Due to their moisture content, mushrooms tend to become soft and chewy, not crisp and golden brown when you roast them. That is, until you see our simple trick. We throw them on a wire rack, instead of directly on a sheet pan, which keeps them from sitting in their own juices.
Start by trimming and quartering 1 pound of clean cremini mushrooms. In a large bowl, toss the mushrooms in 3 tablespoons of extra-virgin olive oil, 1 tablespoon of fresh thyme leaves, 1 teaspoon of kosher salt and 2 teaspoons of freshly cracked black pepper. Place a wire cooling rack on top of a half sheet pan and spread the mushrooms. Bake at 375° for 35 to 40 minutes or until the mushrooms are golden brown and crispy.
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