1 1/2 pounds king oyster mushrooms, sliced 1/4 inch thick
4 tablespoons cold unsalted butter, diced
1/2 cup chicken stock or low-sodium broth
1/4 cup extra-virgin olive oil
Freshly ground black pepper
2 tablespoons flat-leaf parsley, chopped
How to Make It
Preheat the oven to 425°. Arrange the mushroom slices on a large rimmed baking sheet in a slightly overlapping layer. Dot the mushrooms with the butter and drizzle with the chicken stock and olive oil. Season with salt and pepper. Roast the mushrooms in the center of the oven for about 50 minutes, turning occasionally, until the stock has evaporated and the mushrooms are tender and lightly browned in spots. Blot with paper towels and transfer to a plate. Sprinkle the mushrooms with the parsley and serve.
These were good and fun to make. The package I bought only had 3/4 lb and barely served 2 people because they shrunk so much in the oven. I would buy 2 packages next time to serve my family of 3 as a side dish. Make sure you check them regularly in the oven because the thinner slices will finish cooking before the others and you'll need to take them out early.
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