This recipe for mushrooms roasted in the oven results in a dish that's meaty, deeply flavored, and intensely savory.
Roasting in a moderate, 375°F oven gives the mushrooms plenty of time to concentrate in flavor.
Let's face it: Raw mushrooms are bland, and having those raw slices added to my salads as a kid was part of the reason I grew up really disliking them. The other reason is that, when not properly roasted, they can be, well, slimy. A properly roasted mushroom, on the other hand, is meaty, intense, and deeply flavored. That's what we're after.
, and proceed as usual. Though I'd advise cutting and trimming them before washing, because, like the seminal 1986 Bon Jovi album, they're a bit slippery when wet.*A moderate temperature is good for mushrooms, as you want to give them plenty of time to lose their internal moisture and concentrate in flavor. At 375°F , this can take over an hour, but there are ways to speed up the process.
I've found that by letting the mushrooms roast for a good 15 minutes, then draining off the liquid that's exuded into the tray, I can not only reduce total cooking time by about 15% and improve browning, but I also get the bonus of an intensely mushroom-flavored liquid to cook with. I like to think of it as a mushroom-flavored soy sauce alternative.
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