When I was creating this week’s sandwich recipe, I wanted a side to go with it. As I noted on Wednesday, since there was leftover cake to be consumed, I didn’t want anything heavy. I thought about making one of my go-tos: baked green bean fries or a pickled fruit or veggie. Then it occurred to me that I should be a little less lazy and create a new side.
So, as I am wont to do, I began to think about all of the possible vegetables that I could use in creating a new side. For whatever reason I was envisioning something crispy, so I thought about what vegetables would crisp nicely, without frying. Mushrooms came to mind.
I figured that mushrooms would work well, if they were given time to release all of their moisture. Plus, with all of the moisture removed, the subtle mushroom flavor would be increased. Add a pinch of olive oil and seasonings, and I’d have a win. Of course, having not made these I wasn’t sure which mushrooms to use, so I bought an assortment.
I think all three turned out nicely, although the pearl mushrooms were ridiculously tiny when the roasting was done. I probably won’t use those again, even though they were flavorful. Pick your favorite mushroom, and give these a try. Their flavor and crispness should delight.
- 3 oz. button mushrooms
- 3 oz. brown pearl mushrooms
- 1 portabella mushroom
- 2 Tb. olive oil
- Salt & pepper
- Preheat oven to 300.
- Slice mushrooms thinly, no more than 1/4 inch thick.
- Brush both sides with olive oil; spread on parchment paper lined baking sheets. (You’ll need 2.)
- Season with salt and pepper.
- Place one tray in the top half of the oven and the other in the bottom half; bake for 30 minutes. Switch trays to top and bottom; bake for another 30 minutes
- Check for crispness; a few additional minutes may be needed.
- Portobellos will need additional time, approximately 10 minutes.