Did I make this up or is it a known thing? I had a bunch of maitake mushrooms that I had forgotten about in my fridge. They looked okay so I decided to break them up and roast them just with some olive oil, salt and pepper, figuring I'd do something with them later. The oven was on at 425 F since I was also roasting some beets. I set a timer for 20 minutes. When I pulled the mushrooms out, they had gotten crispy on the edges and on the ruffled frills of the maitake. They were crispy little chips - so good I ate at least half of them right off the sheet pan. I pulled the rest out today and re-crisped them in the oven and ate them straight again.
Has anyone done this? Does it work with other mushrooms? Seasonings beyond S&P? I think I'm going to be binge roasting maitakes for a while!
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