If you take nothing else away from this blog, take this recipe. I learned this one in culinary school at the Natural Gourmet Institute and it totally rocked my world.
Preheat oven to 375ºF and line a baking tray with parchment paper. Remove stems from mushrooms and set aside. (These can be used to make an immunity-boosting broth by simmering them in water with a couple of cloves of garlic for about 15 minutes.) Slice caps into thin strips, the thinner you cut them the crispier they’ll be.
Toss in a bowl with olive oil and salt. Mix with a wooden spoon or clean hands to ensure oil and salt are evenly distributed.
Lay mushrooms in a single layer on lined baking tray. Roast for about 15 to 20 minutes until they almost look burnt. Remove them from the oven and let cool. They will crisp up. Taste and add more salt if necessary.