i've always heard you could do this, and had experimented with the
method for years but never had any success. then i went to a farm to
table banquet one night to give a small presentation on my farm, and
the chef pulled it off, big time. after the meal i asked her how she did
it, and she responded "i just brushed them with olive oil, sprinkled with
sea salt, and baked them at 500 for 10 minutes." she served them
over polenta, with a little bit of locally produced mozzarella cheese and
a basil/olive oil purée.
i will be giving this a try today, so hopefully it works the same way in
my gas oven that it did in the electric she was using. anyone else have
oyster mushroom recipes that end with bacon flavor?
Edited by kcmoxtractor, 29 August 2015 - 02:17 PM.