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Memphis Dry-Rub Mushrooms

This recipe is an opportunity to explore different mushroom varieties. Oyster mushrooms give a brawny bite, and effortlessly hold the soulful seasoning while getting the crispest, crunchiest edges. Lion’s mane will work for this recipe too; just go for the biggest mushrooms you can find.

Source: Greg Collier, chef and co-owner of Leah & Louise, Charlotte, N.C. (Entered by Boo Hanson)
Serves: 3-6
Vegetarian!

Ingredients
1/2 cup packed 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 oyster or lion's mane mushrooms
1/2 cup canola or grapeseed oil
1/4 cup Worcestershire sauce

Step by Step Instructions
  1. Make the rub: In a large bowl, combine all dry 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.
  2. Heat oven to 400 degrees. Using a slightly damp towel, wipe the mushrooms to remove any debris. (Do not rinse the mushrooms or submerge them in water.) Cut or tear the mushrooms into six large pieces.
  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 mushrooms.
  4. Roast the mushrooms on the top rack until deeply browned and crisp at the edges, about 30-40 minutes.

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