Roasted Oyster Mushrooms with a Herby Yogurt Sauce
Equipment
- 1 Medium Bowl
Ingredients
For the Mushrooms:
- 18 oz. oyster mushrooms end roots trimmed, then mushrooms picked apart into chunks
- 1 ½ teaspoons garlic powder
- ½ teaspoon red pepper flakes
- ¼ cup extra-virgin olive oil plus more for drizzling
- Kosher salt
- Freshly ground black pepper
- Herby Yogurt Sauce recipe below
For the Herby Yogurt Sauce:
- ½ cup Greek Yogurt
- ½ lemon juiced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon thinly sliced chives plus a little extra for garnish (if desired)
- 1 tablespoon roughly chopped basil
- Kosher salt
- Freshly ground black pepper
Instructions
For the Mushrooms:
- Adjust rack to top position and preheat oven to 400°F. Place a sheet pan on the top rack to preheat.
- In a large bowl combine the mushroom pieces, garlic powder, red pepper flakes, olive oil, and a generous amount of Kosher salt and freshly ground black pepper. Mix with your hands to combine well.
- Remove hot sheet pan from the oven and carefully spread mushrooms out onto sheet pan. Return to oven and roast for 15 minutes. Then remove from oven and flip mushrooms. Place back in the oven and roast for an additional 10 minutes, until browned and crispy, but still meaty. Taste and sprinkle with more salt, if needed.
- Spread Herby Yogurt Sauce onto a plate and place mushrooms on top. Drizzle with a bit of extra-virgin olive oil and sprinkle with additional chives. Serve and enjoy!
For the Herby Yogurt Sauce:
- In a medium bowl, combine the Greek yogurt, lemon juice, olive oil, chives, and basil. Season well with Kosher salt and freshly ground black pepper.
Notes
Herby Yogurt Sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 5 days.
Mushrooms can be stored in an airtight container in the refrigerator for up to two days, however will no longer be crispy.
Tried this recipe?Let us know how it was!