Sweet, smoky, and crisp.
. The same thing happens with me and faux meats: It's why a vegetable-based vegan burger patty tastes great to me, but even the best brand of veggie burger designed to taste and look like meat really turns me off.Crispin' Lover: Finding the Best Mushroom for CrispingA couple weeks back I published a recipe for atopped with crispy shiitake chips made by frying thinly sliced shiitake caps until browned and moisture-free.
The only real downside to them is that they're small. Made with cremini mushrooms that are cooked until crisp, they end up less than an inch long, which means that you can't pick them up with two fingers and bite off the end with that satisfying, I tried a half dozen varieties of mushroom and found that while portobellos were nice and large, they lacked the concentrated flavor of smaller cremini.
I lay them out on a greased foil-lined rimmed baking sheet, flipping them once about halfway through roasting. Most home ovens are extraordinarily unreliable, and these mushrooms tend to go from just-right to burnt-to-a-crisp relatively quickly, so you have to keep a close eye on them. They should be deep brown, with just a touch of sizzling bubbles remaining when you pull them out.
You start with regular wood chunks—I'm using applewood here—and ignite them over the direct heat of a gas flame . It'll give off a bit of smoke, but the smoke doesn't really start until the flames die out, so your kitchen should be safe.
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