Tangy Roasted Mushrooms

• hidangan: serves 4 to 8

Bahan-bahan

2 pounds fresh mushrooms, such

as maitake, oyster, or trumpet,

sliced, cut, or torn into large,

bite-sized pieces

¼ cup olive oil, plus more for

drizzling

Kosher salt and freshly ground black pepper

1 small white onion or shallot, thinly sliced into rings

¼ cup white wine vinegar

Fresh herbs, such as parsley, chives, or cilantro, tender leaves and stems, finely chopped (optional)

Arahan

1 Preheat the oven to 425°F.

2 Toss the mushrooms with the olive oil in a large cast-iron

skillet, on a rimmed baking sheet, or in a large baking dish.

Season with salt and pepper, and roast, tossing occasionally (to help steam escape and promote even cooking) till browned and crisped, 20 to 25 minutes.

3 Remove from the oven and place in a medium bowl. Add the onion and vinegar, tossing to coat. Let sit at least 20 minutes before transferring to a serving bowl or plate. Drizzle with more olive oil and finish with a handful of fresh herbs, if you like.

DO AHEAD Mushrooms can be marinated up to 5 days ahead, covered, and refrigerated. Add the herbs just before serving, if using.

Nota

Know that these are not pickled mushrooms; rather, they are deeply roasted mushrooms that are doused in vinegar and left to marinate. The main difference for me is the texture. If you've ever had a mushroom from the giardiniera jar, you may have found that texture a bit slimy and squeaky, but these are not those mushrooms. These mushrooms get roasted so their mushroomy flavor concentrates and the texture changes from soft and slimy to firm and meaty. From there, they get covered in a mild vinegar bath to marinate, rather than pickle. You can go all in with one type of mushroom, sure, but I like to mix it up for varying textures, flavors, and price points because, damn, mushrooms can be expensive.