Crisp Roasted Beech Mushrooms
- Level: Easy
- Yield: about 2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 185
- Total Fat
- 18
- Saturated Fat
- 3
- Carbohydrates
- 4
- Dietary Fiber
- 1
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 0
- Sodium
- 306
- Total: 25 min
- Active: 5 min
Ingredients
1 pound white and/or brown beech mushrooms
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions
- Preheat the oven to 475 degrees F with a rack set about 4 inches from the heat source. Put a baking sheet on the rack to heat up while you prep the mushrooms.
- Use a knife to cut off just enough of the base to separate the mushrooms-you may need to use your hand to help separate them. Discard the bases and put the mushrooms into a large mixing bowl. Drizzle the olive oil over the mushrooms and season with 1/4 teaspoon pepper. Toss to coat.
- Remove the hot baking sheet from the oven and pour the mushrooms onto the sheet. Use a spatula to gently spread out the mushrooms into a single layer. Roast until mostly golden brown and crispy, about 20 minutes, using a spatula to turn the mushrooms occasionally so that they cook evenly.
- Season the mushrooms liberally with salt and pile in a small bowl. Serve immediately as a bar snack-or any snack.