These are one of my favorite things to make: oyster mushrooms tossed with olive oil, salt, and crushed red pepper. They’re salty and spicy and they taste like bacon! To me they’re kind of like mushroom jerky.
Ingredients
- 1½ pounds oyster mushrooms, stemmed and torn into bite-size pieces
- Extra virgin olive oil
- Kosher salt
- ¼ teaspoon crushed red pepper, or to taste
How to Make It
- Preheat the oven to 375°F.
- Put the mushrooms in a large bowl and toss with olive oil until lightly coated; season with salt and red pepper. Using two baking sheets, spread the mushrooms in a single layer; you don’t want them to overlap.
- Roast the mushrooms for 10 to 12 minutes, or until brown and “cooked on” or stuck to the baking sheet. Remove from the oven and let cool for 5 minutes. Use a bench scrape to get the mushroom chips off the bottom of the baking sheet. Transfer to a dish and serve.
