Roasted King Oyster Mushrooms

I followed directions. They were very tasty however they were more on the crispy side like a chip. I love cooking King Oyster Mushrooms and wanted to try a new way to make them. Next time I think I will either cut a little thicker then 1/4 inch or cook with less broth and butter and cut the cooking time.

Not sure what I did wrong but my mushrooms turned out to be more like mushroom crisps. Was very disappointed. I love king oyster mushrooms and have always had great success sauteing or stir frying them. Cooking them at such a high temperature for such a long time just made them all dried out and chewy.

i just made this. The mushrooms turned out to taste very different than I expected, but I think I like the flavor and texture of what they turned out to be more than what I expected. lol. I added a little bit of sherry to it. The mushrooms turned out to taste kind of like grilled scallops or maybe grilled lobster. The texture of King Oyster Mushrooms, when cooked properly using chicken stock and olive oil/ butter with a little bit of browning from the oven, is quite luxurious. I tried it with both a dry white bordeaux and with Scarbrough Red Blend (from WA state). Both parings were nice to the palate, so presumably I would pair my wine with other courses in the meal as well as this. I did like the sensation of tasting it with red and then tasting these mushrooms with white wine.