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Roasted Button Mushrooms Slices

Use your June to get the most out of your mushrooms! Whether you slice them yourself or buy them pre-sliced, mushrooms roasted using June’s Roasted Button Mushroom Slices Cook-Program will never be gray, slippery or sad. Instead, they’ll be rich in meaty flavor, browned to perfection and gloriously savory. Try serving roasted mushroom slices with polenta or in a pasta sauce, stirring them into risotto, using them as a pizza topping or turning them into a frittata.

Prep Time — 10 min
Cook Time — 12 min
Servings — 2
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Ingredients

8 ounces mushrooms

1 tablespoon extra-virgin olive oil

½ teaspoon salt

¼ teaspoon black pepper

Tools

paper towels

measuring spoons

spatula

chopping board

knife

June Pan

June Oven

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Clean and slice the mushrooms

Gently wipe the outside of the mushrooms with a damp towel to remove any dirt. If the stem ends are dry, trim them off. Lay the mushrooms cap-side down on the chopping board and, with your knife perpendicular to the board, cut into ⅛-¼”-thick slices.

8 ounces mushrooms

paper towels

chopping board

knife

Season the mushrooms

Place the mushrooms on the June Pan. Drizzle with the oil, and then sprinkle with the salt and pepper. Toss to combine and spread in a single layer.

1 tablespoon extra-virgin olive oil

½ teaspoon salt

¼ teaspoon black pepper

measuring spoons

June Pan

spatula

Roast the mushrooms

Place the June Pan on the middle shelf of the June Oven. Roast 12 minutes, until the mushrooms are tender and browned. June will notify you when the mushrooms are ready.

June Oven

Serve or store

Remove the mushrooms from the June Oven and serve, use in another recipe or store until ready to eat.

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