Roasted Portobella Mushrooms

          Growing up I used to hate mushrooms with a passion. I mean honestly, it's a fungus! Isn't that the sort of thing that you go to the doctor for? What I eventually realized was that it was the texture that bothered me. In this recipe I'm borrowing an idea from Buddhist vegetarian restaurants in China, I'm trying to texture mushrooms to be more like meat. I bake them a bit longer than most people do so that the texture, instead of being watery and gelatinous, is more chewy and meaty.

          This mushroom recipe isn't a dish in itself, I just make a large batch so that I can keep the roasted mushrooms in a tupperware to use throughout the week. These mushrooms make a great addition to basically anything. I add them to quesadillas, sandwiches, pasta, pizza, soup, salad... now it's your turn to think of something! Because these mushrooms are roasted by themselves before being added to anything, the flavor is much more intense and meaty than it would be if you added them raw and tried to have them cook with the dish.

                        Ingredients:                            Equipment Needed: 
                        -6 Portobella Mushrooms           -Knife + Cutting Board
                        -1/2 cup Oil as needed              -Large Mixing Bowl
                        -Pepper                                   -2 Baking Sheets
                        -1/8 tsp Salt/tray                      -Spatula

Preparation/Cook Time: 1 Hour
Difficulty Rank: Easy Peasy

          When you are buying these mushrooms, there are several things to avoid to make sure you pick good ones. Don't pick broken ones that are beaten up or that have a bruised underside. Don't pick ones that are damp or are a bit slimy on the cap. If you can find ones that still have an intact bottom like the one to the right of the photo below, that would be great! I'd recommend canola oil because it can take the high oven temp without smoking and the flavor isn't strong so the mushroom really comes through.

In-a-nutshell Directions:
1. Preheat oven to 400 Fahrenheit or 200 Celsius.
2. Break off stems and rinse mushroom caps (don't wash underside).
3. Slice mushrooms to 1/2 inch thick slices.
4. Coat in oil.
5. Place on baking tray and season.
6. Bake for 25 minutes.
7. Take out and turn mushrooms over with spatula.
8. Bake for another 20-35 minutes.
9. Take them out when they are done.

Detailed Directions:

1. Preheat oven to 400 Fahrenheit or 200 Celsius.

2. Break off stems and rinse the caps, but don't wash the underside.*

          *Washing the underside will cause the mushroom to absorb water which isn't what you want.

3. Slice the mushroom caps into 1/2 inch thick slices.

4. Get a mixing bowl and put 1/2 cup of oil in it. Then drop 3-5 mushroom slices at a time in the bowl and use your hands to lightly toss them in the oil until they have a light coating on them; then put the coated mushrooms onto a baking tray. I only coat several slices at a time so that I don't break them; also, once you've lightly coated the mushrooms with oil, don't let them sit in the oil because they will keep on soaking up more oil and they will be greasy when they are done baking. You will have to add another 1/2 cup of oil as the bowl runs dry. See video demonsration below.

5. After all the mushrooms are trayed, season them with pepper and sprinkle on 1/8 tsp of salt per tray. 

6. Bake for 25 minutes.

7. Take out tray and flip mushroom slices over.*
          *This prevents burning one side.

8. Put in the oven for a remaining 20 to 35 minutes. Check periodically to gage progress. When they look like the left-side photo below, take them out.

9. Eat a piece to see if the texture is right. They should be slightly chewy and meaty, if they are too watery, bake them for a few minutes longer. Be careful not to over-bake them or they will have a dry, leathery texture and basically be mushroom chips.

Correct Texture

Overcooked Leathery Texture

-I hope you like these!

Enjoy! Johnny L