8 ounces mushrooms
1 tablespoon extra-virgin olive oil
½ teaspoon salt
¼ teaspoon black pepper
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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
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
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
Remove the mushrooms from the June Oven and serve, use in another recipe or store until ready to eat.
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