Herbed Oyster Mushroom Roast by Carolina Gelen - Recipe Print View

Heat the oven to 375°F or 190°C. Using a damp paper or kitchen towel, gently clean the oyster mushrooms, then tear them apart from the main stem. Prepare the marinade: Whisk all the remaining ingredients together in a large bowl. Add the oyster mushrooms to the bowl and gently toss them using your hands, making sure all of them are well coated. Place 3 long wooden or metal skewers on your work surface, connecting their non-pointed tip at one end (you can secure this with a piece of twine as you are building the skewers). Alternately thread mushrooms on each of the skewers until you've used just about all of them up. (Any pieces too small for the skewers can be stuck in between the skewers once you've arranged them in the baking dish.) Place the onions cut in half and the rosemary sprigs in a deep rectangular baking dish. Place two skewers parallel to the shorter length of the baking dish, a few inches from each edge of the baking dish. Arrange the three skewers on top of the onion and rosemary in the baking dish. Use the two supporting skewers to help prop up the mushrooms. Make sure the skewered mushrooms are arranged so they are slightly overlapping; you want it to look like a robust and uniformly thick roast. Bake everything for 25 minutes. After 25 minutes, remove the baking dish from the oven, brush the mushrooms with more olive oil, and pop it back in the oven for 20 more minutes. If you are not using a convection oven, you might want to rotate the mushroom roast from time to time, to make sure it’s evenly roasting. You will know it is ready to be served once the mushroom shawarma is a deep, dark brown color and very caramelized on top. Once the roast is out of the oven, let it rest for 5 to 10 minutes, then serve immediately.