These Crispy Roasted Mushrooms were inspired by a soup I used to eat all the time when I lived in Brooklyn. I still remember the spicy, fresh flavors of the vegetable pho from Nightingale 9, even though it feels like forever since I last visited the restaurant.
Growing up, and living in New York City for so long spoils you for eating out in a tiny town. Ethnic foods are severely lacking (although I did recently discover a Thai restaurant in Rhinebeck that does a decent job, in terms of Thai-American cuisine). So, a few years ago, when the urge for this soup hit, I took matters into my own hands, and worked on a homemade version.
You can find the recipe for the full soup here. Right now, the business at hand is all about those crispy little mushroom nuggets that they scattered on top of the bowl.
These Crispy Roasted Mushrooms are easier to make than you might think, but patience is key.
As far as prep work goes, it couldn’t get any easier. You just have to thinly slice a half pound of mushrooms. The pre-sliced ones they sell at the grocery store won’t work. They’re cut too thick, and thin is key here. Essentially, you’re using your oven to slowly pull the moisture from the mushrooms. Think of it as partially dehydrating them, transforming them into a rather addictive topping for soups, salads, and snacking out of hand.
Once the mushrooms are sliced, you add them to a parchment paper lined baking sheet. I don’t like silicone for this. The paper lining helps the mushrooms crisp up better, and also makes for easy clean up. Then they get a two hour, slow roast in the oven. It’s pretty hands off from there, except for an occasional stir. The result is something bound to become a pantry staple.
This recipe is now part of my new site, Simmering. It can be found here.