Wipe mushrooms clean with a damp paper towel — don't soak them or they'll steam instead of roast. Halve or quarter larger mushrooms (portobellos, big creminis) so everything is roughly the same size; leave small ones whole. Toss in olive oil, salt, and pepper just before roasting. Spread in a single layer on a rimmed baking sheet — no crowding, or they'll steam. Roast in batches if needed.

烤箱预热到218°C，让它完全达到温度。用箔纸铺一个铁边烤盘，或如果用液体烤，使用陶瓷或玻璃烤盘。在单层中铺蘑菇，块之间有空间——拥挤导致蒸，不烤。在中心架上烤18到24分钟。早期液体积聚是正常的；它将蒸发。在大约10到12分钟标记处搅拌或扔，以促进均匀褐变。较薄的片和较小的蘑菇在18分钟标记左右完成；较大的切成两半或四分之一的块可能需要完整的24分钟。

Mushrooms are done when edges are deeply golden, they've shrunk noticeably, and feel tender when pierced. Pan liquid should be mostly evaporated or reduced to a glossy coating. If they still look pale and wet, roast another 3–5 minutes — pulling early gives rubbery, bland results. Serve immediately. Main mistake: overcrowding the pan. Use two pans if needed. Second mistake: pulling too soon — trust the visual cues over the clock.