Oven Roasted Mushrooms

Every spring, Dani Lind starts scanning the woods for golden oyster mushrooms, an invasive species that usually grows on dead elms that are easy to identify and unusually easy to find given their bright yellow color and tendency to grow in large groups of clusters. She finds this recipe to be a simple way to preserve large bounties of oysters for the freezer and recommends varying liquids and aromatics based on how you plan to use the mushroom. For example, use shallots, fresh ginger, mirin and tamari if you’re serving the mushrooms alongside rice or with an Asian soup. Or, use garlic, white wine, fresh Mediterranean herbs and olive oil if you’re serving them with pasta. Or try them with red wine or bourbon, garlic, rosemary and crushed juniper berries to top a perfect grilled steak.