Memphis Dry-Rub Mushrooms

Ingredients

Dry Rub

• ½ (packed) cup dark brown sugar
• ¼ cup hot paprika
• 2 Tbsp kosher salt
• 2 Tbsp onion powder
• 2 Tbsp garlic powder
• 1 Tbsp ground black pepper
• 1 ½ tsp cumin seed
• 1 ½ tsp dry mustard

Mushrooms

• 1.4 lbs large clusters of black oyster mushrooms, lions main, or portobello
• 1/3 cup canola or grapeseed oil
• 1/8 cup Worcestershire sauce

Directions

1. Combine all the rub ingredients and mix well. Use 1/8-1/4 cup of the rub for the mushrooms and keep the rest in an airtight container. This rub is delicious on chicken or salmon.
2. Preheat oven to 400 degrees. Tear mushooms into large pieces about the size of a hand.
3. Combine oil, Worcestershire sauce and rub. Drizzle over the mushrooms then gently massage into the mushrooms to coat them evenly.
4. Roast mushroom on the top rack until very brown and crisp at the edges, about 40 minutes. If your mushrooms are smaller check them periodically to make sure they don't burn.