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Memphis Dry-Rub Mushrooms
From Appalachia Mushrooms
<p>This recipe is an opportunity to explore different mushroom varieties. Oyster mushrooms give a brawny bite, and effortlessly hold the soulful seasoning while getting the crispest, crunchiest edges. Lion’s mane will work for this recipe too; just go for the biggest mushrooms you can find.</p>Source: Greg Collier, chef and co-owner of Leah & Louise, Charlotte, N.C. (Entered by Boo Hanson)
Step by Step Instructions
- Make the rub: In a large bowl, combine all dry ingredients and mix well. Reserve 1/4 cup rub for the mushrooms and put the rest in an airtight container for another use, such as chicken, salmon, or cauliflower.
- Heat oven to 400 degrees. Using a slightly damp towel, wipe the mushrooms to remove any debris. (Do not rinse the mushrooms or submerge them in water.) Cut or tear the mushrooms into six large pieces.
- Place the mushrooms on a large sheet pan and drizzle them with the oil and Worcestershire sauce. Gently massage the reserved 1/4 cup dry rub into the mushrooms.
- Roast the mushrooms on the top rack until deeply browned and crisp at the edges, about 30-40 minutes.
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