Roasted Mushrooms

 

1 pound white mushrooms, washed and halved if small, quartered if medium, cut into sixths if large
2 tablespoons olive oil
Salt and pepper

 

1.  Adjust oven rack to lowest position and heat oven to 450°.

2.  Toss mushrooms with olive oil and salt and pepper to taste in medium bowl. Arrange in a single layer on a large low-sided roasting pan or jelly-roll pan. Roast until released juices have nearly evaporated and mushroom surfaces facing pan are browned, 12 to 15 minutes.

3.  Remove pan from oven and turn mushrooms with a metal spatula. Continue to roast until mushroom liquid has completely evaporated and mushrooms are brown all over, about 5 to 10 minutes longer.