Mushrooms are generally easy to make: just throw them into a frying pan with some oil or butter, stir and after a while they are ready. The drawback to that is that stirring is crucial or they will get burnt, fast. Normally come as a side dish so spending time cooking them specifically and also using valuable kitchen real-estate and a frying pan (that will then need to be cleaned) isn’t very practical. Using the oven method below will give you juicy yet crispy mushrooms with very little effort and contact time. You can now use that frying pan to fry your eggs while the mushrooms are being cooked!
1lb (1/2 kilo) mushrooms
olive oil for roasting
salt for taste
1Create a foil bed for your mushrooms and arrange them in a single row. Drizzle with oil and sprinkle with salt.
2Cover with more foil so the mushrooms get to “saute” in their own juices.
3Roast in the oven at 392°F (200°C) in the middle of the oven for 20-30 minutes depending on the thickness of your mushrooms. Smaller mushrooms will be cooked faster.
4Uncover and roast for another 5-10 minutes until the mushrooms are golden brown. Serve hot with eggs and toast.