- YIELDS | 4-6 SERVINGS
- PREP TIME | 15 MINS
- COOK TIME | 40 MINS
This recipe is my take on 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
- Preheat oven to 400°F.
- Mix all dry ingredients together and set aside.
- Dry the mushrooms thoroughly and place in a large bowl.
- Pour the oil and Worcestershire sauce over the mushrooms and mix well to coat.
- 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.
- Arrange the mushrooms on a single layer on a parchment-lined baking sheet and roast on the top rack until very browned.
- 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.
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