Oven Roasted Oyster Mushrooms
Friday’s Fixin’s is BACK! Sorry that it has been absent for the past couple of months, but this book road show has prevented me from sharing new tasty treats. Today’s recipe is from Chef Maili, of course. It is one of the easiest that has ever been on the blog…and one of the fastest…AND one of the most delicious. Since I stopped really eating meat, I have missed the flavor and chewiness of it. Not the dead animal part, though. This recipe fulfills the flavor and consistency of meat and is super healthy – talk about a Win! Win!
Hope that you enjoy it as much as we do!
Oven Roasted Oyster Mushrooms
Ingredients:
- 10 ounces of oyster mushrooms (in the bulk section of the market, just weigh them)
- ¼ teaspoons kosher salt
- freshly ground pepper
- 2 tablespoons of olive oil
- thyme leaves from 2 sprigs
Instructions:
- Heat oven to 500
- Place mushrooms in an oven-proof pan (meaning no plastic handles that can melt in an oven.)
- Drizzle mushrooms with olive oil and sprinkle with salt, freshly ground pepper and thyme.
- Put pan into oven for 15 minutes. Take mushrooms out and toss them. Then put back in the oven for 5 minutes. Serve warm.
Photography by the always-wonderful Blue Caleel!