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Categories:Viewed: 58 - Published at: 2 years ago
Ingredients
- 14 lb cremini mushroom, cleaned and sliced
- 14 lb shitake mushroom, cleaned and sliced
- salt and freshly ground black pepper
- 14 cup olive oil
- 12 cup loose packed fresh herbs such as chives, thyme, marjoram and flat-leaf parsley, minced
- sour cream (to garnish)
Method
- Preheat oven to 475 degrees F. Line a large baking sheet with parchment.
- Clean mushrooms by wiping them with a damp paper towel.
- Do not put them in water to clean as they will soak up the water and be soggy.
- Slice mushrooms and toss in a large bowl with generous amount of salt and pepper and the olive oil.
- Roast for 20 minutes, then toss the mushrooms once, and return to oven.
- Roast for an additional 10 minutes or until they are dark and slightly shrunken.
- Return the roasted mushrooms to the bowl.
- Taste and add more salt and pepper if necessary.
- Toss with the herbs, then transfer to a serving dish and top with a dollop of sour cream.
- Serve immediately.
