The first place I ever had whole, roasted, clumped mushrooms was at the restaurant Hearth in NYC. Chef Marco Canora had taken the technique with him from Tom Collichio’s Craft and with good reason. The roasted hen-of-the-woods mushrooms were outrageously delicious. It had been a while though and somehow I had forgotten about them getting into a routine of always sauteing my mushrooms. That was starting to get a little boring, though and with mushrooms like these from Zehr & Sons at the Saratoga Farmers Market, I recalled those wonderful hen-of-the-woods mushrooms and decided to try it for myself. I’m glad I did, because those taste memories came flooding back. These yellow and brown oyster mushrooms were sweet, soft and savory with some of the smaller bits having attained a soul-satisfying crispness too.
It couldn’t have been simpler. I coated the mushrooms with good olive oil by gently shaking them together with sea salt in a covered mixing bowl and using a pastry brush to make sure that I got everywhere in the mushrooms. I then roasted them at 350F in a convection oven for 15 minutes (longer or shorter depending on the amount of mushrooms and desired crispness). Serve hot.