A tender, golden-edged pan of mushrooms is a beautiful thing. Except that far too often, I get impatient and rush the mushrooms along before they hit perfection. Pioneer Woman's suggestion: let the oven do the work.
I've roasted a great many things, but somehow, it never occurred to me to apply that same logic to mushrooms. The concept is brilliant. You spread all the mushrooms in a single layer on a baking sheet and they all roast together at an even rate. And leaving you free to take care of other tasks on the stove-top.
You can do this with any mushroom your heart desires, from basic white buttons to creminis and shiitakes. The cooking time will vary with the moisture content and size of the mushrooms, but the process is the same. This is also a brilliant way to roast a whole mess of mushrooms for a fantastic fall side dish or for a big pot of mushroom soup.
Ree Drummond of Pioneer Woman sneaked this clever little tip into her recipe for Pasta with Whiskey, Wine, and Mushrooms, which is a perfect storm of irresistibility if you ask me. Both this recipe and its mushroom-roasting technique will be making frequent appearances on my table this fall.
• Get The Recipe: Pasta with Whiskey, Wine, and Mushrooms from Pioneer Woman
Related: Portobello Mushrooms: The Steak of the Vegetarian World
(Image: Ree Drummond of Pioneer Woman)