MEMPHIS DRY-RUB MUSHROOMS

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Memphis Dry-Rub Mushrooms image

This showstopper - using a dry rub adapted from Greg Collier, the chef and co-owner of Leah & Louise in Charlotte, N.C. - is an opportunity to explore different mushroom varieties. Black oyster mushrooms give a brawny bite, and effortlessly hold the soulful seasoning while getting the crispest, crunchiest edges. Fuzzy white lion's mane or even portobellos work, too; just buy the biggest mushrooms you can find. This recipe uses Worcestershire sauce, which typically includes anchovies, so be sure to seek out vegan Worcestershire if you'd like to make the dish vegan. Serve with sweet potato pikliz.

Provided by Nicole Taylor

Categories     barbecues, vegetables, main course, side dish

Time 45m

Yield 3 to 6 servings

Number Of Ingredients 11

1/2 (packed) cup dark brown sugar
1/4 cup hot paprika
2 tablespoons kosher salt
2 tablespoons onion powder
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 1/2 teaspoons cumin seed
1 1/2 teaspoons dry mustard
2 pounds large clusters of black oyster mushrooms or lion's mane, or portobello mushrooms
1/2 cup canola oil or grapeseed oil
1/4 cup Worcestershire sauce

Steps:

  • Make the rub: In a large bowl, combine all rub ingredients and mix well. Reserve 1/4 cup rub for the mushrooms and put the rest in an airtight container for another use, such as chicken, salmon or cauliflower.
  • Prepare the mushrooms: Heat the oven to 400 degrees. Using a slightly damp kitchen towel, wipe the mushrooms to remove any dirt. (Don't rinse the mushrooms or submerge them in water.) Carefully cut or tear the mushrooms into 6 large pieces about the size of a hand.
  • Place the mushrooms on a large sheet pan and drizzle them with the oil and Worcestershire sauce. Gently massage the reserved 1/4 cup dry rub into the nooks and crannies of the mushrooms.
  • Roast the mushrooms on the top rack until deeply browned and crisp at the edges, about 40 minutes.

Jdj Hehejj
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I threw them away.


Adebowale Yusuf
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I wouldn't make these again.


Wei Hong
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Not my favorite.


Abdullah Mecky
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Meh.


Afaq umar
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I had some trouble getting the mushrooms to brown evenly. Other than that, they were pretty good.


Naeem Achakzai
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I found the rub to be a bit too salty for my taste, but overall the mushrooms were still good.


Aniq Bhatti
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These were a bit too dry for my taste, but the flavor was good.


Jimoh Olamilekan Baba tunde
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I've made these mushrooms several times now and they're always a hit. So good!


getfouthere Amogus
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These mushrooms were a hit at my last party. Everyone loved them!


Prince Raees
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A new favorite!


Pedro Vassquez Garcia
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Easy and delicious!


Jamila Usman
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Yum!


All HafiZ Steel Art
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I wasn't sure what to expect with this recipe, but I was really impressed. The mushrooms were so tender and flavorful. I will definitely be making this again!


Bhagi Singh
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These were delicious! I made them for a party and they were a big hit. Everyone loved the smoky flavor of the rub.


Abbas Haider
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My family loved these mushrooms! They were so easy to make and had a great flavor. I will definitely be making them again.


Katende Julius
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I tried this recipe for a meatless dinner and was pleasantly surprised. The mushrooms were juicy and flavorful, and the rub added a nice touch of smokiness. I'll definitely be making this again!


Any Akter
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These dry rub mushrooms are a real treat! The rub is flavorful and gives the mushrooms a nice crispy coating. I served them as a side dish with grilled chicken and they were a hit!