Memphis Dry-Rub Mushrooms

1/2 c. packed dark brown sugar

1/4 c. hot paprika

2 T. kosher salt

2 T. onion powder

2 T. garlic powder

1 T. ground black pepper

1-1/2 t. cumin seed

1-1/2 t. dry mustard

2 lb. large clusters of black oyster, lion’s mane, or portobello mushrooms (if using portobello, get the largest you can find)

1/2 c. canola oil or grapeseed oil

1/4 c. Worcestershire sauce

In a large bowl, combine brown sugar, paprika, salt, onion powder, garlic powder, pepper, cumin seed, and mustard; mix well. Reserve 1/4 c. rub for the mushrooms and put the rest in an airtight container for another use, such as chicken, salmon or cauliflower.

Heat the oven to 400 degrees. Using a slightly damp kitchen towel, wipe the mushrooms to remove any dirt. (Don’t rinse the mushrooms or submerge them in water.) If needed, carefully cut or tear the mushrooms into 6 large pieces about the size of a hand.

Place the mushrooms on a large sheet pan and drizzle them with the oil and Worcestershire sauce. Gently massage the reserved 1/4 c. dry rub into the nooks and crannies of the mushrooms.

Roast the mushrooms on the top rack until deeply browned and crisp at the edges, about 40 minutes.

Serves 3-6.

Adapted from cooking.nytimes.com.