Total time: 1½ hours, plus proofing and rising times
Note: Adapted from a recipe in "Salad Daze" by Hot Knives bloggers Alex Brown and Evan George. They write: "Nothing satiates the sentient like the gooey, almost raw central mass of a freshly baked sweet roll. As true seekers of new ways to sedate each other with homebaked carbs, we flipped the Cinnabon on its noggin' one New Year's Day and whipped up what has become our favorite recipe for savory rolls. Take everything sweet about a cinnamon roll and invert it: soft sweet bread becomes tart and savory, gooey brown-sugar butter morphs into salty caramelized shallot goo, and frosting slumps into melted aged cheese. Yeah this will take a few hours to a day… but it will hurt your friends and lovers in the most wonderful way."
1/2 pound crimini mushrooms
1/2 pound white button mushrooms
2 king oyster mushrooms
1/2 pound oyster mushrooms
1 portobello mushroom
2 shallots, sliced paper thin
1 tablespoon butter or margarine
2 cloves garlic, minced
2 tablespoons parsley, chopped
Sea salt and pepper to taste
1. Place a large cast-iron skillet in the middle of the oven and heat it to 500 degrees. This will take about 30 minutes.
2. In the meantime, prepare the mushrooms. With a damp towel wipe off any dirt. If you must rinse them, do so gently and pat dry.
3. Create various shapes: Slice crimini and button mushrooms in half. Remove the bottom tuft of the king oyster mushrooms and discard, then slice lengthwise into four or five long pieces before cutting down the middle so you have short rectangles. Rip the oyster mushrooms into halves by hand. Slice the portobello into quarters or eighths as desired.
4. Remove the pan and add all the mushrooms. Return it to the oven for five minutes. Then remove again, and stir the mushrooms so that any sides unexposed to the hot iron get a good sear. Cook for an additional five minutes.
5. Remove the pan and add the shallots and butter, and toss. Return to the oven for another 5 minutes.