Memphis Dry-Rub Mushrooms
Updated June 17, 2020
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½(packed) cup dark brown sugar
- ¼cup hot paprika
- 2tablespoons kosher salt
- 2tablespoons onion powder
- 2tablespoons garlic powder
- 1tablespoon ground black pepper
- 1½teaspoons cumin seed
- 1½teaspoons dry mustard
- 2pounds large clusters of black oyster mushrooms or lion’s mane, or portobello mushrooms
- ½cup canola oil or grapeseed oil
- ¼cup Worcestershire sauce
For the Rub
For the Mushrooms
Nutritional analysis per serving (6 servings)
287 calories; 20 grams fat; 1 gram saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 17 grams sugars; 5 grams protein; 477 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Make the rub: In a large bowl, combine all rub ingredients and mix well. Reserve ¼ cup rub for the mushrooms and put the rest in an airtight container for another use, such as chicken, salmon or cauliflower.
- Step 2
Prepare the mushrooms: Heat the oven to 400 degrees. Using a slightly damp kitchen towel, wipe the mushrooms to remove any dirt. (Don’t rinse the mushrooms or submerge them in water.) Carefully cut or tear the mushrooms into 6 large pieces about the size of a hand.
- Step 3
Place the mushrooms on a large sheet pan and drizzle them with the oil and Worcestershire sauce. Gently massage the reserved ¼ cup dry rub into the nooks and crannies of the mushrooms.
- Step 4
Roast the mushrooms on the top rack until deeply browned and crisp at the edges, about 40 minutes.
Private Notes
Comments
I may be the only person commenting on the actual recipe! Thought it was delicious. I will say that I halved the rub ingredients and still had at least a 1/4 cup leftover. I was also a bit confused by tearing the mushrooms into 6 hand size pieces. I essentially tore the large portobellos into rough quarters or thirds and left the lions mane as they were. Spread them on 2 pans. Made it with Greg Collier’s Sweet Potato Pikliz which I made the night before. Also tasty!
Good news! Worcestershire sauce comes vegetarian too! There are a few brands.... but I use Lord Sandy’s....having no caramel coloring and no anchovies.... smells and tastes sauce typical.
Where would you even find a mushroom so big that tearing it would leave you with a piece the size of a hand?
I whisked the oil and Worcestershire together. I recommend for a quick application holding the cut mushrooms upside down and dip in- out quickly into the mixture. I also sliced the king mushrooms and cross hatched them. I made less rub and had plenty left over - I’m glad because the results are texturally amazing and delicious.
Delicious but hot paprikas made the dish too spicy. Next time, I would use sweet paprikas or half and half. Also, like other readers, I combined rub with wet ingredients (substituting vegan aminos for Worcestershire Sauce) and the tossed oyster mushrooms in the sauce before roasting.
This was amazing and I will absolutely make it again! I used it on lions mane, had so much to spare that I cooked it with blue oyster mushrooms another night and then still had enough to use on a batch of chicken thighs. Even the kids enjoyed!
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