1teaspoonDiamond Crystal kosher salt(or ½ teaspoon fine salt)
1lb.fresh shiitake mushroomsrinsed and dried; stems removed if you wish*
2tablespoonschopped parsleyfor garnish
Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
In a large bowl, whisk together the olive oil, vinegar, kosher salt, black pepper, garlic powder, and dried thyme.
Add the mushrooms and toss to coat.
Transfer the coated mushrooms to the prepared baking sheet.
Bake until tender, about 20 minutes. Garnish with chopped parsley and serve.
* Many shiitake recipes will advise you to remove the stems, which are edible but tend to be tough and fibrous. You can certainly do that if you wish. Personally, I find that the stems of small, young mushrooms are fine to eat. If you decide to remove them, cut them off with a knife - you won't be able to twist them off as you can do with white mushrooms.These mushrooms (and arguably all mushrooms) should not be eaten raw, so do make sure they are cooked through before you serve them. 20 minutes in a 400F oven should do it - simply double-check by piercing them with a fork to make sure they are tender.