Tips for working with mushrooms
- Buy all mushrooms 2-4 days in advance and let them air dry in the frig on a plate without a cover.
- Always wash your hands and the cutting board after handling the shiitake and make sure they are cooked through before eating.
- You want to be able to see parts of the bottom of the pan otherwise the pan is too crowded and the shiitake will not brown or crisp.
Servings |
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- 12 shiitake mushrooms
- 1½ tablespoons extra virgin olive oil
- ¼ teaspoon salt
- black pepper a few turns of the mill
- sprig of thyme or rosemary optional
Ingredients
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- Preheat oven to 375 degrees. Wash shiitake. I like to wash all vegetables and fruits by submerging and lifting them in a bowl of water to which a dash of white vinegar has been added. This helps the cleaning process. Dry the shiitake with a paper towel. Place them in a black iron skillet stems up. Do now crowd lest they will not crisp. Drizzle with olive oil. Season with salt and pepper. Toss in a sprig of thyme or rosemary if you have it. Roast the shiitake for 15 to 20 minutes or until a little crisp and brown.
Serve like lollipops. The stems are too tough to eat.