It’s okay if some mushrooms touch, but they shouldn't overlap too much on top of one another.

6. Roast in the oven for 15 minutes (if your oven runs hot or your sheet pans are well worn, check at 12 minutes), or until the mushrooms are somewhat browned and have shrunken in volume quite a bit.

7. Remove from the oven and stir with a spatula. Consolidate all the mushrooms onto one pan and spread them out. Roast on one pan for 10 more minutes, or until mushrooms are deeply browned and crispy. Taste, adding a pinch of flaky sea salt as desired.