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
2Â tablespoons kosher salt
2Â tablespoons onion powder
2Â tablespoons garlic powder
1Â 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.
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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.
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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.
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STEP 4
Roast the mushrooms on the top rack until deeply browned and crisp at the edges, about 40 minutes.