SHRIMP OF THE WOODS MUSHROOM RECIPES

Steps:

• Preheat the oven to 475F.
• Cut the mushrooms into morsel sized pieces a bit larger than youd want for a single bite to account for the loss of volume during cooking, typically for me this means very large mushrooms are quartered, medium sized ones are halved, and small ones are left whole (refer to my pictures here).
• Toss the cut mushrooms with the melted fat, old bay, and then the flour.
• Arrange the mushrooms on a cookie sheet lined with parchment, spread out so that none of them touch to ensure a good crust. Bake for 25-30 minutes, rotating halfway through cooking.
• Serve sprinkled with extra Old Bay, or whatever seasoning, crunchy salt, and lemon wedges.
• Lemon wedges truly make the dish here, so don’t leave them out.

Steps:

• Mix the blackening ingredients together, then store in a labeled, dated container, it will last for 6 months in a cool, dry place.
• Clean the mushrooms, dip in water and swish to remove any grit. Allow the mushrooms to rest between towels to weep water until ready to cook This can be done ahead of time.
• When you're ready to cook, remember to turn on a fan and unplug the smoke detector, if you can't, tie a rag around your breathing parts. Brush the mushrooms lightly with egg white if using, then season with salt to taste. Toss with the blackening seasoning or shake in a plastic bag until well coated.
• Heat a cast iron skillet until very hot, then add the clarified butter, wiping around the pan so that only a film of fat remains-this is important as too much fat can remove some of the coating, especially if you don't opt to crust the mushrooms using egg white.
• Cook the mushrooms, trying not to move them around until a dark crust forms where they contact the pan. Turn the mushrooms over and caramelize the other sides, adding more clarified butter or lard if needed. When the mushrooms are caramelized, cooked, you're done coughing and the smoke has died down, serve immediately.