Roasted mushrooms

Heat the oven to 220°C (200°C fan). Toss the mushrooms with a little oil, spread them out in a single layer on a large tray and roast for 20–25 minutes, turning once; crowding traps steam and stops them browning.

Brush off any soil or wipe them with a damp cloth. If you rinse them, do it quickly and dry them thoroughly before adding oil, so extra surface water does not slow browning.

Roast small mushrooms whole or halved, and slice larger ones into thick pieces so they cook evenly without drying out. Thin slices roast faster and can become crisp at the edges, so check them early.

Toss them with oil, salt and black pepper before roasting; add crushed garlic for the final 5 minutes so it does not burn. Thyme, rosemary or a splash of soy sauce after cooking also work well.

Serve them on toast, fold them through pasta or pile them onto a grain bowl. They also make a savoury side for roast meat, or can be added to a frittata once cooked.

Cool them promptly, refrigerate in a covered container and use within 3–4 days. Reheat in a hot frying pan or oven until piping hot; a microwave works too, though the mushrooms will be softer.

You can, but they release more water and are less likely to brown. Roast them straight from frozen on a preheated, spacious tray at 220°C, spreading them out well; allow extra time and drain away liquid if needed.