Memphis Dry-Rub Mushrooms

Name: Memphis Dry-Rub Mushrooms
Total time: 45 min
Ingredients: 1/2 (packed) cup dark brown sugar; 1/4 cup hot paprika; 2 tablespoons kosher salt; 2 tablespoons onion powder; 2 tablespoons garlic powder; 1 tablespoon ground black pepper; 1 1/2 teaspoons cumin seed; 1 1/2 teaspoons dry mustard; 2 pounds large clusters of black oyster mushrooms or lion’s mane, or portobello mushrooms; 1/2 cup canola oil or grapeseed oil; 1/4 cup Worcestershire sauce

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Total: 45 minutes

Servings: 4.5

Cost: $6.90 /serving

Author : Nicole Taylor

black oyster mushroom brown sugar worcestershire sauce

Instructions

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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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