- ¾–1 pound (5–6 cups) blue oyster mushrooms
- 1 cup (½ pint) grape tomatoes, washed and halved
- 2–3 tablespoons extra-virgin olive oil
- 1–2 tablespoons red wine or cider vinegar*
- 2 medium cloves garlic, peeled and roughly chopped
- 2 tablespoons mix of chopped fresh tarragon, thyme or Italian flat leaf parsley, divided
- Kosher or sea salt
- Freshly ground pepper to taste
Preheat oven to 400°. Spray a rimmed baking sheet with cooking spray or brush with olive oil.
Trim off woody stems of the mushrooms and reserve for another use (a terrific addition to homemade stock). Shred the remaining mushrooms lengthwise into a large bowl.
Add tomatoes, olive oil, vinegar, garlic and 1 tablespoon herbs. Toss well.
Arrange the mixture in a single layer on the baking sheet and roast for 30 minutes, turning halfway through to ensure even browning.
Remove from oven, add remaining herbs and season with salt and pepper to taste. (I always add salt at the very end whenever cooking mushrooms, otherwise they will exude their natural juices.)
May be served as a side dish, tossed with pasta or as a topping for steak or burgers.
* Instead of vinegar you can use pickle brine. I highly recommend the pickle brines from Rhode Island’s own Fox Point Pickling Co.
About this recipe
Recipe by Executive Chef David Reynoso, Al Forno, Providence.