Taken from Whole Roasted Oyster Mushrooms — Smallhold
(3-4) 8 oz boxes of oyster mushrooms
1 stick salted butter
10 sprigs rosemary
1 head garlic, halved
1 lemon, halved
1 shallot or onion, halved
1 tsp paprika
1 ½ tsp salt
½ tsp black pepper
Step 01 – Preheat your oven to 425°F and adjust oven rack to center position.
Step 02 – Carefully shave off the woody end of your oyster mushroom, being careful to keep the cluster intact.
Step 03 – Line a baking sheet with parchment paper or aluminum foil.
Step 04 – Mix paprika, salt, pepper, and oil in a measuring cup. Using the baking sheet as your tray, drizzle half on top of the mushroom. Use your hands to oil the entire surface area of the mushroom, flipping the mushroom over to drizzle the remaining oil on its underside.
Step 05 – With clean hands, create a bed of rosemary on the baking sheet, and place the mushrooms on top.
Step 06 – Nestle your garlic, shallots, and lemon around the mushrooms. Roast all together for 40-50 minutes until edges are nicely brown and crispy.