Roasted Shiitake Mushrooms

 

August 7th 2014By Chef Laura Frankel

This is a good trick for all mushrooms. Instead of sautéing them, I like to generously season them with oil, salt and pepper and let my oven do all the work. The water in the mushrooms evaporates and the mushrooms get intensely flavored and a bit chewier than if they were sautéed. YUM! I make these to top my salmon bahn mi sandwich.