Crispy Roasted Beech Mushrooms

This is a snack I made around the cocktail hour. If you like mushrooms, you’ll love these. There are clean and ready to use. The Brown Beech mushroom, or Bunashimeji, and the White Beech mushroom, or Bunapi has a nutty, buttery flavor, and a firm, crunchy texture. The mushrooms grow in clusters and produce tender caps.
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Crispy Roasted Beech Mushrooms

Makes about 2 cups

1 lb white and/or brown beech mushrooms
1/3 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Preheat the oven to 475 degrees F with a rack set about 4 inches from the heat source. Put a baking sheet on the rack to heat up while you prep the mushrooms.

Use a knife to cut off just enough of the base to separate the mushrooms-you may need to use your hand to help separate them. Discard the bases and put the mushrooms into a large mixing bowl. Drizzle the olive oil over the mushrooms and season with 1/4 teaspoon pepper. Toss to coat.

Remove the hot baking sheet from the oven and pour the mushrooms onto the sheet. Use a spatula to gently spread out the mushrooms into a single layer. Roast until mostly golden brown and crispy, about 20 minutes, using a spatula to turn the mushrooms occasionally so that they cook evenly.

Season the mushrooms liberally with salt and pile in a small bowl. Serve immediately as a snack.

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