Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, October 26, 2016

Roast Mushrooms

It’s hard not to notice the expanded mushroom selection at the market these days, most of which I’ve only ever seen before on my plate in New York’s Chinatown. As exotic as they may look they couldn’t be easier to prepare, and they make a tasty side dish or appetizer.

The Hen of the Woods, Bunashimeji, and Bunapi mushrooms are small delicate varieties that grow in a dense clump. After removing from the packaging gently break them apart with your hands, toss with a little bit of olive oil and kosher salt, and spread them in a single layer in a large roasting pan or baking sheet.

Put in a 400 degree oven for twenty minutes then stir in some chopped garlic and parsley and return to the oven for another ten minutes. At one of my favorite local restaurants they take it another step and drizzle some aioli over the top before serving, it’s not necessary but a little aioli never hurt anything.

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