YIELDS | 4-6 SERVINGS
PREP TIME | 15 MINS
MAKE TIME | 40 MINS
This recipe is to take off of a recipe from food writer Nicole Taylor. This dish is smoky, spicy and satisfying due to the abundance of umami flavors. I serve these with a side of blue cheese for dipping but ranch would work well too.
• 1/2 cup dark brown sugar, packed
• 1/4 cup hot paprika
• 2 tablespoons kosher salt
• 2 tablespoons onion powder
• 2 tablespoons garlic powder
• 2 tablespoons ground coffee
• 1 tablespoon ground black pepper
• 2 teaspoons cumin powder
• 2 teaspoons dry mustard￼
• 1/4 cup Worcestershire sauce￼
• 1/2 cup neutral flavored oil￼
• 2 pounds cremini mushrooms, rinsed and trimmed or Portobello mushrooms￼, rinsed, trimmed and sliced into thirds.￼
1/2 cup buttermilk chive dressing, see basic dressing recipe, or blue cheese dressing on the side for dipping.
1. Preheat oven to 400°.
2. Mix all dry ingredients together and set aside￼.
3. Dry the mushrooms thoroughly￼ and place in a large bowl.
4. Pour in the oil and Worcestershire ￼sauce over the mushrooms and mix well to coat.
5. Sprinkle 1/4 cup of the rub over the mushrooms and massage well. Be sure the rub gets into all the crevices and under the caps.
6. Arrange the mushrooms so they have enough room (to roast) on a parchment-lined baking sheet and roast on the top rack until very browned.
7. Sprinkle with a little kosher salt and top with freshly ground pepper.￼
This recipe makes extra rub to use on chicken, fish, beef or pork. It’s quite versatile. Store in an airtight container.￼