Add leftover 'mushroom juice' to pan sauces, broth-based soups, or even stew for a dose of meaty flavor.
It's not often that I take issue, never mind offense, with something Kenji writes, but in an otherwise lovelyabout how to roast fall vegetables, he says,"Let's face it: Raw mushrooms are bland." This, to my mind, is a little extreme. I think reasonable people can disagree about whether raw button mushrooms have a delicate flavor, one that may require a particularly nuanced palate to fully appreciate . I must confess: I love button mushrooms any which way. Raw? Yes.
, and the end product is excellent. These roasted mushrooms are anything but bland: Mushrooms hold on to a lot of water due to their spongelike nature, and diligently cooking off that water concentrates their earthy flavor. The absence of excess liquid also makes quick work of giving the final roasted mushroom nubbins uniformly browned exteriors, while they remain juicy on the inside.
If you're already familiar with it, be sure not to skip one of the most wonderful steps: pouring off andthe liquid that the cut-up mushrooms exude in the oven. That liquid, drained in order to facilitate browning, is an unexpectedly delicious by-product of the roasting process, an elixir made from salt, pepper, olive oil, and what can only be described as "mushroom juice."
Use it much as you would soy sauce—it's perfect for drizzling over anything that might need a salty, umami punch.
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