I’m always looking for easy sides to throw together to accompany my meal. I love mushrooms and always have a few different varieties in my fridge. Using a mix of different types of mushrooms offers a variety of textures and tastes.
Here, I used all the of mushrooms in my fridge; crimini, fresh shitake, and king trumpet mushrooms. I heated the oven to 425 degrees. Tossed all the mushrooms in a big bowl with a little bit of olive oil and Sauce Goddess Super Chunk Steakhouse Flavor seasoning (find it at Sprouts, Iowa Meats, or here ).
This is my new favorite brand. I love their spice rubs, bbq sauces, and even their jalepeno relish! Everything is certified gluten free and is local in Pacific Beach. My current go-to right now is roasting any type of veggie (mushrooms, broccoli, cauliflower) tossing it in my fat of choice and sprinkling on some Sauce Goddess seasoning for a quick and tasty side. I also like this flavor on chicken or salmon.
- 1 lbs any variety of mushrooms, cut into even-sized chunks
- 1 tablespoon olive oil or avocado oil
- Spice Goddess Super Chunk Steak House Seasoning
- Salt and Pepper
- Preheat oven to 425 degrees.
- Place baking trays into the oven to preheat
- Cut mushrooms up into even-sized pieces. This will depend on the type of mushroom. Crimini cuts in half, or quarter larger pieces, Shitakes slice thin since they are more tough, and the trumplet mushroom slice in half, then quarter.
- In a large bowl, toss together mushrooms, oil, and Spice Goddess spice rub. Remove the hot preheated trays from the oven and spread out mushrooms on both trays into an even layer, allowing room in between each piece of mushroom to ensure the mushrooms get crisp.
- After 15 minutes, remove and lightly salt.
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