ROASTED
MUSHROOMS
The problem with mushrooms, of course, is that they are
so watery and spongy. Roasting them on a large baking
sheet is an ideal way to cook them, as it gives them ample
room for evaporation. Unlike other vegetables, where the
goal is to minimize the amount of time they spend in the
oven, when roasting mushrooms, you want to leave them
in until nearly all their moisture is driven out so that they
can brown properly. A well-roasted mushroom will end
up about half its original size and a quarter of its original
weight.