Wednesday, January 28, 2009

Maitake and Black Trumpet Mushrooms

Mushrooms are great in stir frys, soups and in pasta sauces but my favorite way to eat mushrooms is to roast them. These maitakes and black trumpet mushrooms came from the Santa Monica Farmer's Market. I like the mushrooms to be the focus of the dish especially mushrooms that have a subtle taste or are on the pricey side, as these are.

Roasted Mushrooms
Do not wash maitakes. Break them apart if they are in large clusters.
The black trumpets can be slit in half and wiped with a damp dishtowel to get the dirt out.
Drizzle mushrooms with olive oil.
Roast in a 400 degree oven for about 20-30 minutes, stirring occasionally. I like the maitakes a little crunchy so I cook them about 30 minutes.
Season with salt and pepper.
Variation: Add fresh or dried thyme

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