As I wrote about over on Eat to Blog, bluefoot mushrooms seems to have a concentrated, earthy mushrooms flavor. I found some for sale at a local market, and picked up about a half pound despite the exorbitant price. I figured simplest was best, and so I preheated my cast iron pan in a 450 degree oven, and sliced the bluefoots in half (the larger ones I sliced into quarters). Then I tossed them in olive oil with some kosher salt and some Greek herbs my parents brought back for me from their Mediterranean cruise. I laid them out onto the hot pan and let them cook for about 20 minutes before checking on them. They were browned and cooked through, but not quite where I wanted them, so I let them cook for another 5-7 minutes so the edges crisped up. Then I served them over ciabatta with a drizzle of extra virgin olive oil. Roasting the mushrooms concentrated their flavor even more — they were wonderful, but then again I really like mushrooms. This simple technique would probably work with other types of mushrooms, just keep an eye on them because the cooking times may vary.
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