Roasted and Ground Mushrooms

My mushroom knife from Dehillerin 

Roasted and Ground Mushrooms

Adapted from Martha Rose Shulman by My Little Blue Heron

I can’t think of one bad thing to say about mushrooms. If you're vegetarian, vegan, gluten-free or none of these, this recipe is a keeper that wears many hats caps.

This is easy to make and may be used as a substitute for chopped meat. Purée it and use as a base for dressings or dips. Make it Mediterranean .. with eggplant/tomatoes/olives, yeah! Layer it in casseroles. Mix into your mashed potatoes or latkes. Twice bake it into your baked potatoes with regular or dairy-free parmesan-style cheese. Add to tomato or ‘other’ sauces (mushroom bolognese!), to soup, or use it in omelets or frittatas.

Carnivores can love this recipe.

It's simple to prepare and so versatile.

Treat mushrooms tenderly and please keep them dry. Truc: When you get home from the market, remove them from cartons/plastic trays and store them in paper bags (like lunch bags.) 

Mushroom brush - a great way to clean mushrooms without water.

I'd rather clean a mushroom than any other room.

be happy, healthy, peaceful and live with ease in and out of the kitchen,
xojane

Roasted and Ground Mushrooms

Ingredients:

2 tablespoons extra-virgin olive oil

2 pounds mushrooms, sliced

Salt and freshly ground black pepper to taste

Procedure:

Preheat oven to 400º F. and line two rimmed baking sheets with parchment paper, or coat with olive oil.

In a large bowl, toss mushrooms with oil, salt and pepper. 

Spread in an even layer on the two prepared baking sheets and bake in the middle and lower racks of the oven for 20 minutes. If your mushrooms are thinly sliced, stir them after about 10 minutes and rotate pans. If thick, leave them alone and after 20 minutes, rotate the pans top to bottom, front to back and bake another 10-20 minutes or until mushrooms are tender and dry. 

Baking time depends on how your oven is calibrated, the thickness and moisture content of your mushrooms!

Truc: baking and cooking times are approximate. Consider the variables: your oven, the water content in your mushrooms, how you you've sliced them, how your pans conduct heat, your pan liners or coatings/fats, where your racks are (in your oven, smarty pants); and even your elevation (and it goes without saying, the color of your mood ring.) 

When the mushrooms look more or less like this:

remove from heat and allow to cool. They should be dried out, but not at all 'crisp.'

When completely cooled, grind in a Vitamix or pulse in a food processor fitted with steel blade until broken down into small pieces resembling ground meat.

Taste and adjust seasoning.
Store in fridge and use in any of suggested applications or in any of your own wonderful recipes.

Yield: approx. 2-2 ½ cups