Beech mushrooms are like the little superheroes of the mushroom world-just adorable raw, but roast them at super-high heat with some olive oil and a generous amount of salt and pepper and they morph into a crunchy, slightly funky bar snack that you'll want to eat by the handfuls. Serve with cold beer!
Recipe courtesy of Cooking Channel
Print
Total:
25 min
Prep:
5 min
Cook:
20 min
Yield:
about 2 cups
Level:
Easy

Ingredients

  • 1 pound white and/or brown beech mushrooms
  • 1/3 cup extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 475 degrees F with a rack set about 4 inches from the heat source. Put a baking sheet on the rack to heat up while you prep the mushrooms. 

Use a knife to cut off just enough of the base to separate the mushrooms-you may need to use your hand to help separate them. Discard the bases and put the mushrooms into a large mixing bowl. Drizzle the olive oil over the mushrooms and season with 1/4 teaspoon pepper. Toss to coat. 

Remove the hot baking sheet from the oven and pour the mushrooms onto the sheet. Use a spatula to gently spread out the mushrooms into a single layer. Roast until mostly golden brown and crispy, about 20 minutes, using a spatula to turn the mushrooms occasionally so that they cook evenly. 

Season the mushrooms liberally with salt and pile in a small bowl. Serve immediately as a bar snack-or any snack. 

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