Not a tofurkey in sight.
Whether you're roasting or sautéing, the greatest challenge of cooking mushrooms is dealing with their spongy texture and high moisture content—they have a tendency to steam in their own liquids, rather than getting the rich, browned flavors we associate with roasted vegetables. Happily, the solution is straightforward, easy, and fast .
We start by quartering the mushrooms and tossing them with olive oil, salt, and pepper. Then we roast them with sprigs of thyme or rosemary for about 15 minutes, until they've released all their liquid. Pouring off that liquid is key , since it allows the mushrooms to continue roasting in a lower-moisture environment. Instead of steaming in their own juices, they'll crisp and brown and intensify in flavor.
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