Gibson Roasted Wild Mushrooms


Gibson's group corporate chef Randy Waidner


  • 1 lb shiitake mushrooms
  • 1 lb oyster mushrooms
  • 3 oz peeled shallots
  • 1 oz peeled garlic
  • 3 floz evoo
  • 1 tbsp salt and pepper mix
  • 1 branch fresh rosemary (stem removed)


  1. Spray pan
  2. Cut the stems off the shiitake mushrooms and then quarter them
  3. Trim the ends of the oyster mushrooms and split any large caps
  4. Slice the shallots and garlic
  5. Place all ingredients in a bowl, season with evoo, rosemary, salt and pepper
  6. Spray a full sheet pan with pan release
  7. Roast mushrooms in a 475 degree oven until crispy and caramelized
  8. Transfer to a cool sheet pan to cool down quickly
  9. Place in container, label, date ad cover
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