Practically any mushroom benefits from roasting, but our favorites are small shiitakes and maitakes, which become delightfully crispy around the edges and take on an especially meaty flavor. However, even plain old creminis are improved by this treatment.

Preheat the oven to 425°F. For easier cleanup, line a rimmed baking sheet with parchment paper.

Have ready:

For button-shaped mushrooms, remove the stems (discard tough shiitake stems or save for stock) and leave whole or halve them. If they are larger, quarter or slice them. For maitakes, separate into clumps about the size of broccoli florets. Toss the mushrooms with:

Roast until the mushrooms are browned and crisp around the edges, 25 to 30 minutes.