Roasted Shitake Mushrooms with Lemon and Thyme
Active Time: 5 minutes | Total Time: 30 minutes | Serves 4 | Vegan | Gluten Free
- 16 medium-large shitake mushrooms
- 3 to 4 tablespoons extra virgin olive oil
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- 12 sprigs fresh thyme
- 1 lemon, cut into wedges
Heat the oven to 375°F. Line a sheet pan with parchment.
Remove the stems from the mushroom caps and discard. With a damp paper towel, wipe clean. Place the caps in a medium bowl. Drizzle with the oil and sprinkle with the salt and pepper. Add the thyme and toss to coat.
Place the caps, top-side up, on the prepared pan. Roast 20 to 25 minutes, until tender. Serve with lemon.
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