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Few things are as good as crispy-edged, meaty roasted shrooms. Since the whole idea of cooking them like this is to dry them out, don't wash them by dunking in a giant bowl of water. Just wipe them clean with a damp paper towel or cloth—that way you're starting out with drier fungi, which means they'll roast up a little faster.
½ cup (1 stick) unsalted butter, melted
¼ cup extra-virgin olive oil
2 tablespoons minced garlic
2 tablespoons chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 pound white mushrooms, cleaned and quartered
1 pound cremini mushrooms, cleaned and quartered
Cauliflower: It’s not just for rice anymore.
Smoky, slow-cooked greens perfection inspired by John's granny.
