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Memphis Dry-Rub Mushrooms

Prep Time:

Cook Time:

50-60 Minutes

Serves:

Meal Type

Sides

About the Recipe

From Greg Collier at NYT Cooking

Ingredients

FROM THE MARKET:

2 pounds large clusters of black oyster mushrooms or lion’s mane, or portobello mushrooms


IN YOUR KITCHEN:

½ (packed) cup dark brown sugar

¼ cup hot paprika

2 tablespoons kosher salt

2 tablespoons onion powder

2 tablespoons garlic powder

1 tablespoon ground black pepper

1 ½ teaspoons cumin seed

1 ½ teaspoons dry mustard

½ cup canola oil or grapeseed oil

¼ cup Worcestershire sauce

Preparation

STEP 1

Make the rub: In a large bowl, combine all rub ingredients and mix well. Reserve 1/4 cup rub for the mushrooms and put the rest in an airtight container for another use, such as chicken, salmon or cauliflower.

STEP 2

Prepare the mushrooms: Heat the oven to 400 degrees. Using a slightly damp kitchen towel, wipe the mushrooms to remove any dirt. (Don’t rinse the mushrooms or submerge them in water.) Carefully cut or tear the mushrooms into 6 large pieces about the size of a hand.

 

STEP 3

Place the mushrooms on a large sheet pan and drizzle them with the oil and Worcestershire sauce. Gently massage the reserved 1/4 cup dry rub into the nooks and crannies of the mushrooms.

 

STEP 4

Roast the mushrooms on the top rack until deeply browned and crisp at the edges, about 40 minutes.

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