Put the oven rack in the middle position and preheat the oven to 300 degrees F (150 C). If you have a convection oven, use the convection mode.
Trim any tough bits of stem or growing medium off the bottom and then shred the mushrooms into small clusters. Put them in a bowl and toss with the olive oil and thyme.
Line the clusters up in a single layer on a sheet pan and roast until the mushrooms are golden brown and crisp around the edges (50-60 minutes).
Sprinkle with salt and pepper to taste and serve immediately.
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