Gumbo
Naz Deravian
402 ratings with an average rating of 4 out of 5 stars
402
4 hours 15 minutes
Memphis Dry-Rub Mushrooms
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:3 to 6 servings
- ½(packed) cup dark brown sugar
- ¼cup hot paprika
- 2tablespoons kosher salt
- 2tablespoons onion powder
- 2tablespoons garlic powder
- 1tablespoon ground black pepper
- 1½teaspoons cumin seed
- 1½teaspoons dry mustard
- 2pounds large clusters of black oyster mushrooms or lion’s mane, or portobello mushrooms
- ½cup canola oil or grapeseed oil
- ¼cup Worcestershire sauce
For the Rub
For the Mushrooms
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
287 calories; 20 grams fat; 1 gram saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 6 grams polyunsaturated fat; 28 grams carbohydrates; 5 grams dietary fiber; 17 grams sugars; 5 grams protein; 477 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make the rub: In a large bowl, combine all rub ingredients and mix well. Reserve ¼ cup rub for the mushrooms and put the rest in an airtight container for another use, such as chicken, salmon or cauliflower.
- Step 2
Prepare the mushrooms: Heat the oven to 400 degrees. Using a slightly damp kitchen towel, wipe the mushrooms to remove any dirt. (Don’t rinse the mushrooms or submerge them in water.) Carefully cut or tear the mushrooms into 6 large pieces about the size of a hand.
- Step 3
Place the mushrooms on a large sheet pan and drizzle them with the oil and Worcestershire sauce. Gently massage the reserved ¼ cup dry rub into the nooks and crannies of the mushrooms.
- Step 4
Roast the mushrooms on the top rack until deeply browned and crisp at the edges, about 40 minutes.
Private Notes
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Cooking Notes
Julie
I may be the only person commenting on the actual recipe! Thought it was delicious. I will say that I halved the rub ingredients and still had at least a 1/4 cup leftover. I was also a bit confused by tearing the mushrooms into 6 hand size pieces. I essentially tore the large portobellos into rough quarters or thirds and left the lions mane as they were. Spread them on 2 pans. Made it with Greg Collier’s Sweet Potato Pikliz which I made the night before. Also tasty!
Claudia
Good news! Worcestershire sauce comes vegetarian too! There are a few brands.... but I use Lord Sandy’s....having no caramel coloring and no anchovies.... smells and tastes sauce typical.
Lisa
Where would you even find a mushroom so big that tearing it would leave you with a piece the size of a hand?
RMW
The table presentation is not as nice, but the taste is, if you use ordinary size mushrooms as those cut for salads etc. Just toss them with a little oil to get the rub to stick and then toss them with the rub. Bake on a foil lined cookie sheet.
Mickela
Canola oil tastes terrible. I use avocado, peanut, or olive oil.
A. Manowar
This may sound odd, but I served this with a mild spready cheese. The basic steak rub on the mushrooms was a little tangy and the cheese set it off nicely.
macrojane
Annie’s has a vegan Worcester.
bibliophile.scientist
Having made this several times, I suggest doing what I tried tonight and mixing the oil, Worcestershire, and spice mix into a paste. It is easier to rub onto the mushrooms and makes sure the mix stays! I have always roughly quartered the portabellas I use as well.
Nadia
Use coconut amino acids. Trader Joe's has an inexpensive version for around $2. Whole Foods has the same thing for a lot more money.
Alex
My mushrooms must've been smaller than expected or the pan too high in my over, because at exactly 40 minutes, mine was burnt into charcoal. Would recommend checking on it more often than I did.
Tim from Winnipeg
I wondered about that as well but I’ve never seen a dry rub with whole cumin seeds before so I’m grinding mine. Toast them first, and then grind.
Mary T.
They were delicious! I used baby Portabellas, oven roasting them whole. I ate 4 before I got them to the table! Served with grilled Impossible Burgers. Can't wait to use this rub on other veggies that are grilled outside.
Jesse
Note that this makes over a cup of the rub, when you only need 1/4 cup. I guess I’m going to make three more Memphis rubs soon!
Heather
Some Worcestershire sauce is vegan. Annie's and Edward & Sons are two vegan brands that come to mind.
Susan
Annie's makes a vegetarian worcestershire sauce.
ScoreB
Delicious but hot paprikas made the dish too spicy. Next time, I would use sweet paprikas or half and half. Also, like other readers, I combined rub with wet ingredients (substituting vegan aminos for Worcestershire Sauce) and the tossed oyster mushrooms in the sauce before roasting.
Mel
This was amazing and I will absolutely make it again! I used it on lions mane, had so much to spare that I cooked it with blue oyster mushrooms another night and then still had enough to use on a batch of chicken thighs. Even the kids enjoyed!
Riverside Mom
A waste of good lion's mane mushrooms! The flavors are overwhelming and not pleasing--mainly heat, sugar, Worcestershire, and char. Watch carefully as 40 minutes is far too long for modest size chunks of mushroom. I love mushrooms but will not make again.
Sconeferry
I added slices of onion to this and it was rockin’. Trying on cauliflower next.
BrookeCookie
I agree with halving the rub ingredients. I had cremini mushrooms on hand, which cooked in about 15-20 minutes. Served them over avocado toast and topped with a fried egg and fresh chopped parsley. This is going on repeat!
Roberta
I took the hint to use 1/2 the amount of ingredients for the rub, and I have some left. I'll cut down on the sugar a bit next time, but that's my taste.
c
had great hopes based on the raving comments, but it left me flat. Rub is nice, will use leftovers on fish or chicken as suggested, but will not use on mushrooms again
Charlotte
Rubbed on oyster mushrooms & cauliflower, this was delicious if intense. I would probably reduce both sugar and salt a bit next time and add more cumin. Mushrooms were savory and a tiny bit crispy — a credible sub for pork or brisket. Planning to try the rub on salmon filets, too. I halved the recipe and still had ample spice blend leftover.
ebseattle
I made this with lion's mane mushrooms, served with agrula salad. Incredibly good and easy. Left over rub on salmon was divine!
Ekky
Has anyone tried to smoke these in an outdoor wood smoker?
Russell
We did this twice: once with large shiitakes and once with lion’s manes. The shiitakes were great, but the lion’s manes were unpleasant.
rgil
I added about 1/2 tsp of smoked paprika. Excellent!
Mei Mei
Maitake mushrooms are really good for this.
Bodi
These were totally delicious. I used maitakes and portabellas, and mixed the Worcestershire sauce and oil with the spice blend as suggested in another note. I started checking for doneness at 20 minutes and about every 5 minutes after that, and pulled them out at about 30 minutes. Next time, I'll use less sauce on each of the mushrooms - the flavors were delicious, but overwhelmed the mushroom flavor.
Randy
Don't need to cook 40 minutes. Maybe if you used super thick pieces of mushroom. They got too charred. Served with Sheveed Polo (dill rice). That made a nice combo.
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