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Remove the pan from the oven. Turn the caps over, fill with the crumb mixture, dividing it evenly, and roast until browned and crisp, about 10 minutes more. Transfer to a platter and serve.

Variation

Oven-Roasted Portobello Mushrooms with Cheese: Top the crumbs in each portobello cap with about 1 tablespoon grated Parmigiano-Reggiano, Comté or other cheese before roasting.

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Make a Meal

This is a perfect recipe for a vegetable buffet. Serve with Stir-Fried Asian Greens with Crisp Golden Garlic ([>]) and Roasted Potato Slabs with Romesco Sauce ([>]).

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OVEN-ROASTED MUSHROOMS, ONIONS AND POTATOES WITH SMOKED PAPRIKA Vegan

This versatile trio of vegetables is accented with a sprinkling of smoked paprika. If you can find them, use tiny thumbnail-sized shiitake mushrooms, which are delightfully nutty and so tender you can eat the stems. Otherwise, select the smallest shiitakes you can find.

Cook Time: 25 minutes

Serves: 4

1¼ pounds Yukon Gold potatoes, cut into ½-inch pieces

1 medium onion, cut into ½-inch pieces

5 ounces baby shiitake mushrooms, stems left on, or regular-sized shiitake mushrooms, stems discarded, caps cut into ½-inch pieces

1 small red bell pepper, cut into ½-inch pieces

3 tablespoons extra-virgin olive oil

1 teaspoon smoked paprika (preferably Pimentón de la Vera; see [>])

½ teaspoon coarse salt

¼ teaspoon freshly ground black pepper

2 teaspoons finely chopped fresh rosemary

Place a large baking sheet in the oven and preheat to 450°F for 10 minutes.

Toss the potatoes, onion, mushrooms and bell pepper with the oil, smoked paprika, salt and black pepper in a large bowl. Carefully remove the hot pan from the oven and spread the oiled vegetables in a single layer on the pan. Roast for 10 minutes. Stir with a spatula, turning the vegetables and moving them around on the pan so they'll roast evenly. Roast until lightly browned and tender, 10 to 15 minutes more. Sprinkle with the rosemary. Transfer to a serving dish.

Storing Mushrooms

Never store mushrooms in plastic. Plastic traps their moisture and speeds their deterioration. If you must store them for a few days before using, refrigerate them in a paper bag or wrap them in paper towels.

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Make a Meal

Serve with Pan-Blistered Mini Bell Peppers ([>]) and Roasted Butternut Squash with Nutmeg and Manchego Cheese ([>]) in the fall and winter or Swiss Chard with Fragrant Garlic and Salt ([>]) in the warmer months.

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OKRA WITH TOMATO-GINGER SAUCE Vegan

This great recipe, adapted from one by my friend and culinary co-conspirator Debbie Rugh, is easy and delicious. Debbie advises buying small, slender okra for this delicate stew. When trimming the stems, be certain to snip off only the tip (don't cut into the pod and expose the seeds); that way, the texture of the okra will be less slippery.

Cook Time: 15 minutes

Serves: 4 to 6

1 pound small fresh okra, tips of stems trimmed, left whole (see headnote)

1 tablespoon extra-virgin olive oil

1 garlic clove, grated

1 can (14.5 ounces) diced tomatoes with juice or 1½ cups diced peeled fresh tomatoes

2 teaspoons grated peeled fresh ginger

1–2 teaspoons minced seeded jalapeño pepper

½ teaspoon coarse salt

Freshly ground black pepper

2 tablespoons finely chopped fresh cilantro (optional)

Steam the okra in a collapsible vegetable steamer set into a saucepan with about 1 inch of boiling water, covered, until crisp-tender, 3 to 4 minutes. Lift the okra from the pan and set aside. Do not rinse in cold water.

Heat the oil and garlic in a medium skillet over medium-low heat until the garlic sizzles, 1 to 2 minutes. Add the tomatoes and ginger and cook, stirring, over medium heat until the sauce is thickened, about 5 minutes. Add the jalapeño, salt and a grinding of black pepper.

Stir the okra into the sauce and cook over medium-low heat, stirring to coat the okra with the sauce, until reheated, about 3 minutes. Transfer to a serving bowl and sprinkle with the cilantro, if using.

Variation