Large Roasted Mushrooms = juices for drizzling!
This roasted mushroom recipe works equally well for large or small mushrooms, though the directions are slightly different so I’ve included both in the recipe card.
But with the large mushrooms, you will get far more mushroom juices that you can essentially use as a buttery mushroom sauce when serving. The juices pool in the cap of the mushrooms (small mushrooms don’t have the same shape so the juices don’t pool the same way) and in the pan as well.
Here’s a photo of roasted large mushrooms. I really like using large mushrooms to serve as a main dish, as pictured below served on polenta.
